Lemon Protein Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: COOKIES
1/2 c. Butter (at room temperature)
1/2 c. Maple Syrup//Honey
1 Egg (at room temperature)
1/2 c. Arrowroot Flour
1/2 c. Protein Powder
1/4 c. Shredded Zucchini/Yellow Squash
1 tbsp. Lemon Juice
1 tsp. Lemon Zest
1 tsp. Vanilla Extract
1/2 tsp. Baking Soda
1/4 tsp. Chia Seeds
1/4 tsp. Lemon Extract (optional)
1/4 tsp. Cream of Tartar (optional/makes cookies fluffier)
1/4 tsp. Salt
ICING
1/2 c. Powdered Sugar
1 tbsp. Butter, Melted
1 tbsp. Lemon Juice
Lemon Extract, Few Drops
Sea Salt, Dash
Honey (optional, to taste)
Milk or Water to desired consistency
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Directions: |
Directions:1. Preheat oven to 350º F and line a cookie sheet with parchment paper.
2. In a small bowl, mix together all dry ingredients until combined.
3. Grate zucchini or squash and set aside, no need to squeeze out extra liquid.
4. Cream together the butter and maple syrup/honey by hand or with an electric mixer.
5. Add in the egg and extracts and mix until well incorporated.
6. Add the dry ingredient mix to the wet ingredients and mix until well combined.
7. Fold in the zucchini/squash, lemon juice, and lemon zest.
8. Place cookies on prepared sheet and bake for 12-14 minutes or until tops are firm and edges start to brown. Take out and allow to cool for 5 minutes before moving to a wire rack to cool completely.
9. Make icing while cookies cool by mixing the powdered sugar and lemon juice with the butter. Add in the milk/water until desired consistency is made.
10. Top the cookies with the icing and store in the fridge until ready to serve. |
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Number Of
Servings: |
Number Of
Servings:16 Cookies |
Preparation
Time: |
Preparation
Time:25 Minutes |
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