Confetti Protein Cookies
One of my favorite ways to use VitaFiber IMO syrup is in cookies, like these Confetti Protein Cookies! I just love the chewy texture it adds, without using a ton of butter. These confetti protein cookies are low-carb, high-protein, gluten-free, and virtually sugar-free. Did I mention they taste delicious? If you use pasteurized egg whites, it's totally acceptable (and highly recommended) to eat the cookie dough raw.
Ingredients
- 80g vanilla whey protein powder
- 6 tbsp. coconut flour (or 3/4 cup all-purpose or gluten-free flour)
- 1/4 cup stevia-erythritol blend (or 1/2 cup baking stevia or erythritol)
- 1/4 tsp. baking soda
- 1/4 tsp. salt (optional)
- 3 tbsp. creamy cashew butter (or vegan buttery spread, unsalted butter)
- 3 tbsp. vegan buttery spread (or unsalted butter)
- 2 tbsp. VitaFiber IMO syrup
- 2 tbsp. (1 large) egg white
- 2 tbsp. water (adjust depending on your protein powder)
- 1/4 tsp. vanilla extract
- 2 tsp. sprinkles (optional)
Directions
- Preheat oven to 350 degrees F.
- Whisk together dry cookie ingredients (through salt) in a small mixing bowl.
- Add wet ingredients (through vanilla extract) and mix until a dough is formed.
- Line a baking sheet with parchment paper or lightly spray with cooking spray.
- Using rounded tablespoons, measure out dough and form into balls, placing 2" apart on sheet.
- Press balls flat to roughly half an inch thick using the back of a spatula or your hand.
- Bake for 8-9 minutes until edges are firm but center is still soft (cookies will set upon cooling).