White Chocolate Chunk Macadamia Cookies
Ingredients:
-1 stick (8T) butter, softened
-1/2 C almond flour
-1 scoop whey protein powder
-2 tsp. coconut flour
-1/2 C Splenda (add 1 tbs. sugar free maple syrup to give it the taste of brown sugar)
-1 egg
-1 tsp. vanilla extract
-1/4 tsp. salt
-1/4 tsp. baking soda
-1/3 C chopped macadamia nuts (salted or unsalted; I used sea salted)
-1/2 C sugar free white chocolate cut into chunks
Directions:
1. Preheat oven to 325 degrees and cream together butter and sweeter until fluffy with an electric mixer in a medium sized bowl.
2. Add in egg and vanilla extract. Beat well. May be lumpy.
3. Add in salt and baking soda and mix well.
4. Add in almond flour, whey protein and coconut flour. Beat well until dough is formed.
5. Stir in nuts and white chocolate chunks by hand.
6. Drop cookies by heaping teaspoonfuls onto a parchment lined baking sheet.
7. Bake cookies on center rack for 9-12 minutes, or until light brown around the edges and set in the centers.
8. Move cookie sheet to a flat surface and "drop" the pan flat from a few inches above the surface.
This will allow the cookies to "de-puff" some and will cause them to be denser (good thing!).
9. Allow cookies to cool on the cookie sheets for a few minutes before moving them to cooling rack.
Recipe makes 14 cookies. 2.5 g net carbs per cookie.
cutthewheat.com
Ingredients:
-1 stick (8T) butter, softened
-1/2 C almond flour
-1 scoop whey protein powder
-2 tsp. coconut flour
-1/2 C Splenda (add 1 tbs. sugar free maple syrup to give it the taste of brown sugar)
-1 egg
-1 tsp. vanilla extract
-1/4 tsp. salt
-1/4 tsp. baking soda
-1/3 C chopped macadamia nuts (salted or unsalted; I used sea salted)
-1/2 C sugar free white chocolate cut into chunks
Directions:
1. Preheat oven to 325 degrees and cream together butter and sweeter until fluffy with an electric mixer in a medium sized bowl.
2. Add in egg and vanilla extract. Beat well. May be lumpy.
3. Add in salt and baking soda and mix well.
4. Add in almond flour, whey protein and coconut flour. Beat well until dough is formed.
5. Stir in nuts and white chocolate chunks by hand.
6. Drop cookies by heaping teaspoonfuls onto a parchment lined baking sheet.
7. Bake cookies on center rack for 9-12 minutes, or until light brown around the edges and set in the centers.
8. Move cookie sheet to a flat surface and "drop" the pan flat from a few inches above the surface.
This will allow the cookies to "de-puff" some and will cause them to be denser (good thing!).
9. Allow cookies to cool on the cookie sheets for a few minutes before moving them to cooling rack.
Recipe makes 14 cookies. 2.5 g net carbs per cookie.
cutthewheat.com
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