Easy Way to Prepare Perfect Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1

Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1 Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Nutrient-Dense, Whole Food Ingredients In Every Product. This one gets better as it sits.

Here is the best “Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1” recipe we have found so far. This will be smell and look delicious.

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

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

I did a rough estimate of calories carbs protein & fiber & the calorie/carb to protein/fiber ratio while better than an Oreo is not in a dieter's favor.Baking Tips To Make A Low-Carb Shortbread Cookie.These cookies taste perfect with a hot cup of coffee or keto tea.Since they are an excellent source of protein and fat, these will also make a healthy addition to your lunch.

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).

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.These are not free food however.

As you roll out the dough for your cookies, make sure they are all the same size.This gluten-free Ginger Cookie Recipe is basically just a ginger snap cookie baked with lower carb ingredients like almond flour and Truvia.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".