Low Carb No Bake Protein Cookies Recipe by StephieCanCook
Cooking Instructions 10 min 1 Mix all dry ingredients together in a medium bowl and line a baking sheet with parchment paper. Set both aside. 2 Add all ingredients in the Wet Ingredients section to a medium saucepan off heat. Transfer to stove over medium heat, stirring frequently and cooking until coconut oil and peanut butter are melted and everything is well blended with no lumps. About 5 minutes. 3 Dump dry ingredients from the bowl into the wet ingredients. Stir to coat everything evenly. 4 Scoop about 2 tbs of mixture at a time onto the prepared baking sheet, spaced out evenly. Place the baking sheet in the refrigerator for 2 hours for the cookies to set. Transfer to an air tight container and store in the fridge until ready to eat. 5 When ready to eat, pull out one cookie and let it sit at room temp for about 5 minutes. Consume and enjoy! 1 Mix all dry ingredients together in a medium bowl and line a baking sheet with parchment paper. Set both aside. 1 Mix all dry ingredients together in a medium bowl and line a baking sheet with parchment paper. Set both aside. 2 Add all ingredients in the Wet Ingredients section to a medium saucepan off heat. Transfer to stove over medium heat, stirring frequently and cooking until coconut oil and peanut butter are melted and everything is well blended with no lumps. About 5 minutes. 2 Add all ingredients in the Wet Ingredients section to a medium saucepan off heat. Transfer to stove over medium heat, stirring frequently and cooking until coconut oil and peanut butter are melted and everything is well blended with no lumps. About 5 minutes. 3 Dump dry ingredients from the bowl into the wet ingredients. Stir to coat everything evenly. 3 Dump dry ingredients from the bowl into the wet ingredients. Stir to coat everything evenly. 4 Scoop about 2 tbs of mixture at a time onto the prepared baking sheet, spaced out evenly. Place the baking sheet in the refrigerator for 2 hours for the cookies to set. Transfer to an air tight container and store in the fridge until ready to eat. 4 Scoop about 2 tbs of mixture at a time onto the prepared baking sheet, spaced out evenly. Place the baking sheet in the refrigerator for 2 hours for the cookies to set. Transfer to an air tight container and store in the fridge until ready to eat. 5 When ready to eat, pull out one cookie and let it sit at room temp for about 5 minutes. Consume and enjoy! 5 When ready to eat, pull out one cookie and let it sit at room temp for about 5 minutes. Consume and enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Vietnamese Tomato Egg-drop Soup | Canh Cà Trứng Beef Enchiladas Chinese-Inspired Peachy Pulled Pork (Crockpot Collection) Easy Homemade Granola Reese's Lovers Cake Vietnamese Tomato Egg-drop Soup | Canh Cà Trứng Beef Enchiladas Chinese-Inspired Peachy Pulled Pork (Crockpot Collection) Easy Homemade Granola Reese's Lovers Cake Brown Sugar Cookies Easy Scotch Eggs Recipe Pina colada One pot pasta recipe Makhani chicken qeema (Butter ground chicken) California Farm Crock Pot Osso Buco Beef Shank Dinner Reuben Stromboli Sugar Free Mulberry-Blueberry Jam Almond Meal Cinnamon Raisin Cookies Pasta with Zucchini Pesto Brown Sugar Cookies Easy Scotch Eggs Recipe Pina colada One pot pasta recipe Makhani chicken qeema (Butter ground chicken) California Farm Crock Pot Osso Buco Beef Shank Dinner Reuben Stromboli Sugar Free Mulberry-Blueberry Jam Almond Meal Cinnamon Raisin Cookies Pasta with Zucchini Pesto