I came up with an encore for my lemon pudding cookie recipe.
They did not disappoint.
As a matter of fact….I literally had to force myself away from them! (I can still hear them calling my name from the kitchen).
Hence my reason for doing a blog post 🙂
They taste great, and keep a great “cookie” shape to them.
I enjoyed two with a glass of cold Almond Milk, and literally felt like I was splurging big-time on milk and cookies!!
The absolute Best thing about Trim Healthy Mama is the freedom that it gives me to still eat the treats that I love.
….and lose weight while doing it 🙂
(just shy of 25 lbs so far!—go Me!!)
They really are that good.
Oh yeah….and did I mention sugar-free, gluten-free….
And guilt-free 🙂
I know you’ll like ’em!
- 1 stick butter, softened
- 1 Egg
- 1 TB coconut oil, melted
- ⅓ cup Truvia
- 1 tsp Vanilla
- 1 tsp Baking Powder
- Pinch of Sea Salt
- 4 TB Unsweetened, Vanilla Protein Powder
- ¼ cup Coconut Flour
- ¾ cup Almond Flour
- Sugar-Free Chocolate Chips (I used Lilly's brand), as desired to taste
- Mix together softened butter, coconut oil, and egg. Add Baking Powder, Salt, Vanilla, Truvia, and Protein Powder. Stir well by hand. When ingredients are well-combined, add coconut and almond flours. Stir. As the final step, add desired amount of sugar-free chocolate chips to batter. Mix until combined through. Drop by spoonful onto cookie sheet. Optional: you may choose to gently press the cookie batter down with a fork, but I like them to have the nice dome-shape to them! Bake 350 degrees for approximately 8-10 minutes. These are a really soft cookie, so let them sit on the sheet for a bit prior to transferring to a cooling rack. Enjoy!!