19 February, 2017
Protein Cookies
Macaron Inspied Protein Cookies
Makes: 40 cookies or 20 sandwich cookies
Ingredients:
- 1 cup almond meal
- 3 scoops chocolate protein powder
- 6 egg whites
- 3 teaspoons stevia or xylitol
Method:
- Preheat the oven to 140 degrees Celsius and either line 2 baking trays with baking paper or have 2 silicon macaron trays ready
- Mix together the almond meal and protein powder in a small mixing bowl
- In another clean dry bowl beat the egg whites until you have stiff white peaks
- Add in the stevia to the egg whites and beat until mixed through, do not overwhip
- Add in half of the dry mixture to the egg white folding through with a spatula until just combined
- Repeat with the remaining dry mixture until just combined
- Spoon the mixture into a piping bag or ziplock bag and cut off the tip
- Pipe the mixture into 2cm circles across the prepare trays
- Allow the piped Cookies to sit on the trays for 15-20 minutes
- Place the trays in the oven and cook for 2 minutes
- Open the oven door to release any excess moisture then shut the door allowing the cookies to finish baking for another 15-18 minutes
- Transfer to a wire rack to cool
Nutritional Value per single cookie:
Note: double for a sandwich cookie and add the NV of you chosen filling
- Calories: 27
- Total fat: 1.5g
- Total carbohydrates: 0.4g
- Protein: 2.5g
Recipe Notes:
- Picture shown has the following fillings from left to right; natural smooth peanut butter, cream cheese with raspberry chia jam and organic chocolate coconut spread
- Store in an air tight container for up to 7 days
- This recipe is not suitable for the freezer.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.