Teaching you the whey to bake.

Snickerdoodle Cookie Edible Protein Bowls

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Shown with @benandjerrys Peanut Butter Half Baked.

Per Bowl: 188 Calories
17g protein, 18.5g carbs (2g sugar), 5g fat* @iifym
Made with @pescience Select Snickerdoodle protein, which you can grab 30% off at pescience.com with the code “driven”
*I used butter in this that can be omitted for more greek yogurt if you prefer, but this is a Snickerdoodle, treat yourself to legit one 😉

Ingredients:
🔹3 scoops Snickerdoodle protein
🔹1.5 cups flour
🔹3 tbsp butter, softened*
🔹1/4 cup egg-whites
🔹1 2/3 cups 0% greek yogurt
🔹2/3 teaspoon baking powder
🔹1 cup splenda
🔹1 tbsp syrup (I used calorie free)
🔹1 tsp vanilla extract

Seperate:
🔹3 tbsp splenda
🔹1 tbsp cinnamon

Directions:
🔹This recipe will require a pan designed to cook bowls, or anything of appropriate size that can be inverted and is oven safe (ramekins on a cookie sheet for instance)
🔹Preheat oven to 375
🔹In a large bowl beat the butter with the splenda until smooth
🔹add in the egg-whites and all wet ingredients, (not yogurt) mix well
🔹In a medium bowl whisk together flour , protien, and other powders
🔹add the dry mixture to the wet, 1/2 a cup at a time and mix well, chill this bowl in a fridge 15 minutes
🔹Spray pan with non-stick spray, get out your dough mixture
🔹In a small bowl mix your aside ingredients for the coating
🔹wet your hands and grab large pieces of dough, roll into balls in your hands , roll in the coating bowl, and place them (and flatten over your form) on the pan as directed
🔹Bake at 375 for about 12 minutes (this time really varies with the pan, but it is very doughy to start, and becomes springy and form once cooked, it will not brown much at this temp)
🔹Devour.

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