This week enjoy some high-protein M&M Christmas cookies. A great way to enjoy your Christmas cookies in a healthy and tasty way!
Prep Time: 10 min Additional: 1hr 37 mins Total: 1hr 47 mins Servings = 4 Large Cookies
Calories: 130 kcal Protein: 8 g Carbohydrates: 11 g Fat: 6.5 g
Ingredients/ Equipment:
- 31g Vanilla Whey/Casein Blend Protein
- 28g Oat Flour
- 10g Almond Flour
- 1/2 tsp Baking Soda
- 30g Brown Sugar Substitute
- 28g (2 Tbsp) Light Butter- I use Country Crock Original Spread
- 1 tsp Vanilla Extract
- 20g (1 Tbsp) Canned Pumpkin
- Pinch of Salt
- 14g M&M’s
Directions:
- In a large bowl, mix together the butter, canned pumpkin, vanilla extract, and brown sugar. Add all of the dry ingredients except for the protein powder and mix it all together until you have a thick paste.
- Add your protein powder and mix until you have a thick cookie dough (note that if you substitute a different type of protein powder, this may not turn out as good- see notes below).
- Fold in half of the M&M’s, leaving more to add later, and refrigerate the dough for one hour.
- After one hour, preheat the oven to 325 degrees F.
- Break your cookie dough up into 4 pieces and roll each into a ball. Take your additional M&M’s and press them into the tops of your cookies (if you’re feeling ambitious, you can roll your cookies in M&M’s for maximum deliciousness).
- Add to a parchment paper-lined cookie sheet and bake for 7 minutes.
- The cookies will seem cakey and undercooked when you remove them from the oven, but allow them to cool for about 30 minutes. After 30 minutes, the cookies will have set and be ready to eat.
You can find the full recipe at cheatdaydesign here!
