My nephew came over the other day and I wanted to have something to offer him so I opted for cookies. These babies are chock full of protein and low on carbs, perfect for a growing kid or an adult with a sweet tooth! I made these with the yolks that I had left from a batch of psyllium bread that I made the same day so it was a win win kind of day!
Ingredients
1 cup sweetener
1 tablespoon psyllium (ground)
1/2 cup Almond flour
2 teaspoons coconut flour
1 cup chocolate chips (enjoy life or sugar free)
A pinch of salt
1/4 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon xantham gum
1/2 scoop unflavored whey protein
3 egg yolks
1 teaspoon nut butter of choice (optional)
1/4 cup heavy whipping cream
3/4 cup boiling water
Directions
Preheat oven to 375
Mix all dry ingredients except chocolate chips
Add in egg and mix until well incorporated
Add heavy whipping cream and mix again
Add boiling water and mix until the batter becomes thick
Allow batter to sit and cool a few minutes, you want a like warm batter so your chocolate chips melt slightly when added to the mix
Add in chocolate chips and fold in gently until combined. Be careful to not over mix or you won't have that marbling effect.
Spoon mixture into a greased cupcake pan, or onto a lined cookie sheet
Bake for 20-25 minutes until the tops are slightly crisp to the touch but not hard
Enjoy!
PS - I find these taste best when fresh out of the oven
Ingredients
1 cup sweetener
1 tablespoon psyllium (ground)
1/2 cup Almond flour
2 teaspoons coconut flour
1 cup chocolate chips (enjoy life or sugar free)
A pinch of salt
1/4 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon xantham gum
1/2 scoop unflavored whey protein
3 egg yolks
1 teaspoon nut butter of choice (optional)
1/4 cup heavy whipping cream
3/4 cup boiling water
Directions
Preheat oven to 375
Mix all dry ingredients except chocolate chips
Add in egg and mix until well incorporated
Add heavy whipping cream and mix again
Add boiling water and mix until the batter becomes thick
Allow batter to sit and cool a few minutes, you want a like warm batter so your chocolate chips melt slightly when added to the mix
Add in chocolate chips and fold in gently until combined. Be careful to not over mix or you won't have that marbling effect.
Spoon mixture into a greased cupcake pan, or onto a lined cookie sheet
Bake for 20-25 minutes until the tops are slightly crisp to the touch but not hard
Enjoy!
PS - I find these taste best when fresh out of the oven