Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, power snap cookies (gluten free/protein/low fat/carb) 1.1. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1 is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1 is something which I’ve loved my whole life. They are nice and they look wonderful.
This one gets better as it sits. It gets harder as it sits. These are high in protein for those. Eat the low carb ginger snap cookies while they are still warm.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook power snap cookies (gluten free/protein/low fat/carb) 1.1 using 10 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1:
- Get 1/2 cup splenda
- Take 1/2 cup Greek Yogurt Nonfat (70 cals)
- Make ready 1/2 teaspoon baking powder
- Take 1/2 teaspoon vanilla extract
- Take 2 egg whites (50 cals)
- Take 3/4 cup soy protein isolate powder (225 cals)
- Take 1/4 teaspoon baking soda
- Prepare 1/2 teaspoon cinnamon
- Make ready 1/4 teaspoon nutmeg
- Make ready Pinch salt
Check out a few of these favorites: Keto Sugar Cookies are the keto-friendly version of cut-out cookies, perfect for decorating christmas cookies with the family!; Keto Low Carb Snickerdoodles Cookies are soft on the inside, crisp on the outside, and sure to. Add egg and mix to combine. Mix in molasses and vanilla extract. This easy chocolate chip peanut butter protein cookies recipe is so chewy!
Steps to make Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1:
- Mix yogurt, Splenda, egg whites, vanilla in a bowl until well combined. One revision that works is replacing the Yogurt with simply water. (Decrease amount to 6 Tablespoons, cookie and mixture will be a bit more foamy in texture)
- In another larger bowl mix protein powder, baking powder, baking soda, cinnamon, nutmeg and salt. Gradually mix in liquids.
- The protein powder will make it a bit hard to mix well. After mixed, put in refrig covered for 30 min to make it easier to handle (optional)
- Preheat oven to 375
- Shape dough into walnut sized balls and placed on a untreated baking sheet. Press cookie ball with bottom of a glass to flatten, they should become about a 1.5 inch parameter and 1/4 inch thick.. Little thin is okay. they do not spread much when baking
- Bake for 10-12 minutes or until light brown. If you used yogurt, they will be chewy, if you used water, they will be a bit more tender and foamy. Longer they sit out, the harder they become. After a day or two, they harden to the point of something resembling a ginger snap. I'm going to attempt higher baking temp/time in the future maybe speed this process up.
- Should make about 14 cookies.. They are a total of little under 400 calories for all of them.. Mostly protein. (Water modification will make this 300 with near zero carbs)
Mix in molasses and vanilla extract. This easy chocolate chip peanut butter protein cookies recipe is so chewy! Roll tablespoons of dough into balls and roll the balls in the remaining sugar. Place the balls on the prepared cookie sheet, flatten slightly. Scoop into balls, place on parchment paper lined cookie sheet, and flatten a little bit.
So that’s going to wrap it up for this special food power snap cookies (gluten free/protein/low fat/carb) 1.1 recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
