YOUR SOLIN GENERATED RECIPE
Assorted Soft-Baked Sugar-Free Cookies
Oat and Greek yogurt dough baked into pillowy rounds, infused with warm vanilla and varied toppings for a melt-in-your-mouth, velvety experience.
INGREDIENTS
0.5 cup oat flour
1.25 cups non-fat Greek yogurt
2 large egg whites
1 tbsp coconut flour
0.5 cup monk fruit sweetener
1 tsp vanilla extract
0.5 tsp baking powder
0.25 tsp sea salt
1 tbsp sugar-free dark chocolate chips
0.5 tsp ground cinnamon
PREPARATION
Preheat your oven to 350°F and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the non-fat Greek yogurt, egg whites, vanilla extract, and monk fruit sweetener until the mixture is completely smooth.
Sift the oat flour, coconut flour, baking powder, and sea salt into the wet ingredients, stirring gently until a thick and tacky dough forms.
Divide the cookie dough evenly into three separate small bowls to prepare your assorted flavors.
In the first bowl, fold in the sugar-free dark chocolate chips; in the second bowl, stir in the ground cinnamon; leave the third bowl as plain vanilla.
Using a cookie scoop or tablespoon, drop rounded portions of the dough onto the prepared baking sheet, leaving 2 inches of space between each.
Bake for 12 to 14 minutes, or until the edges are lightly golden and the tops feel set but still soft.
Remove from the oven and let the cookies cool on the baking sheet for at least 10 minutes to allow the soft-baked texture to firm up before serving.