Cookie Profile: Serves 21
8.4 Carbs. 5.2Fat 4.7Protiein
Snow Kissed Chocolate Fudge Protein Cookies
This happy accident cookie came about while trying to create my first butter free, sugar free, crinkle cookie. The real deal breaker with these cookies was that the Pyure Stevia I used to coat the cookies with didn’t quite bake out as planned. Instead of staying thick and cracking, the sugar really just crystallized and created a crispy coating. So um, still delicious! Still worth baking, and most definitely worth eating. I thought they looked so beautiful, glistening like snow crystals, I couldn’t even be upset about the failed Crinkle Cookie attempt.
These cookies are:
Smooth in the middle
Since I could no longer present this as a Crinkle Cookie, I had to ponder and tinker with ideas for a new name. I wanted to keep the name festive and in good holiday spirit but I couldn’t think of anything that I thought was a good representation of the cookie without it sounding too generic or to comical.
While cleaning up and passing out the cookies to taste test, I turned around to see my dad rubbing the sugary top of a cookie on his lips. He then leaned in to kiss my mom, I almost started crying. I thought, what I beautiful moment. So that is how the cookies got there name, with a sugar covered kiss.
These cookies do require some man handling, but that is all part of the fun! Am I right?
3 Egg whites
275g Ghirardeli 60% cocoa dark chocolate chips
1 Cup Pryure Stevia baking blend + ¼ Cup for rolling
1 Cup Chocolate Protizyme Protein Powder
1 TBS Brown rice flour
¼ Tbs salt
1. Preheat your oven to 350 degrees
2. In a large bowl, beat your eggs, with an electric mixer, until soft peaks form.
3. Next, add your sugar into your fluffed egg whites and beat again.
4. In a microwave safe, preferably glass, bowl melt your chocolate chips in the microwave for about 2 minutes, stirring every 20 or so seconds. Continue until chocolate chips are melted and saucy.
5. Add your protein powder and salt into your wet ingredients and combine.
6. Begin to add your melted chocolate to your wet mix and stir. You may find it more useful to once again beat the ingredients together because they tend to firm up.
7. On a separate plate, pour your ¼ cup pyure stevia and set aside
8. Get your well-greased pans prepared, set aside
9. Knead the dough together one last time and begin to create small golf ball sized cookies, roll the dough in the pyure sugar (well coated) and set on your greased pan. Repeat with the rest of the dough.
10. Bakes for 8-10 minutes and enjoy!