Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1. Apple Pie Cheesecake Dip (sugar Free, Low Carb, Low Fat, High Protein & Gluten Free), Mexican Carrot Fritters With Bacon And Egg {gluten Free, Low Calorie, High Protein Healthy Red Velvet Gooey Butter Cookies (sugar free, low fat, high protein, gluten free, vegan)Desserts with Benefits. Easy to make low carb keto ginger snaps are the gluten free ginger cookies you've been searching for! Enjoy these holiday sugar free cookies!

Low Carb Gluten-Free Ginger Snaps Cookies Recipe - This gluten-free ginger snaps recipe tastes like the real thing! A HUGE chocolate protein cookie that will satisfy your sweet cravings! Healthy enough to have for breakfast, vegan & gluten-free. You can cook Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1 using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1

You need 1/2 cup of splenda.
Prepare 1/2 cup of Greek Yogurt Nonfat (70 cals).
You need 1/2 teaspoon of baking powder.
It's 1/2 teaspoon of vanilla extract.
Prepare 2 of egg whites (50 cals).
It's 3/4 cup of soy protein isolate powder (225 cals).
It's 1/4 teaspoon of baking soda.
You need 1/2 teaspoon of cinnamon.
It's 1/4 teaspoon of nutmeg.
You need Pinch of salt.

I only made one protein cookie to curb my sweet tooth, but I think you could definitely double or triple (or quadruple!) the recipe to have some healthy breakfast or snack. These lightly sweet protein cookies are the perfect breakfast or on-the-go snack that keeps you full but doesn't weigh you down! Here, in these protein cookies, the chips are truly optional. You can also replace them with some dried fruit or chopped nuts.

Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1 instructions

Mix yogurt, Splenda, egg whites, vanilla in a bowl until well combined. One revision that works is replacing the Yogurt with simply water. (Decrease amount to 6 Tablespoons, cookie and mixture will be a bit more foamy in texture).
In another larger bowl mix protein powder, baking powder, baking soda, cinnamon, nutmeg and salt. Gradually mix in liquids..
The protein powder will make it a bit hard to mix well. After mixed, put in refrig covered for 30 min to make it easier to handle (optional).
Preheat oven to 375.
Shape dough into walnut sized balls and placed on a untreated baking sheet. Press cookie ball with bottom of a glass to flatten, they should become about a 1.5 inch parameter and 1/4 inch thick.. Little thin is okay. they do not spread much when baking.
Bake for 10-12 minutes or until light brown. If you used yogurt, they will be chewy, if you used water, they will be a bit more tender and foamy. Longer they sit out, the harder they become. After a day or two, they harden to the point of something resembling a ginger snap. I'm going to attempt higher baking temp/time in the future maybe speed this process up..
Should make about 14 cookies.. They are a total of little under 400 calories for all of them.. Mostly protein. (Water modification will make this 300 with near zero carbs).

I like using miniature chocolate chips since just a. Gluten-free, dairy-free (and soy-free) protein powders also available. GLUTEN FREE: Eating gluten, the naturally occurring proteins in wheat, barley and rye can be life-threatening to people with celiac disease. These yummy low-carb Peanut Butter Protein Balls are among my favorite healthy snacks! They are easy to make, no-bake, gluten-free, and will stay fresh in the fridge for days.