Swolemate Sugar Cookies (High-Protein, Gluten-Free) Recipe
Introduction
These Swolemate Sugar Cookies are a delicious twist on a classic treat, packed with protein and naturally gluten-free. They’re perfect for those looking to enjoy a sweet snack without sacrificing nutrition. Soft, flavorful, and easy to make, these cookies are sure to become a new favorite.
Ingredients
- 50g vanilla protein powder (about 2 scoops)
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1/2 cup baking stevia (Sweetleaf brand recommended)
- 1/4 teaspoon baking powder
- Pinch of salt
- 1/3 cup unsweetened Greek yogurt
- 1 egg
- 1/2 teaspoon vanilla extract
- Whipped vanilla or cream cheese frosting (for topping)
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large bowl, combine the vanilla protein powder, coconut flour, almond flour, baking stevia, baking powder, and salt. Stir well to mix all dry ingredients evenly.
- Step 3: In a separate bowl, whisk together the egg, vanilla extract, and Greek yogurt until smooth.
- Step 4: Fold the wet mixture into the dry ingredients. Use your hands or a spatula to combine thoroughly until the dough is thick enough to hold its shape.
- Step 5: Lightly sprinkle coconut flour on your work surface. Roll out the dough gently to about 1/4 inch thickness.
- Step 6: Cut the dough into heart shapes or any preferred cookie shapes and place them on a greased cookie sheet.
- Step 7: Bake the cookies for 7 to 10 minutes, checking at 7 minutes to see if the bottoms are turning golden brown. Avoid letting the tops brown to prevent overcooking.
- Step 8: Once golden on the bottom, remove from oven and allow to cool slightly. Frost with whipped vanilla or cream cheese frosting and add sprinkles if desired.
Tips & Variations
- If you prefer a sweeter cookie, add a touch more baking stevia or drizzle with honey after baking.
- Swap almond flour for oat flour for a slightly different texture while keeping it gluten-free.
- Use a cookie cutter shape that inspires you—these cookies are great for holidays or themed parties.
- To make frosting lighter, try combining Greek yogurt with a little vanilla extract and sweetener instead of cream cheese frosting.
Storage
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to one month. When reheating, let come to room temperature or warm gently in the oven for a few minutes before frosting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different protein powder?
Yes, you can substitute with your favorite vanilla protein powder, just watch for differences in texture and sweetness that may require slight adjustments to the dough.
Are these cookies dairy-free?
Not as written, since they contain Greek yogurt and optional cream cheese frosting. For a dairy-free version, try using a dairy-free yogurt and frosting alternative.
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Swolemate Sugar Cookies (High-Protein, Gluten-Free) Recipe
- Total Time: 23 minutes
- Yield: 12 medium-sized cookies 1x
- Diet: Gluten Free
Description
These Swolemate Sugar Cookies are a high-protein, gluten-free twist on classic sugar cookies. Made with vanilla protein powder, coconut and almond flours, and naturally sweetened with baking stevia, they offer a healthier alternative without compromising on flavor or texture. Perfectly soft and slightly chewy, these cookies are topped with a creamy vanilla or cream cheese frosting for an indulgent finish.
Ingredients
Dry Ingredients
- 50g vanilla protein powder (~2 scoops)
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1/2 cup baking stevia (Sweetleaf brand recommended)
- 1/4 tsp baking powder
- Pinch of salt
Wet Ingredients
- 1/3 cup unsweetened Greek yogurt
- 1 large egg
- 1/2 tsp vanilla extract
Optional Topping
- Whipped vanilla or cream cheese frosting
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cookies.
- Mix Dry Ingredients: In a large bowl, thoroughly stir together the vanilla protein powder, coconut flour, almond flour, baking stevia, baking powder, and a pinch of salt to evenly distribute all dry components.
- Whisk Wet Ingredients: In a separate bowl, whisk the egg, vanilla extract, and unsweetened Greek yogurt until smooth and well combined.
- Combine Wet and Dry: Fold the wet ingredients into the dry ingredients gently. The dough should become thick and able to hold its shape. Use your hands or a spatula to continue folding until the mixture is fully incorporated.
- Prepare for Shaping: Sprinkle some coconut flour onto your workspace to prevent sticking, then roll out the dough to your desired thickness.
- Shape Cookies: Cut the dough into heart shapes or any other shapes you prefer, then carefully transfer them to a greased cookie sheet, spacing them slightly apart.
- Bake: Bake the cookies in the preheated oven for 7 to 10 minutes. At the 7-minute mark, check the bottom of a cookie; it should be golden brown. Avoid letting the tops brown to prevent overbaking.
- Cool and Frost: Allow cookies to cool slightly on the sheet, then frost with whipped vanilla or cream cheese frosting and add sprinkles if desired.
Notes
- Ensure the dough is thick enough to hold its shape before rolling out; add a little more coconut flour if it’s too sticky.
- Cookies bake quickly—monitor closely after 7 minutes to avoid overbaking.
- Use a greased cookie sheet or parchment paper to prevent sticking.
- Protein powder brands vary; adjust the amount slightly if needed to achieve the correct dough consistency.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt and use a compatible frosting.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: high protein sugar cookies, gluten free cookies, keto sugar cookies, healthy sugar cookies, protein powder cookies, low carb dessert, almond flour cookies, coconut flour cookies
