Snickerdoodle Cookies
These 66 calorie soft and chewy Snicker doodle protein cookies.
Calories
66
Fat
2g
Carbs
4.5g
Protein
7.5g
Ingredients
- 60 g Flex Vanilla Whey Protein Powder
- 40 g Peanut Butter Party Protein Cookie Butter Powder
- 30 g All Purpose Flour
- 20 g Almond Flour
- 10 g Coconut Flour
- 4 g Zero Cal Sweetener of your choice
- 4 g Ground Cinnamon
- 6 g Baking Soda
- 100 g Plain Nonfat Greek Yogurt
- 60 g Sugar Free Maple Syrup
- 2 Large Eggs
Instructions
Preheat your oven to 350 degrees F. Add all of your dry ingredients (except for the mini chocolate chips) to a bowl and mix. Add your wet ingredients and mix until everything is combined. Add the batter to the freezer for 10 minutes to thicken up, then fold in your mini chocolate chips.
Line an oven safe pan with parchment paper. Make sure you leave enough room for 13 cookies. Take your cookie scooper and add 13 cookie dough balls to the pan, then add the pan to the oven for 6 minutes. The cook time is essential here so make sure you take them out right at 6 minutes.
When they’re done, take your pan out of the oven and with a spatula, carefully transport your cookies to a cooling rack. Let them cool and firm up for 1-2 hours then enjoy! I sprinkled a mixture of my zero calorie sweetener and ground cinnamon on top before eating.
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