NUTRITION

SERVINGS

INGREDIENTS

1.5 scoop vanilla protein powder

0.25 cup liquid egg whites

2 tbsp almond flour

1 tbsp nonfat Greek yogurt

1 tbsp chopped pecans

1 tbsp dark chocolate chips

1 tsp coconut oil

0.25 tsp baking powder

0.25 tsp vanilla extract

0.13 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and line a small baking sheet with parchment paper.

• 2

  In a small skillet over medium heat, toast the chopped pecans with the coconut oil and a pinch of sea salt for 2-3 minutes until golden and fragrant.

• 3

  In a medium mixing bowl, whisk together the vanilla protein powder, almond flour, baking powder, and the remaining sea salt.

• 4

  Add the liquid egg whites, nonfat Greek yogurt, and vanilla extract to the dry ingredients, stirring until a thick, uniform dough forms.

• 5

  Gently fold the toasted pecans and dark chocolate chips into the cookie dough.

• 6

  Divide the dough into three equal portions and place them on the prepared baking sheet, flattening them slightly into cookie shapes.

• 7

  Bake for 8 to 10 minutes until the edges are firm and lightly golden, while the centers remain soft.

• 8

  Remove from the oven and allow the cookies to cool on the pan for at least 5 minutes to set before serving.