Cranberry Walnut Cookies
Recipe by: Laura Dolson
1 and 1/2 cups almond meal
1 cup whey protein powder (NOTE)
1/2 cup butter
4 oz cream cheese (can use a low fat version)
Sugar substitute equal to 1 and 1/2 cups sugar (NOTE)
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
2/3 cup chopped walnuts
1 cup whole cranberries (fresh or frozen, no sugar added)
Preheat your oven to 375 F.
Cream the butter and the cream cheese together until the mixture is
fluffy. Add the sweetener, cinnamon, and salt, and beat again. Add the
eggs, and beat until combined.
Add the almond meal, protein powder, and baking soda and combine well.
Mix in the cranberries and the walnuts.
Drop by rounded spoonfuls onto an ungreased cookie sheet, or one covered
with a silicone mat. The size is up to you, but avoid very large cookies.
Bake about 7 to 9 minutes, until the tops are just browning. Cool the
cookies completely before eating, really, they are so much better after
they are cool. Store the cookies in a sealed container.
Makes: 32 cookies
Nutritional Information per Cookie: 1 gram of effective carbohydrate
plus 1 gram of fiber, 4 grams of protein, and 94 calories
NOTES: In this recipe, a combination of almond meal and whey protein
powder takes the place of regular wheat flour. If you use a flavored
protein powder, you will probably want to cut down the amount of
sweetener in the recipe. Designer brand Vanilla Praline was used, which
does have artificial flavorings in it. If I didn't use the flavored
powder, I'd be more inclined to add a little intense black molasses,
which has about 4 to 5 grams of carbohydrate per teaspoon.
I use liquid sucralose (sucralose is the sweetener in Splenda) as a
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