Recipe: Appetizing Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1

Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1. 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 Gluten-free ginger snap cookies are just as easy to store as they are to make. Store them in the fridge for up to a week. That's a definite recipe for fat storage. 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 it.

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

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

And it's not really a fiber so when it's subtracted from the gross carbs of this cookie, it makes the net carbs look a LOT lower than they actually are. If you make this recipe, be sure to tag #lifemadesweeter on Instagram so we can see and reshare with our fans. We'd also love if you would leave a comment below and rate the recipe. This gluten-free Ginger Cookie Recipe is basically just a ginger snap cookie baked with lower carb ingredients like almond flour and Truvia.

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).
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They do, however, still have that delightful texture and "snap" you'd expect from a good ginger snap. How Long Do Ginger Snap Cookies Last? Now it depends on what you mean by "last". Keto gingerbread – recipe tips I like my ginger snaps snappy – that's why I'd recommend to roll the dough out quite thin. If you, however, prefer a chewier cookie or simply can't face dealing with fiddly dough, go for it!

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