Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, power snap cookies (gluten free/protein/low fat/carb) 1.1. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

How To Store Gluten-free Ginger Snaps Cookies. Gluten-free ginger snap cookies are just as easy to store as they are to make. Store them in the fridge for up to a week.

Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1 is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1 is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook power snap cookies (gluten free/protein/low fat/carb) 1.1 using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1:

1. Prepare 1/2 cup splenda
2. Make ready 1/2 cup Greek Yogurt Nonfat (70 cals)
3. Prepare 1/2 teaspoon baking powder
4. Take 1/2 teaspoon vanilla extract
5. Take 2 egg whites (50 cals)
6. Make ready 3/4 cup soy protein isolate powder (225 cals)
7. Get 1/4 teaspoon baking soda
8. Get 1/2 teaspoon cinnamon
9. Make ready 1/4 teaspoon nutmeg
10. Prepare Pinch salt

I did a rough estimate of calories carbs protein & fiber & the calorie/carb to protein/fiber ratio while better than an Oreo is not in a dieter's favor. The mixture should be like sticky cookie dough, not crumbly (add more milk if too dry and more protein powder if too wet). Another fab recipe for gluten free holiday cookies is my Paleo Whipped Gluten Free Shortbread. Remember to check the labels if you have any food allergies or sensitivities.

Steps to make Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1:

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)

Use gluten free or nut free ingredients as needed. Combine all the ingredients into a large bowl or pulse together in a food processor. These gluten free cookies can most definitely be made with normal flour if desired, they are very similar to my original Skinny Chocolate Chip Cookies I made a couple years back. Or are you more for the super soft, melty in your mouth, airy bites of sweet kind of gluten free cookies? I mean, look at all those crevices and valleys.

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