Gluten-Free Low-Carb Protein Cookies

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

160 g

Cashew Butter , room temperature

50 g

Granulated Erythritol

1

Organic Egg

plus 1 egg white

1

Orange , zested

5 mL

Vanilla Extract

40 g

Soy Flour

1 scoop

Vanilla Protein Powder

1 pinch

Salt

2 g

Baking Powder

35 g

Dark Chocolate Chips

Cooking Instructions

HIDE IMAGES

Step 1

Preheat your oven to 350 degrees F (180 degrees C).

Step 2

In a bowl whisk together Cashew Butter (160 g) , Organic Egg (1) , egg white, Vanilla Extract (5 mL) , and Granulated Erythritol (50 g) .

Step 3

Add in the Orange Zest (1) .

Step 4

Next sift in the Soy Flour (40 g) , Baking Powder (2 g) , Salt (1 pinch) , and Vanilla Protein Powder (1 scoop) .

Step 5

Finally, add in the Dark Chocolate Chips (35 g) . Alternatively, you can add white chocolate chips and dry cranberries.

Step 6

The batter should be quite soft and sticky. Drop tablespoons of the batter on parchment paper and bake in a pre-heated oven at 350 degrees F (180 degrees C) for about 20 minutes.

Step 7

Let the cookies cool down completely then store in an airtight container.