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

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we must 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 cook it.

This one gets better as it sits.. It gets harder as it sits.. Recommend when you flatten them... Go for decently thin. I left mine about 1/2 inch thick and they were a tad too thick. These are high in protein for those looking to have nutritious desert snacks out there or those avoiding sugars.

Ingredients and spices that need to be Make ready to make Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1:

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

Instructions to make 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)

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