Low Carb Protein Cookies...In time for the holidays
Posted on November 11 2013
Since the Christmas holidays are coming very VERY quickly, we get asked all the time for recipes for protein cookies or something for those late night sugar cravings. After reviewing a few different recipes. I decided to post this particular one because it is simple and easy to alter to whatever suits your particular diet. For instance you can change natural peanut butter to almond butter and the butterscotch flavouring to sugar free flavouring.
This recipe was written by Anna Sward @ proteinpow.com for Bodybuilding.com
- 2 tbsp of natural peanut butter (can substitute Almond Butter)
- 1/2 cup of almond flour (aka ground almonds)
- 1/4 cup of vanilla protein powder (whey or veggie)
- 1/4 cup of liquid egg whites
- 1/2 tsp of toffee stevia or your sweetener of choice
- 1/2 tsp of butterscotch flavoring (can substitute sugar free)
1. Blend all the ingredients together until you get a batter that’s similar to dough.
2. Divide your "dough" into four balls and press them with your hands onto a baking tray.
3. If you want to decorate or add a design to your cookies like I did, stamp them before baking. I used this stamp.
4. Bake your cookies at 160 C (320 F) for about 25-30 minutes, or until they feel cooked to the touch. If you’re a fan of a soft center, you can under bake them a bit. If you prefer that extra crunch, cook them a while longer.
Nutrition Facts (depending on substitutions)
Recipe yields 4 servings
Total Fat: 10 g
Total Carbs: 3 g (1g is fiber)
Protein 14 g