Sugar Free Gluten Free High Protein "No Sugar" Sugar Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 42
Ingredients
Ideal No Calorie Sweetener, 2 CupsDa Vinci Sugar Free Vanilla Syrup, 4 tbsp Organic Butter, salted, 1 cup (2 sticks)Egg, fresh, 2 large Baking Powder, 2 tsp Sea Salt, .5 tsp Vanilla flavoring, 2 tsp Tapioca Flour/Starch, 0.5 cup GF Sweet White Sorghum Flour, 0.5 cup Sweet White Rice flour, 0.5 cup Almond Meal/flour (blanched) 1.5 cup Body Fortress - Super Advanced Whey Isolate (Vanilla Creme), 3 scoops
1. Cream Ideal Sweetener and butter; beat in egg, vanilla and Da Vinci Sugar Free Vanilla Syrup
2. Sift together flours, baking powder, protein powder & salt
3. Blend well until ball is formed, cover well and refrigerate for at least 2 hours
4. Temper dough until soft enough to roll, roll out in between 2 pieces of parchment paper to 1/8" thickness
5. Cut into Desired Shapes, set cookies on lightly greased cookie sheets
6. Bake at 350 for 8-10 minutes or until edges are lightly golden browned
7. Cool slightly on pans, then remove to racks to cool completely
ALTERNATE VERSION
1. & 2. Same steps as above
3. Blend well
4. Scoop with small melon type of scoop onto baking sheets
5. Bake at 350 for 11-13 minutes or until edges are lightly golden browned
6. Cool slightly on pans, then remove to racks to cool completely
Serving Size: Version One makes about 64 cookies, Version Two makes about 42 cookies
Number of Servings: 42
Recipe submitted by SparkPeople user AZSHORTSALEDIVA.
2. Sift together flours, baking powder, protein powder & salt
3. Blend well until ball is formed, cover well and refrigerate for at least 2 hours
4. Temper dough until soft enough to roll, roll out in between 2 pieces of parchment paper to 1/8" thickness
5. Cut into Desired Shapes, set cookies on lightly greased cookie sheets
6. Bake at 350 for 8-10 minutes or until edges are lightly golden browned
7. Cool slightly on pans, then remove to racks to cool completely
ALTERNATE VERSION
1. & 2. Same steps as above
3. Blend well
4. Scoop with small melon type of scoop onto baking sheets
5. Bake at 350 for 11-13 minutes or until edges are lightly golden browned
6. Cool slightly on pans, then remove to racks to cool completely
Serving Size: Version One makes about 64 cookies, Version Two makes about 42 cookies
Number of Servings: 42
Recipe submitted by SparkPeople user AZSHORTSALEDIVA.
Nutritional Info Amount Per Serving
- Calories: 91.7
- Total Fat: 6.7 g
- Cholesterol: 20.4 mg
- Sodium: 91.4 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 0.6 g
- Protein: 3.6 g
Member Reviews