Easiest Way to Cook Tasty Power Snap Cookies Gluten freeProteinLow fatcarb 11

Without fail making ultimate Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1 easy, delicious, practical.

Good Evening every body, at this time you get present recipe Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1 with 10 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 7 stages of easy cooking Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1.

Ingredients all Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1

1. Needed : splenda.

2. Needed : Greek Yogurt Nonfat (70 cals).

3. Needed : baking powder.

4. Needed : vanilla extract.

5. Prepare : egg whites (50 cals).

6. Prepare : soy protein isolate powder (225 cals).

7. Needed : baking soda.

8. Needed : cinnamon.

9. Needed : nutmeg.

10. Prepare : salt.

If all ingredients Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1 it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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).

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