Protein cookies like these never cease to amaze me. The concept is simple: create a cookie using healthier ingredients that support fitness like using Frosted Vanilla Cake Protein rather than fat gains. However, until you bite into one of these sweet morsels to experience just how delicious it compares to traditional, sugary, low-protein cookies, it’s hard to understand how revolutionary this recipe truly is. Try it for yourself and see if you ever reach for a lesser cookie again! Enjoy!
=====>> Check out our TRULEAN Frosted Vanilla Cake Protein to make Protein Thumbprint Cookies
1 cup Butter or coconut oil
¾ cup Swerve Confectioners Style
2 teaspoons vanilla extract
1¼ cups blanched almond flour
½ teaspoon sea salt
2 scoops or packets Frosted Vanilla Cake Protein Powder
1 cup Pecans, toasted and ground
1 bag Lily’s stevia-sweetened white chocolate chips
1 tablespoon coconut oil
½ cup fresh raspberries
½ cup fresh blueberries
Preheat the oven to 325 F. Line 2 baking sheets with parchment paper.
In a large bowl with an electric mixer, beat the butter until smooth, about 1 minute. Add the confectioners Swerve until creamy, scraping down the sides as needed. Add in the vanilla extract, almond flour, sea salt and protein powder. Mix in the pecans until fully incorporated.
Chill the dough for 30 minutes.
Roll 1 Tablespoon of dough per cookie and place on the prepared baking sheet 2-inches apart. Bake for 10 - 12 minutes in the preheated oven, until golden.
Allow the cookies to cool for 5 minutes, then press each cookie into a thumbprint shape. Squeeze the sides of the cookie and press down in the middle to create a well for the berries. Place the cookies on a wire rack until fully cooled.
In a double boiler, melt the white chocolate chips with the coconut oil. Mix until smooth. Remove from heat.
Fill each cookie well with 1 teaspoon of melted white chips. Top with either 3 blueberries or 1 raspberry and then drizzle with additional melted white chocolate. Chill in the fridge until set. Enjoy!