By Spencer Miller, The MacroChef 

Sugar cookies are a versatile treat; you can decorate them with frosting and sprinkles or have them plain. We put a high protein twist thanks to XTEND Pro on the classic sugar cookie so you can fit them even easier into your diet.

Ingredients 

  • ¾ cup (90g) all-purpose flour 
  • 2 scoops (64g) XTEND Pro, Vanilla Ice Cream protein powder 
  • 2 tbsp (14g) coconut flour 
  • ¼ cup (50g) Swerve granular sweetener (granular sugar substitute) 
  • ¼ tsp salt 
  • ½ tsp baking powder 
  • ¼ cup (56g) light butter* 
  • 1 whole egg 
  • 1 tsp vanilla extract  

Notes 

*Light butter can be found near the butter in most grocery stores. It is about 4g fat per tbsp compared to 10-11 of regular butter. Some brand names would be “Country Crock” or “I Can’t Believe It’s Not Butter” 

**Swerve is a sugar free sweetener that tastes, measures, and bakes like sugar but without any calories. It can be found on Amazon or in the baking aisle of most grocery stores.

 

 

Instructions 

  1. Preheat the oven to 350F.  
  2. Add flour, XTEND Pro, coconut flour, Swerve sweetener, salt, and baking powder to a large bowl. Mix. Make a well in the center and add light butter and egg. Gently mix with a fork until a thick cookie dough forms.  
  3. Line a cookie sheet with parchment or spray with nonstick spray. Use a medium cookie scoop to scoop 8 cookies onto the cookie sheet. Press down slightly with a fork or your fingers to flatten to about ½ inch thick.  
  4. Bake at 350F for 8-10 minutes. They will seem underdone, but they will firm up once they cool. You don’t want to over-bake them, or they will dry out.  

Yield: 8 cookies 

Nutrition (per cookie): 100 calories, 9 protein, 10 carbs, 3 fat