✳️ Macros (makes 3 footlong cookies):
473 Cals, 45g Carbs, 8g Fat, 55g Protein
*1,418 calories and 165g of protein for ALL 3*
✳️ Ingredients for Wet Ingredients:
453g or 2 Cups Plain Nonfat Greek Yogurt
1 Medium Whole Egg
46mL or 3tbsp Egg Whites
28g or 2tbsp Light Butter, Melted
96g or 1/2 Cups Brown Sugar Substitute (I used Swerve)
4.2mL or 1tsp Vanilla or Birthday Cake Batter Extract
✳️ Ingredients for Dry Ingredients:
56g or 1/4 Cups Coconut Flour
50g or 7tbsp All Purpose Flour
3 Scoops Vanilla Casein Protein Powder (I used @legion – code nickkaz saves 20%)
96g or 1/2 Cups Granular Sugar Substitute (I used Swerve)
6g or 1tsp Baking Soda
1g or 0.5tsp Salt
✳️ Ingredients for Frosting:
170g or 3/4 Cups Plain Nonfat Greek Yogurt
56g or 1/4 Cups Nonfat Cream Cheese
72g or 6tbsp Powdered Sugar Substitute (I used Swerve)
✳️ Ingredients for Topping:
30g or 2tbsp Rainbow Sprinkles
✳️ Directions:
1. Preheat oven to 350 degrees.
2. Grab a mixing bowl. Add ingredients for wet ingredients. Mix.
3. Grab another mixing bowl. Add ingredients for dry ingredients. Mix.
4. Combine wet ingredients with dry ingredients. Mix thoroughly and avoid clumping. Mix again.
5. Add cookie dough to fridge for 15 minutes.
6. Grab another mixing bowl. Add ingredients for frosting. Mix thoroughly. Add to fridge while footlong cookies bake.
7. Grab lasagna trio pan or another 12 inch pan and line with parchment paper. Add parchment paper to each section of the trio pan and add cookie dough evenly.
8. Add splash of water on hands if needed and flatten down.
9. Bake at 350 degrees for 12-15 minutes (take out slightly underdone as they will cook out of the oven). Let footlong cookies rest for 15 minutes.
10. Top footlong cookies with mixed frosting. Add ingredients for topping on top evenly. Then enjoy!