Thursday 26 April 2018

Protein snickerdoodles

  • 1C / 240ml coconut milk (50kcal) (instead of 1C butter)
  • 1/2C / 100ml maple syrup (350kcal) and 1/4C / 50ml coconut flower syrup (150kcal) (instead of 1.5C sugar)
  • 150g soy flour (40% protein, 636kcal) and 150g Vital Wheat Gluten flour (80% protein, 600kcal) (instead of 2 3/4C / 311g flour; and instead of eggs because 1T soy flour = 1 egg)
  • 1t baking powder (instead of cream of tartar)
  • 1t baking soda
  • 1t vanilla
Roll balls in a mixture of sugar (~1/4C) and cinnamon (~3T). Grease baking sheet with coconut butter. They turn out crispy on the bottom and very chewy.

Protein = 180g 
(60g from 150g soy flour + 120g from 150g wheat gluten flour)

Calories = ~1786kcal + 300 kcal from rolling the dough in sugar = 2086

Ratio kcal/protein = 10

Makes 24 cookies, therefore, per cookie = 7.5g protein, 89kcal

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