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

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

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

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how 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 am going to make it a little bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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:

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

Instructions to make Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1:

  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).
  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).

So that is going to wrap it up for this special food power snap cookies (gluten free/protein/low fat/carb) 1.1 recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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