Recipe of Perfect Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1
Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, power snap cookies (gluten free/protein/low fat/carb) 1.1. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1 is amongst the favorite food menus that are sought by many people people with the internet. If you're the individual who needs the recipe information, then this can be a right website page. We convey the steps to how to cook with the ingredients needed. Make sure you also display related videos as additional information.
This one gets better as it sits. It gets harder as it sits. These are high in protein for those.
To get started with this recipe, we have to first prepare a few components. You could cook Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1 using 10 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1
- You need 1/2 cup of splenda.
- Take 1/2 cup of Greek Yogurt Nonfat (70 cals).
- Get 1/2 teaspoon of baking powder.
- Prepare 1/2 teaspoon of vanilla extract.
- Get 2 of egg whites (50 cals).
- You need 3/4 cup of soy protein isolate powder (225 cals).
- Get 1/4 teaspoon of baking soda.
- Get 1/2 teaspoon of cinnamon.
- You need 1/4 teaspoon of nutmeg.
- Take Pinch of salt.
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).
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