FROSTED PROTEIN SUGAR COOKIES
How about some frosted protein sugar cookies that taste like the real deal… with only ONE GRAM of sugar per cookie? Seems like an oxymoron doesn’t it: “a sugar-free sugar cookie”? Well, believe it! Each full-sized, soft-baked cookie is just 80 calories with 5 grams of protein and 3 grams net carbs. These aren’t exactly “low fat” at just under 5 grams per cookie, but then again, you shouldn’t be filling your macros with just cookies anyway 😉 Even still, you can easily fit in two or three of these “healthified” sugar cookies into a balanced meal plan. Did I mention they’re soft with just the right amount of “bite” and that frosting is to die for?
Protein powder substitutions
To up the protein in these beauties, I used Jamie Eason Lean Body for Her Whey in Natural Vanilla. Though you can use any whey blend or concentrate, using a brand with artificial flavors may alter the flavor, or even make them taste “fake.” That’s why I love Jamie’s all-natural line! I can feel good about what I’m putting into my body and her protein tastes awesome. Another note, most isolates will not work in this recipe – you’re better off with a whey blend or a whey concentrate.
For all that sugary goodness without the actual sugar, I used Pyure Organic Stevia Blend for the cookie dough and Swerve Confectioner’s Erythritol for the frosting. Both sweeteners are calorie-free, all-natural, and non-GMO. If you don’t have Pyure Organic Stevia Blend, you can use twice as much baking stevia, granulated erythritol, or granulated monk fruit.
While there aren’t a lot of suitable substitutes for the Swerve Confectioner’s Erythritol (besides powdered sugar), I have heard you can blend Truvia into a fine powder and use half as much. I haven’t tried it myself though! Definitely don’t use straight stevia or the frosting will taste very bitter. NOTE: I did not include the natural sugar alcohols from the erythritol in the carb count since they don’t provide energy or fiber.
To keep the carbs low, I went with Bob’s Red Mill coconut flour, but you can also substitute twice as much all-purpose flour, gluten-free baking blend, oat flour, or spelt flour. I’m sure you could even use almond flour but you’d probably need to use even more than twice as much (or use less water)… to get a workable dough.
Other ingredient substitutions
I used a combination of cashew butter, Smart Balance Omega 3 Buttery Spread, VitaFiber syrup, and water to moisten the dough and provide a soft yet chewy texture. You can try using all cashew butter in place of the buttery spread, but you might get a dryer cookie. You can also use unsalted butter in place of the buttery spread, but this will increase the fat content.
Finally, you can replace the VitaFiber syrup with any sticky syrup such as agave, brown rice syrup, honey, maple syrup, sugar free pancake syrup (or even water… they just won’t be as chewy).
Other frosting options
If you don’t want to use the buttercream frosting, try mixing together whipped cream cheese and sweetener or even protein powder and a small amount of unsweetened almond milk or cashew milk to increase the protein and lower the fat. I’ll leave that up to you! They’re absolutely scrumptious as is 😉
Here’s the recipe for these Frosted Protein Sugar Cookies! As always, I’d love your comments if you try them.
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Frosted Protein Sugar Cookies
- 80 g vanilla whey blend or whey concentrate protein powder I used Lean Body for Her Whey in Natural Vanilla
- 6 tbsp. coconut flour* or 3/4 cup all-purpose, gluten-free, or oat flour
- 1/4 cup calorie-free sweetener* I used Pyure organic stevia blend
- 1/4 tsp. salt optional
- 1/4 tsp. baking soda
- 2 tbsp. creamy cashew butter* or tahini
- 2 tbsp. vegan buttery spread* or unsalted butter
- 3 tbsp. water adjust as needed
- 2 tbsp. (1 large) egg white
- 1 tbsp. VitaFiber syrup* or brown rice syrup, maple syrup, sugar free pancake syrup
- 1/2 tsp. pure vanilla extract
- 1/2 cup Swerve confectioner's erythritol* or powdered sugar
- 1 tbsp. tapioca starch or cornstarch, potato starch
- 2 tbsp. unsweetened almond milk* or milk of choice
- 1 tbsp. vegan buttery spread* or unsalted butter
*See blog post for tips on substitutions.
- Preheat oven to 350 degrees F.
- Whisk together dry cookie ingredients (through baking soda) in a small mixing bowl.
- Add wet ingredients (through vanilla extract) and mix until a dough forms.
- Line a baking sheet with parchment paper or lightly spray with cooking spray.
- Using a tablespoon, measure out dough and form into balls, placing roughly 2″ apart on sheet.
- Press balls flat to roughly half an inch thick using the back of a spatula or your hand.
- Bake for 8-10 minutes until edges are firm but center is still soft (cookies will set upon cooling). I flattened mine a little more fresh out of the oven with the back of a spatula.
- While cookies cool, combine frosting ingredients in a separate mixing bowl until smooth.
- Spread frosting over cookies and decorate with sprinkles if desired. Enjoy!
- Cookies can be stored at room temperature for several days or frozen up to a month.
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