Protein Cookies - C4K Kitchen

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.