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

Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1. Many people following low-carb or ketogenic diets turn to protein powders to supplement their diet. Learn about foods that are acceptable in a gluten-free diet and tips for selecting healthy, nutritional options. A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats.

Healthy Zucchini Pancakes (Gluten Free, Low Carb). Healthy zucchini pancakes are perfect for breakfast or. Healthy Protein Cookies (Gluten Free)Cravings in Amsterdam. You can cook Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1 using 10 ingredients and 7 steps. Here is how you cook that.

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

It's 1/2 cup of splenda.
It's 1/2 cup of Greek Yogurt Nonfat (70 cals).
It's 1/2 teaspoon of baking powder.
It's 1/2 teaspoon of vanilla extract.
You need 2 of egg whites (50 cals).
You need 3/4 cup of soy protein isolate powder (225 cals).
Prepare 1/4 teaspoon of baking soda.
You need 1/2 teaspoon of cinnamon.
Prepare 1/4 teaspoon of nutmeg.
It's Pinch of salt.

Last, add the Bob's Red Mill gluten free flour and mix until well combined. The mixture will be slightly wet. Gluten-free doesn't have to mean cookie-free. Substitutes and creative adaptations yield delicious results.

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

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).

Alternatively, you can use half low-fat soy flour and half ground nuts (like almonds or hazelnuts). Drop tablespoons of dough onto the sheets, flattening slightly with damp fingers. We have begun to use Ice Packs for deliveries for certain Im pregnant and craving all kinds of bad food. Lately powered doughnuts so these definitely hit the spot in that regard and best of all they are guilt free. These are NOT regular oatmeal cookies, they are the best health food cookie I've ever had though.