Spooky Protein Sugar Cookies

Spookie Protein Sugar Cookies
Serving Size 22
Marcos Cookie
Cal 109
15C 5F 4P
Macros Frosting
Cal 12
0F 2C 1P
Processed with VSCO with a6 preset

Oh you know it’s another Halloween themed recipe.  Life is so much funner in shapes, like shapes macaroni and cheese. Why did it always taste better than the regular noodles or shells? Who knows. But the fact of the matter is that Arthur shaped macaroni was hands down the best. End of discussion.

But why are we even discussing macaroni when we have these amazing cookies at hand! I came up with these little cookies for the purpose of Halloween Spirit and for my beloved Metabolic Nutrition. As you may have noticed by now, I really only use their protein to cook with. It’s my favorite, you should try it.

At first I tried to create these cookies with home made oat flour using Old Fashioned Quaker Oats and my ever so useful Bullet Blender, but I just wasn’t happy at all with the results. Normally I love cooking with pulverized oats, but this recipe was going to take some extra TLC.

So I began to do some research and found myself back at the grocery store standing in front of about 10 different flour substitutes. I thought that Brown Rice flour sounded particularly curious, so I grabbed it and here we are. I present to you an absolutely delicious sugar cookie, not to soft and not to hard. Its a great in between.

While I do prefer a softer, doughier sugar cookie myself, I had wanted a dough that I would be able to roll out and use a cookie cutter on. I find that this is a bit challenging to do with a softer dough.

I also went with protein fluff frosting because gooey seemed creepy and we are talking about Halloween Spirit here people! So the Fluff Frosting is oozy and a fluffy and a little sticky. Much like a melted marshmallow.

Processed with VSCO with a6 preset

I hope that you, as always, enjoy my creations.


In the bowl we’ve got…

Cookie Ingredients
1 Cup Brown Rice Flour
1 Cup Vanilla Cake Protizyme Protein Powder
¼ tsp Xanthum Gum
¼ tsp Baking Soda
¼ tsp Baking Powder
¾ Cup Truvia Baking Blend
1 Stick Unsalted Butter
1 Whole Egg
3 Egg whites
1 tsp Vanilla Extract

Sugar Cookies Instructions
*Set Butter and egg aside (should be room tempt)
In a medium sized bowl mix the flour, protein powder, xanthum gum, baking soda,  and baking powder
In a larger bowl cream the butter with a fork, then add the in the Truvia baking blend
Cream sugar substitute and butter together with a mixer until light, smooth and fluffy
In a separate small bowl, whisk egg until yolk is mixed well
Lightly fold the egg into your creamed butter, followed by the egg whites and vanilla.

Next, begin to pour and fold your dry ingredients into your wet mixture.
Continue to mix the dough with a spoon until incorporated, or knead the dough together by hand
Once dough is combined (Dough should feel dense and clay like) separate dough into 2 balls and form into the shape of a disks. Wrap separately in saran wrap and let sit in the refrigerator for at least 2 hours!

Pre heat the oven to 350
Set up cookie cutters, baking mat and baking trays (if you don’t have a baking mat, sprinkle some extra protein powder on counter to help with rolling out the dough)
Once the dough is cold and has slightly frozen feeling, remove from the refrigerator one dough disk at a time *the dough is easiest to roll out and shape when cold.
Roll out the dough to about ¼ inch and begin to cut with cookie cutters.

Place cookies on a well-greased pan and cook for about 8-10 minutes.
Let cookies cool for about 2 minutes before moving them to a cooling rack.

Protein Fluff Frosting
¼ Cup Truvia baking blend
1 Scoop Vanilla Cake Protizyme Protein Powder
¼ Tsp Xanthum Gum
¼ Cup Unsweetened Vanilla Almond Milk
Continue to add small amounts of water and mix well to achieve desired consistency

In a blender pulse the Truvia blend until the sugar resembles confectioners’ sugar.
Poor powdered Truvia into a medium sized bowl, add protein powder, and xanthum gum
Then begin to add the almond milk and water until the mixture is more of a frosting consitancy than marshmallow-ey, or until you have reached your desired level of fluff fluffiness.
*The frosting should be able to be picked up with a flat knife and easy to spread
Top your cookies with fluff frosting and enjoy!


xx Sasha






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