Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, power snap cookies (gluten free/protein/low fat/carb) 1.1. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1 is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1 is something which I’ve loved my entire life. They’re fine and they look fantastic.

This one gets better as it sits. It gets harder as it sits. These are high in protein for those.

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

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

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

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. This gluten-free Ginger Cookie Recipe is basically just a ginger snap cookie baked with lower carb ingredients like almond flour and Truvia. They do, however, still have that delightful texture and "snap" you'd expect from a good ginger snap.

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)

How Long Do Ginger Snap Cookies Last? Now it depends on what you mean by "last". 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. These Low Calorie Gluten Free Chocolate Chip Cookies are lower in sugar.

So that’s going to wrap it up for this special food power snap cookies (gluten free/protein/low fat/carb) 1.1 recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!