Easiest Way to Make Yummy Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1

Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1. At Home or 'On The Go', Carb Killa® Biscuits Are The Ultimate Indulgent, Guilt-Free Snack. Free UK Delivery on Eligible Orders Mix yogurt, Splenda, egg whites, vanilla in a bowl until well combined. Mix yogurt, Splenda, egg whites, vanilla in a bowl until well combined.

Enjoy these holiday sugar free cookies! Gluten-free, dairy-free (and soy-free) protein powders also available. The cookies in the cookies & cream flavor and the crunch in the. You can have Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1 using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1

1. Prepare of splenda.
2. Prepare of Greek Yogurt Nonfat (70 cals).
3. You need of baking powder.
4. Prepare of vanilla extract.
5. You need of egg whites (50 cals).
6. You need of soy protein isolate powder (225 cals).
7. Prepare of baking soda.
8. You need of cinnamon.
9. You need of nutmeg.
10. Prepare of salt.

Mix yogurt, Splenda, egg whites, vanilla in a bowl until well combined. A healthy gluten-free crispy protein bar with a light, crispy, marshmallow-y treat flavor. So amazing tasting that you won't believe it has a fantastic nutritional profile….but, don't take our word. Mix yogurt, Splenda, egg whites, vanilla in a bowl until well combined.

Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1 step by step

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).
2. In another larger bowl mix protein powder, baking powder, baking soda, cinnamon, nutmeg and salt. Gradually mix in liquids..
3. 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).
4. Preheat oven to 375.
5. 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.
6. 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..
7. 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).

Your friends and family will love them! These low carb protein cookies are the chewiest low carb cookie I've ever tasted! The collagen makes a great stand-in for gluten to make them soft and chewy. It's a nice change from the usual crispy low carb cookies. (If those are your thing, try my almond flour shortbread cookies or low carb chocolate chip cookies.) How To Make Protein Cookies. This peanut butter protein cookies recipe is.

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