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Protein Thumbprint Cookies

Name: Protein Thumbprint Cookies
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 32
Ingredients: 1 cup Butter or Coconut Oil; 0.75 cup Swerve Confectioners Style; 2 teaspoons vanilla extract; 1.25 cups blanched almond flour; 0.5 teapsoon sea salt; 2 scoops Trulean Frosted Vanilla Cake Grass Fed Whey Protein; 1 cup pecans, toasted and ground; 1 bag of white Lily's Chips; 1 Tablespoon coconut oil; 0.5 cup raspberries; 0.5 cup fresh blueberries

[[ recipeID=recipe-8kqlgm0a9, title=Protein Thumbprint Cookies ]]

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Start your mornings with new recipes, inspiration, and other nice things.

Protein cookies like these never cease to amaze me. The concept is simple: create a cookie using healthier ingredients that support fitness like using Frosted Vanilla Cake Protein rather than fat gains.

However, until you bite into one of these sweet morsels to experience just how delicious it compares to traditional, sugary, low-protein cookies, it's hard to understand how revolutionary this recipe truly is.

Try it for yourself and see if you ever reach for a lesser cookie again! Enjoy!

Servings: 32

Keywords: Cookies, Vanilla Protein, Dessert

Prep Time: 1 hours 0 mins
Cook Time: 10 mins
Total Time: 1 hours 10 mins

Ingredients

Instructions

Ingredients

1 cup Butter or Coconut Oil
¾ cup Swerve Confectioners Style
2 teaspoons vanilla extract
1 ¼ cups blanched almond flour
½ teapsoon sea salt
2 scoops Trulean Frosted Vanilla Cake Grass Fed Whey Protein
1 cup pecans, toasted and ground

Icing

1 bag of white Lily's Chips
1 Tablespoon coconut oil

Topping

½ cup raspberries
½ cup fresh blueberries

Instructions

Preheat the oven to 325 F. Line 2 baking sheets with parchment paper.
In a large bowl with an electric mixer, beat the butter until smooth, about 1 minute. Add the confectioners Swerve until creamy, scraping down the sides as needed. Add in the vanilla extract, almond flour, sea salt and protein powder. Mix in the pecans until fully incorporated.
Chill the dough for 30 minutes.
Roll 1 Tablespoon of dough per cookie and place on the prepared baking sheet 2-inches apart. Bake for 10 - 12 minutes in the preheated oven, until golden.
Allow the cookies to cool for 5 minutes, then press each cookie into a thumbprint shape. Squeeze the sides of the cookie and press down in the middle to create a well for the berries. Place the cookies on a wire rack until fully cooled.
In a double boiler, melt the white chocolate chips with the coconut oil. Mix until smooth. Remove from heat.
Fill each cookie well with 1 teaspoon of melted white chips. Top with either 3 blueberries or 1 raspberry and then drizzle with additional melted white chocolate. Chill in the fridge until set. Enjoy!

Amount Per Serving
Calories 158
% Daily Value*
Total Fat 14g		21%
Saturated Fat 0g		0%
Trans Fat 0g
Sodium 6mg		0%
Total Carbohydrate 7g		2%
Dietary Fiber 0g		0%
Sugars 0g
Protein 4g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: