Sugar Free Gluten Free High Protein "No Sugar" Sugar Cookies
Nutritional Info
- Servings Per Recipe: 42
- 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
View full nutritional breakdown of Sugar Free Gluten Free High Protein "No Sugar" Sugar Cookies calories by ingredient
Introduction
Curb your late night sweet cravings or satisfy the kiddos with this high protein, sugar free and Gluten Free after school snack sensation! Curb your late night sweet cravings or satisfy the kiddos with this high protein, sugar free and Gluten Free after school snack sensation!Number of Servings: 42
Ingredients
-
Ideal No Calorie Sweetener, 2 Cups
Da 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
Tips
Sprinkle with IDEAL confectionery sweetener for added appeal. So Healthy and filling, these cookies don't have to just be for dessert! Kid Tested, Mother Approved :-)
Directions
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.