Spiced Lemon Protein Cookies

High protein, grain free lemon protein cookies with a twist of added spices.

No need to save these chewy, lemon protein cookies for after your meal. They’re so packed full of nutrients they CAN be your meal! Cookies for breakfast, anyone?

Sometimes accidents lead to great things. Did you know post-it notes and chocolate chip cookies were created by accident?

The inventor of post-it notes was trying to create an incredibly sticky glue, when instead a re-stickable glue was made.

The plan behind chocolate chip cookies was for the chocolate chips to melt during baking, creating a completely chocolate cookie. But I think we all know how that turns out.

Well, these Spiced Lemon Cookies fall into the same category. I was planning on baking something lemon-y and something else pumpkin-y. But, apparently my brain couldn’t keep straight which recipe I was trying to make and I accidently switched between the two in the middle of creating this recipe. So, that’s how these lemon cookies ended up with traditionally pumpkin spices. To my surprise, I think it makes them better! There is a hint of spice, but still distinctly lemon.

Besides great taste, these cookies have a great nutritional profile providing you with protein, fiber, omega-3s, and calcium. Good enough to eat for breakfast! Or lunch, or dinner, or a snack…let’s not limit ourselves here!


Yields 6 cookies

Spiced Lemon Protein Cookies

High Protein; Low Fat; Gluten Free

15 minPrep Time

9 minCook Time

24 minTotal Time

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Ingredients

    Cookies:
  • 25 grams (1/3 cup + 1 Tbsp) vanilla whey protein powder
  • 25 grams (1/3 cup + 1/8 cup) vanilla soy protein powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cornstarch
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/8 tsp salt
  • 1 Tbsp flaxseed meal
  • 1 Tbsp powdered sugar of choice
  • 1 Tbsp + 1 tsp granulated sugar of choice
  • 1/2 cup plain Greek yogurt
  • 1 1/2 Tbsp liquid egg whites
  • 1 tsp milk of choice (i.e. cow's, almond, soy, etc.)
  • 1 tsp lemon juice
  • 1/4 - 1/2 tsp fresh grated lemon rind
  • Icing:
  • 1 Tbsp milk of choice (i.e. cow's, almond, soy, etc.)
  • 1 Tbsp powdered sugar of choice
  • 1/2 tsp lemon juice
  • 1/2 tsp fresh grated lemon rind

Instructions

  1. Mix together protein powders, baking soda, baking powder, cornstarch, spices, salt, flaxseed, and sugars.
  2. Add in yogurt, egg whites, milk, juice and rind.
  3. Refrigerate for dough overnight.
  4. Preheat oven to 325 degrees when ready to bak.
  5. Place spoonfuls of cookie dough on greased or parchment paper lined cookie tray. Dough should be placed on tray in a tall "glob" rather than spread out or flattened. It will spread during cooking, and this will allow the cookies to be chewy rather to hard and crisp.
  6. Bake for 9 minutes.
  7. Remove cookies from tray and allow to cool completely.
  8. While cokies are baking, mix all icing igredients togheter.
  9. Drizzle icing over cooled cookies.
  10. Enjoy!
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