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Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, power snap cookies (gluten free/protein/low fat/carb) 1.1. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
This one gets better as it sits. It gets harder as it sits. These are high in protein for those.
Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1 is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1 is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook power snap cookies (gluten free/protein/low fat/carb) 1.1 using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1:
- Take 1/2 cup splenda
- Get 1/2 cup Greek Yogurt Nonfat (70 cals)
- Make ready 1/2 teaspoon baking powder
- Make ready 1/2 teaspoon vanilla extract
- Prepare 2 egg whites (50 cals)
- Make ready 3/4 cup soy protein isolate powder (225 cals)
- Get 1/4 teaspoon baking soda
- Take 1/2 teaspoon cinnamon
- Take 1/4 teaspoon nutmeg
- Get Pinch salt
Use gluten free or nut free ingredients as needed. Combine all the ingredients into a large bowl or pulse together in a food processor. This gluten-free Ginger Cookie Recipe is basically just a ginger snap cookie baked with lower carb ingredients like almond flour and Truvia. They do, however, still have that delightful texture and "snap" you'd expect from a good ginger snap.
Instructions 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)
How Long Do Ginger Snap Cookies Last? Now it depends on what you mean by "last". This easy chocolate chip peanut butter protein cookies recipe is so chewy! When it comes to healthy snacks, energy balls are easily my go-to snack! Not only are they quick and easy to prepare (simply throw in a high-speed blender or food processor!), but they can easily be customized to suit your taste buds!.
So that is going to wrap this up for this special food power snap cookies (gluten free/protein/low fat/carb) 1.1 recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
