👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
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2
In a medium-sized mixing bowl, combine the vegan protein powder, almond butter, sugar-free maple syrup, optional vanilla extract, and optional pinch of salt.
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3
Mix well with a sturdy spatula or spoon until a thick, uniform dough forms. If the dough is too crumbly, add 1/2 teaspoon more syrup at a time until it comes together. If too sticky, add 1 teaspoon of almond flour.
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4
Gently fold in the sugar-free sprinkles until evenly distributed throughout the dough.
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5
Scoop out portions of dough (about 1-2 tablespoons each). Roll into balls, then flatten into thick cookie shapes (about 1/2 inch thick). Place on the prepared baking sheet, leaving about an inch between each cookie. This recipe yields approximately 10 cookies.
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6
Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set. Avoid overbaking to keep them soft.
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7
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to firm up. Then, transfer to a wire rack to cool completely before serving. They will become chewier as they cool.
💡 Notes
Ensure your protein powder is low in carbs and sugar for keto compliance. Almond butter can be substituted with cashew butter or sunflower seed butter for a nut-free option. Store cooled cookies in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week. Cookies can also be frozen for up to a month.
🥗 Nutrition (per serving)
Calories
150 kcal
Protein
10g
Total Fat
9g
Saturated Fat
1.5g
Carbs
8g
Fiber
2g
Sugar
1g
Sodium
80mg
Cholesterol
0mg
