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    Sprinkle Shortbread Protein Cookies – Egg & Gluten Free

    May 19, 2019

    While I was waiting at the airport this weekend, I spent some time on Pinterest looking at recipes and came across one for condensed milk cookies that looked yummy (click here for link to original recipe). The original recipe was pretty minimalistic in ingredients, so I decided to try to recreate them to have fewer macros.  In my first try, the substitutions I tried didn’t quite work, and I also used up what was left of the chocolate chips at home (sad). Rather than going out for more chocolate chips, I decided to sub in sprinkles and I ended up with egg-free, gluten-free Sprinkle Shortbread Protein Cookies!

    Macros per cookie: 4p 4c 4f (71kcal)

    RECIPE (makes 16):

    1. preheat oven to 350 & blend together the following:
      • 1 container (6oz or 170grams) Kroger vanilla carbmaster yogurt (this was my substitute for condensed milk in the original recipe),
      • 140grams (10TBSP) of Brummel and Brown Yogurt Butter spread (this was my substitute for butter),
      • 60grams (2 scoops) Quest vanilla protein (this and the coconut flour were my subs for the flour)
      • 60grams Anthonys Goods coconut flour (~1/2cup),
      • 1tsp baking powder,
      • dash of sea salt
    2. once blended thoroughly, grease baking sheet & use a tablespoon to make cookies (should make 16 – each cookie is about 1.5tbsp of dough I’d guess)
    3. flatten tops of dough
    4. measure out 3tbsp of sprinkles and distribute the sprinkles evenly to tops of cookies
    5. bake for 15-20minutes until cookies are done

    Refrigerate & ENJOY!!!! (I personally think these tasted better after being chilled)

    Tag us if you try!  @upliftfitnutrition #upliftyourlife @rebekahclementson

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