Lemon Chia Seed Protein Cookies
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3/4 tsp baking powder
- 1/2 tsp xanthan gum
- 1 large egg room temperature
- 1/4 c (28g) coconut flour (measured correctly)
- 2 scoops (84g) vanilla protein powder (i used this brand)
- 1 tbsp (15g) chia seeds
- 1 tbsp (3g) lemon zest (about 1 medium)
- 1 1/2 tbsp (21g) coconut oil or unsalted butter melted and cooled slightly
- 3 tbsp (45ml) freshly squeezed lemon juice (about 1 mediu
- 1/4 c (60ml) agave
- 2 tbsp swerve
- 2 tbsp truvia
- Carbohydrate 0.321748055059525 g
- Cholesterol 17.8291666662524 mg
- Fat 0.459338611019982 g
- Fiber 0.000368055555555556 g
- Protein 0.693476666323898 g
- Saturated Fat 0.157144444387696 g
- Serving Size 1 1 cookie (10g)
- Sodium 11.2248194335711 mg
- Sugar 0.321379999503969 g
- Trans Fat 0.0718831527731177 g
- Calories 9 calories
In a small bowl, whisk together the coconut flour, protein powder, baking powder, xanthan gum, salt, chia seeds, and zest. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the lemon juice and agave. Mix in the Swerve and Truvia until completely dissolved. Stir in the coconut flour mixture until completely incorporated. Let the cookie dough rest for at least 10 minutes.While the cookie dough rests, preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.Drop the cookie dough into 12 rounded scoops onto the prepared baking sheet, and flatten to the desired thickness and width. (Between ¼â€ to ½â€ is best.) Bake at 325°F for 11-13 minutes. Cool the cookies on the baking sheet for at least 10 minutes before turning out onto a wire rack.
