Sugar cookies should probably call for sugar. Surprisingly, though, you can get away without it…well, almost. In this chewy, sprinkles-on-top cookie recipe, xylitol subs in for the original sweet stuff. Xylitol comes from the fibrous parts of plants and is absorbed slowly in the body, providing 40% fewer calories than cane sugar. There’s still some “real” sugar in the multi-colored confetti on top. But, honestly, it wouldn’t be a treat without them.
Vanilla Cake Batter Sugar Cookies
Makes 16 cookies
Macros per cookie: 60 calories | 5.3 g protein | 6.2 g carbs | 2.2 g fat | 1 g sugar | 0.5 g fiber
Ingredients
¼ cup cashew butter
½ cup plain Greek yogurt
2 egg whites
1 tsp. butter extract
½ tsp. vanilla extract
2 scoops vanilla whey protein powder
1/3 cup oat flour
¼ cup xylitol
1 tsp. baking powder
Pinch of salt
Optional but strongly recommended: Sprinkles!
Directions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large bowl, whisk together cashew butter, yogurt, egg whites and extracts.
- Add protein powder, oat flour, xylitol, baking powder and salt, stirring until mixture is well combined.
- Spoon about 1 tablespoon cookie dough onto sheet pan, making about 16 cookies. Top with sprinkles, if desired.
- Bake 8-10 minutes. Let cool before eating.
Recipe originally published on proteintreatsbynicolette.com.