Made with almond flour, monk fruit sugar, coconut oil and a hearty scoop of No Yolking™ 100 % Egg White Protein Powder, you can rest assured that these little bites are a healthy option on the holiday cookie tray. Not only are they dairy-free, gluten-free and sugar-free, they’re just a really delicious cookie!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Makes: 12 cookies
INGREDIENTS
4 teabags earl grey tea
1/2 cup (125 mL) coconut oil
1/2 cup (125 mL) monk fruit sugar
1/2 tsp (2 mL) salt
1/2 cup (125 mL) No Yolking™ 100 % Egg White Protein Powder
1 tsp (5 mL) vanilla extract
1 1/2 cups (375 mL) almond flour
INSTURCTIONS
- Preheat oven to 325°F (160°C). Remove tea from teabags (about 2 tbsp/30 mL).
- In large bowl, beat together coconut oil, monk fruit sugar, tea and salt until smooth and well combined. Beat in protein powder and vanilla until blended. Stir in almond flour, in three separate additions, until combined.
- Scoop cookie dough into 2 tbsp (30 mL) balls. Place on onto parchment-lined baking sheet, spacing at least 2-inch (5 cm) apart. Flatten tops with a fork.
- Bake for 10 to 12 minutes or until lightly golden around the edges and tops are set. Cool completely on baking sheet.
Tip: Substitute earl grey tea with Chai tea, ginger, or lemon flavoured teas. Serve with our Classic Protein Latte.
