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✳️ Macros (makes 8 cookies):
109 Cals, 9g Carbs, 2g Fat, 14g Protein
*875 calories and 110g of protein for 8*
✳️ Ingredients for Wet Ingredients:
170g or 3/4 Cups Plain or Vanilla Nonfat Greek Yogurt
1 Medium Egg
24g or 2tbsp Brown Sugar Substitute (I used Swerve)
14g or 1tbsp Light Butter, Melted
4.2mL or 1tsp Vanilla Extract (*optional*)
✳️ Ingredients for Dry Ingredients:
40g or 1/3 Cups All Purpose Flour
2 Scoops Vanilla Protein Powder (I used @legion – code nickkaz saves 20%)
14g or 2tbsp Coconut Flour
96g or 1/2 Cups Granular Sugar Substitute (I used Swerve)
4g or 2/3tsp Baking Soda
1g or 0.5tsp Salt
✳️ Ingredients for Frosting:
1 1/2 Scoops Vanilla Protein Powder (I used @legion – code nickkaz saves 20%)
60mL or 1/4 Cups Almond Milk
7g or 1tbsp Sugar Free/Fat Free Vanilla Pudding Mix
36g or 3tbsp Powdered Sugar Substitute (I used Swerve)
✳️ Ingredients for Topping:
21g or 1 1/2tbsp Mini Chocolate Chips
Cookie Dough Snacks to Taste (*optional*) – you can use my very low calorie cookie dough balls recipe or store bought
✳️ 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 two cookie sheets. Spray both with cooking spray or add parchment paper. Add 4 formed cookies to each baking sheet.
7. Bake at 350 degrees for 13-14 minutes (take out slightly underdone as they will cook out of the oven).
8. While cookies are cooling grab mixing bowl and add ingredients for frosting. Mix. Add to fridge for 10 minutes.
9. Top cookies with mixed frosting (I used a piping bag to make a swirl). Add ingredients for topping. Then enjoy!