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Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, power snap cookies (gluten free/protein/low fat/carb) 1.1. It is one of my favorites. This time, I am going to make it a 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 popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1 is something that I have loved my whole life.
This one gets better as it sits. It gets harder as it sits. These are high in protein for those.
To begin with this recipe, we must first prepare a few components. You can have power snap cookies (gluten free/protein/low fat/carb) 1.1 using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1:
- Make ready 1/2 cup splenda
- Get 1/2 cup Greek Yogurt Nonfat (70 cals)
- Prepare 1/2 teaspoon baking powder
- Take 1/2 teaspoon vanilla extract
- Make ready 2 egg whites (50 cals)
- Prepare 3/4 cup soy protein isolate powder (225 cals)
- Take 1/4 teaspoon baking soda
- Take 1/2 teaspoon cinnamon
- Make ready 1/4 teaspoon nutmeg
- Get Pinch salt
Remember to check the labels if you have any food allergies or sensitivities. 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 easy chocolate chip peanut butter protein cookies recipe is so chewy!
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)
This flour is designed for quick breads and not recommended for use in yeast recipes. If you are looking to bake yeast breads or cinnamon rolls. The mixture should be like sticky cookie dough, not crumbly (add more milk if too dry and more protein powder if too wet). If you're vegetarian and looking to try a low-carb, high-protein diet, seitan is a must. "Made from wheat, seitan is the gluten protein that remains after wheat flour has been 'washed,'" says Shaw. When it comes to healthy snacks, energy balls are easily my go-to snack!
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 reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
