Protein Cookies
These protein cookies have a nice balance of crispness on the outside, while staying soft and chewy in the middle!
Servings: 12 servings
Calories: 161kcal
Ingredients
- 2 tablespoons flax seeds + 2 tablespoons water to make flax egg
- 1 cup superfine almond flour
- ⅓ cup coconut flour
- ⅓ cup coconut oil melted, can also use ⅓ cup butter
- 2 teaspoons Monk Fruit about 10-12 drops can also use ¼ cup maple syrup
- ¼ cup sugar free chocolate chips
- ½ cup protein powder
- ¼ cup pecans diced
- 2 teaspoons cinnamon ground
- 1 teaspoon pure vanilla extract
- ⅓ cup coconut flakes unsweetened
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Instructions
- In a separate bowl, mix ground flaxseeds and water. Set aside.
- Preheat oven to 350 degrees.
- Place coconut flakes on a baking sheet and bake in the oven for about 5 minutes to toast them.
- Place all ingredients including the flax egg in a large bowl. Mix until combined.
- Use a cookie scoop or tablespoon, drop into balls onto ungreased baking sheet. Flatten down a bit.
- Bake for 10-12 minutes in preheated oven.
- Allow to cool on backing rack for at least 10 minutes.
Notes
To store: Place in an airtight container at room temperature or in the refrigerator for up to 7 days.
Nutrition
Calories: 161kcal | Carbohydrates: 8g | Protein: 10g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 96mg | Potassium: 50mg | Fiber: 4g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 1mg