Amy's 30 second protein cookie

[jouette]

these are perfect & so easy - i made a "snickerdoodle" one yesterday & will try a chocolate PP one too. even tho it's a little dry, it reminded me kind of like a biscotti & was a wonderful mid-afternoon snack with coffee.

[mmorris]

Sorry pic is sooooo Big... Here is my take on the "cookie" thank for posting recipe
I used LindaSue's recipe but took below ingredients and did this:
Reserve 1/4 of cookie mixute
Take:
1/4 cups chopped pecan
1 tablespoon butter
1 tablespoon cream
1 package of Splenda
take these 4 ingredients and put in small pan and cook till it is a caramel color. Add to that 1/4 of cookie mixture and make a crumble..
Add to top of cookie

I then microwaved it according to directions. It was dry but unbelievably tasty.. Next time I am going to add and egg and bake it in a mini muffin pan..
Also this mixture makes an excellent crumble for top of a cake or fruit dish

Now I have a question... According to my protein powder I just ate 56g of protein... I have always kept my protein about 6oz with each meal.. Is this too much protein... (I should know this one but I don't)

[mmorris]

Oh and I just can't eat 1/2 of a cookie so I ate the whole thing!!

[LindaSue]

Originally Posted by mmorris

Now I have a question... According to my protein powder I just ate 56g of protein... I have always kept my protein about 6oz with each meal.. Is this too much protein... (I should know this one but I don't)

6 ounces of New York strip steak has about 32 grams of protein. 6 ounces of boneless chicken breast has 39 grams of protein. You'd have to eat 5-6 large eggs or 5 ounces of cheese to get 32-39 grams of protein.

[mmorris]

Originally Posted by LindaSue

6 ounces of New York strip steak has about 32 grams of protein. 6 ounces of boneless chicken breast has 39 grams of protein. You'd have to eat 5-6 large eggs or 5 ounces of cheese to get 32-39 grams of protein.

Thank you LindaSue.. You think I would know all of this stuff now...
I have to tell you the cookie has made me overfilled..LOL but worth it
It is a really good idea to drink lots of water with this recipe. Oh and by the way LindaSue your sight is like the bible of low-carbing, I am on it everyday. Thank YOU

[LindaSue]

Originally Posted by mmorris

Thank you LindaSue.. You think I would know all of this stuff now...
I have to tell you the cookie has made me overfilled..LOL but worth it
It is a really good idea to drink lots of water with this recipe. Oh and by the way LindaSue your sight is like the bible of low-carbing, I am on it everyday. Thank YOU

Thanks. I did have to look up those protein counts in MasterCook.

Lately I've been making a variation of Amy's recipe. I don't keep chocolate whey protein on hand so I add my own cocoa to vanilla whey. I use Truvia to sweeten mine so they don't taste bitter. Here's how I make them:



30 SECOND COCOA COOKIE
1 teaspoon butter or coconut oil
1/2 scoop vanilla whey protein powder, 1/6 cup *
1 teaspoon cocoa
2 teaspoons granular Splenda or equivalent liquid Splenda **
Water, as needed

In a small microwaveable bowl, heat the butter in the microwave about 20 seconds or until melted. Skip this step if using coconut oil. If you're using liquid Splenda, mix it into the melted butter or oil now. Stir in the whey powder and granular sweetener as well as you can. It will be very dry and crumbly. Gradually add water, about 1/8 teaspoon at a time, just until you can form the mixture into a ball that isn't too sticky to handle. Some oil might ooze out of the dough but that's fine. Keep the dough ball in the bowl, flatten it into a cookie shape and microwave on HIGH 15-30 seconds or until the dough puffs up and looks set and dry to the touch. Don't over cook it or it will come out very dry. In my microwave it takes about 15-20 seconds. Cool and eat.

Makes 1 cookie

* I used Body Fortress brand.

** I used 1 teaspoon spoonable Truvia (not the kind in packets) that I ran through my coffee grinder to make powdered "sugar". I measured it after grinding.

With granular Splenda:
Per Serving: 117 Calories; 6g Fat; 13g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

With liquid Splenda:
Per Serving: 113 Calories; 6g Fat; 13g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb

[mmorris]

There are just so many possibilities for this cookie I am drooling...

[sdfarm]

Originally Posted by Alison Jean 71

Mmmmmm I just made this:

1/2 scoop Designer Whey Vanilla
1 pump SF caramel syrup
1/2 pkt splenda
1 tsp unsalted natural PB
dash of light salt - which brings out sweetness

24 sec in my microwave at 80% power.

Now this tasted like a PB cookie to me. Loved it. This one could be dangerous.

Oh my - REAL DANGEROUS! Love this combination!

[CarolynF]

bumping for the new year.

[PaminKY]

Originally Posted by ouizoid

add a little glucomannan powder! Much less dry!

1/2 scoop cookies and cream PP
1/8 tsp glu powder
1 Tbs peanut flour
1 tsp butter
coupla TBS caramel davincis

nuke 20 seconds: yumyumyum

I was reading thru this whole thread and kept wondering if anybody had tried adding glucomannan then I found this, gonna try it tonight.

[magnamater]

Tried Ouizoid's version. The best yet!

[shunsweets]

Going to try these for a nut free, gluten free, grain free treat.
Has anyone made a minute muffin with just protein powder as the flour?

[Soobee]

Protein powder alone makes for a dry baked product. Maybe a little glucomannan might help.

[shunsweets]

Thanks Soobee. I have lots of glucomann and will add a little. Hoping protein powder is going to be an option for me. I'll have to see how it effects my blood glucose levels.

[rosethorns]

Ive always wondered about this cookie.

[Yaz]

Originally Posted by shunsweets

Going to try these for a nut free, gluten free, grain free treat.
Has anyone made a minute muffin with just protein powder as the flour?

I think if you used a combo of whey and vegetable (ie. pea, hemp, rice) protein it might work. For me Pea protein isolate makes things too moist so I think the combo with the whey might work.

[LindaSue]

Originally Posted by rosethorns

Ive always wondered about this cookie.

They're very dry but have a kind of crunch similar to a crisp cookie. They're not to die for or anything but sometimes something like this just hits the spot when you need a quick treat.

[ouizoid]

the glu powder really does help--if you look back at my PB2 version, the smallest amount of glu offsets the protein dryness.

[Tater Head]

My microwave has lots of power 1550 watts, what would you suggest I cook this cookie at time wise?

Debbie

[elainesmith]

Originally Posted by magnamater

Okay, my tweak, and sorry no picts.

Convection oven--350 degrees reg oven 375 degrees.

2 eggs
1/4 c DaVinci's (I used egg nog. . .but any flavor I think)
10 sprays CBINRButter
few squirts of my homemade sucralose with stevia mixture--to tastefew twists of grater of nutmeg (cinnamon would be good too)
2 1/2 scoops of Designer Whey protein. . .I used French Vanilla
1/4 t. baking powder

Mixed all and cooked 6 muffins in oven in a heavily Pammed silicone mini bundt pan I had that would fit in the convection toaster oven.

Cooked those 10 minutes.

Cooked 1 custard cup, Pammed, in microwave, 30 seconds, had more batter than the other 6--other six had 2 T approx in each. . .guestimate. . .

Now these were NOT with butter, because I chose that.

And they aren't bad. At all. I would take 2-3 to work for breakers, one for snack. . .and I would refrig. them when cooled but not in my lunch 'cause I use a cold pack.

Chocolate is next!

Any idea on cal? carb? I can track it later if no one has an easy program.

Janie

What's your recipe for your sweetener? I've been trying to come up with a mix myself?