Ingredients
Scale
- 1 cup Vanilla Protein Powder (Whey-Casein blend works best)
- 1/2 cup Almond Flour
- 1 tsp Cream of Tartar
- 1/2 tsp Baking Soda
- 1/2 tsp Ground Nutmeg
- 1/4 cup Granulated Monk Fruit or Stevia sweetener
- 1 large Egg
- 1/4 cup Low-Fat Eggnog (or Almond Milk Eggnog)
- 1 tsp Vanilla Extract
- For the Coating: 2 tbsp Granulated sweetener, 1 tsp Cinnamon, 1/2 tsp Nutmeg
Instructions
- Step 1: Preheat and Prep Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking. In a small bowl, mix the coating ingredients—the cinnamon, nutmeg, and two tablespoons of sweetener—and set it aside for later.
- Step 2: Mix the Dry Ingredients In a large mixing bowl, whisk together the vanilla protein powder, almond flour, cream of tartar, baking soda, ground nutmeg, and the remaining 1/4 cup of sweetener. Ensure there are no large clumps of protein powder, as this helps create a uniform texture in the finished cookie.
- Step 3: Combine Wet and Dry Add the egg, eggnog, and vanilla extract to the dry ingredients. Use a spatula to stir the mixture until a thick, slightly tacky dough forms. If the dough feels too sticky to handle, let it sit for five minutes; the protein powder will absorb the excess moisture and make it easier to roll.
- Step 4: Roll and Coat Scoop about one tablespoon of dough at a time and roll it into a ball between your palms. Roll each ball generously in the cinnamon-nutmeg sweetener mixture until fully coated. Place the balls on the prepared baking sheet, spacing them about two inches apart.
- Step 5: Flatten and Bake Gently press down on each ball with the palm of your hand or the bottom of a glass to flatten them into a cookie shape. Bake for 8 to 10 minutes. The cookies should look slightly underdone when you pull them out; they will firm up as they cool on the pan. Transfer to a wire rack after 5 minutes.
- Cook Time: 25 minutes