Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1. 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. How to Make Keto Ginger Snaps. The mixture should be like sticky cookie dough, not crumbly (add more milk if too dry and more protein powder if too wet).
Remember to check the labels if you have any food allergies or sensitivities.
Use gluten free or nut free ingredients as needed.
Combine all the ingredients into a large bowl or pulse together in a food processor.
You can cook Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1 using 10 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1
- You need 1/2 cup of splenda.
- You need 1/2 cup of Greek Yogurt Nonfat (70 cals).
- Prepare 1/2 teaspoon of baking powder.
- It's 1/2 teaspoon of vanilla extract.
- It's 2 of egg whites (50 cals).
- It's 3/4 cup of soy protein isolate powder (225 cals).
- It's 1/4 teaspoon of baking soda.
- It's 1/2 teaspoon of cinnamon.
- You need 1/4 teaspoon of nutmeg.
- You need Pinch of salt.
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. This flour is designed for quick breads and not recommended for use in yeast recipes. If you are looking to bake yeast breads or cinnamon rolls. All of these keto cookie recipes are gluten free, and many come with dairy free and Paleo options as well!
Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1 step by step
- 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).
- In another larger bowl mix protein powder, baking powder, baking soda, cinnamon, nutmeg and salt. Gradually mix in liquids..
- 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).
- Preheat oven to 375.
- 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.
- 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..
- 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).
If you're vegetarian and looking to try a low-carb, high-protein diet, seitan is a must. "Made from wheat, seitan is the gluten protein that remains after wheat flour has been 'washed,'" says Shaw. When it comes to healthy snacks, energy balls are easily my go-to snack! Not only are they quick and easy to prepare (simply throw in a high-speed blender or food processor!), but they can easily be customized to suit your taste buds!. During the peak of my month-long keto diet experiment, keto and paleo energy balls were always in my fridge. These keto breakfast cookies are my new favorite.