Power Snap Cookies (Gluten Free/Protein/Low Fat/Carb) 1.1 Recipe by Food Hacker
Cooking Instructions 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) 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) 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. 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) 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 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 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. 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) 7 Should make about 14 cookies.. They are a total of little under 400 calories for all of them.. Mostly protein. 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