Here’s a fun twist on holiday protein cookies!
If it looks like a candy cane, tastes like a candy cane and is filled with TRULEAN protein, then it must be Candy Cane Twist Cookies!
¾ cup plus 1 Tablespoon Frosted Vanilla Cake Protein Powder
¼ cup plus 1 Tablespoon coconut flour
⅓ cup granular Swerve
¼ teaspoon sea salt
½ cup raw cashews, soaked in water for 10 minutes and drained
¼ cup almond milk
1 egg white
¼ teaspoon peppermint extract
1 tablespoon beet powder
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a mixing bowl combine the dry cookie ingredients: protein powder, coconut flour, granulated swerve, salt and baking soda. Mix to combine.
In a food processor combine the cashews and almond milk until smooth. Add the egg white and vanilla extract. Mix until smooth. Add the dry cookie ingredients and mix well. Remove half of the dough from the food processor and set aside.
Add the peppermint oil and beet powder to the food processor and pulse to combine.
Separate the white dough and the red dough into 10 pieces each. Roll into snakes and twist a red and white piece together into a candy cane shape. Repeat with the rest of the dough and place on the prepared baking sheet.
Bake in the preheated oven for 8 minutes. Cool and enjoy!