Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1. Easy to make low carb keto ginger snaps are the gluten free ginger cookies you've been searching for! Enjoy these holiday sugar free cookies! These soft ginger cookies are made low carb and gluten free.
Gluten-free, dairy-free (and soy-free) protein powders also available. The cookies in the cookies & cream flavor and the crunch in the cinnamon crunch flavor both are made However, some people react to extremely low levels of gluten—far below the legal limit of less than. Low-carbohydrate, low-fat lactose-free whey protein isolate is the purest protein powdered obtained by the CFM method - the cross-flow microfiltration method. 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.
- You need 1/2 cup of Greek Yogurt Nonfat (70 cals).
- It's 1/2 teaspoon of baking powder.
- Prepare 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).
- You need 1/4 teaspoon of baking soda.
- It's 1/2 teaspoon of cinnamon.
- It's 1/4 teaspoon of nutmeg.
- Prepare Pinch of salt.
This protein powder contains only valuable ingredients and no redundant fillers.. Apple Pie Cheesecake Dip (sugar Free, Low Carb, Low Fat, High Protein & Gluten Free), Mexican Carrot Fritters With Bacon And Egg {gluten Free, Low Calorie, High Protein Healthy Red Velvet Gooey Butter Cookies (sugar free, low fat, high protein, gluten free, vegan)Desserts with Benefits. GLUTEN FREE: Eating gluten, the naturally occurring proteins in wheat, barley and rye can be life-threatening to people with celiac disease. These lightly sweet protein cookies are the perfect breakfast or on-the-go snack that keeps you full but doesn't weigh you down!
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).
Here, in these protein cookies, the chips are truly optional. You can also replace them with some dried fruit or chopped nuts. I like using miniature chocolate chips since just a. Sometimes gluten-free cookies can lack a depth of flavor. Brown butter gives these cookies a delectable nutty, toasty almost caramelized It also helps the cookies get a golden color and prevents grittiness.
