Lemon Drop Fruity Hoop Chia Seed Cookies (Makes 12-15 cookies)
Macros per cookie: 6P/7.5C/2.5F (Macros for 15 cookies)
- 30 grams coconut flour
- 85 grams Magnum Fruity Hoops Protein
- ¾ tsp baking powder
- ½ tsp xanthan gum
- ¼ tsp salt
- 15 grams of chia seeds
- 3 grams lemon zest (about1 medium)
- 21 grams coconut oil (melted)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 3 tbsp (45mL) freshly squeezed lemon juice (about 1 medium)
- 60 grams honey
- 30 grams Swerve confectioners
- 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 honey.
- Mix in the Swerve and 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 12-15 rounded scoops (I used a small ice cream scoop) they are about 22 grams per cookie, onto the prepared baking sheet, and flatten to the desired thickness and width.
- Bake at 325°F for 9-10 minutes. Cool the cookies on the baking sheet for at least 10 minutes before turning out onto a wire rack.
