By Spencer Miller, The MacroChef
Sugar cookies are a versatile treat; you can decorate them with frosting and sprinkles or have them plain. We put a high protein twist thanks to XTEND Pro on the classic sugar cookie so you can fit them even easier into your diet.
- ¾ cup (90g) all-purpose flour
- 2 scoops (64g) XTEND Pro, Vanilla Ice Cream protein powder
- 2 tbsp (14g) coconut flour
- ¼ cup (50g) Swerve granular sweetener (granular sugar substitute)
- ¼ tsp salt
- ½ tsp baking powder
- ¼ cup (56g) light butter*
- 1 whole egg
- 1 tsp vanilla extract
*Light butter can be found near the butter in most grocery stores. It is about 4g fat per tbsp compared to 10-11 of regular butter. Some brand names would be “Country Crock” or “I Can’t Believe It’s Not Butter”
**Swerve is a sugar free sweetener that tastes, measures, and bakes like sugar but without any calories. It can be found on Amazon or in the baking aisle of most grocery stores.
- Preheat the oven to 350F.
- Add flour, XTEND Pro, coconut flour, Swerve sweetener, salt, and baking powder to a large bowl. Mix. Make a well in the center and add light butter and egg. Gently mix with a fork until a thick cookie dough forms.
- Line a cookie sheet with parchment or spray with nonstick spray. Use a medium cookie scoop to scoop 8 cookies onto the cookie sheet. Press down slightly with a fork or your fingers to flatten to about ½ inch thick.
- Bake at 350F for 8-10 minutes. They will seem underdone, but they will firm up once they cool. You don’t want to over-bake them, or they will dry out.
Yield: 8 cookies
Nutrition (per cookie): 100 calories, 9 protein, 10 carbs, 3 fat