YOUR SOLIN GENERATED RECIPE
High-Protein Almond Flour Breakfast Cookie
Baked almond flour cookie infused with vanilla and melty dark chocolate chips for a hearty, protein-packed meal that feels like a treat.
INGREDIENTS
0.5 cup Liquid egg whites
0.25 cup Non-fat Greek yogurt
1 scoop Vanilla protein powder
3 tbsp Almond flour
1.5 tbsp Dark chocolate chips
1 tsp Coconut oil
0.5 tsp Vanilla extract
0.5 tsp Baking powder
1 pinch Sea salt
1 tbsp Monk fruit sweetener
PREPARATION
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the liquid egg whites, non-fat Greek yogurt, melted coconut oil, and vanilla extract until the mixture is smooth.
Add the vanilla protein powder, almond flour, monk fruit sweetener, baking powder, and sea salt to the wet ingredients.
Stir the mixture thoroughly until a thick, uniform cookie dough forms.
Gently fold in the dark chocolate chips so they are evenly distributed.
Scoop the dough onto the prepared baking sheet and use a spatula to press it into one large, thick circular cookie shape.
Bake for 12 to 15 minutes or until the edges are golden brown and the top feels firm to the touch.
Remove from the oven and let the cookie rest on the baking sheet for at least 5 minutes to set before eating.