Ingredients
Units
Scale
- 1 cup protein powder (I used 3/4 pea protein powder with 1/4 cup collagen protein powder)
- 1/4 cup tahini
- 1/4 cup sugar-free syrup (use Tapioca Fiber syrup, Maple syrup or Honey)
Instructions
- In a medium-size microwaveable bowl, add the tahini and sugar-free syrup. Melt on high in the microwave for 30 seconds. Stir until nice and smooth.
- Stir in the protein powder (and collagen if using). If mixture is too dry, add additional syrup, water or milk. If mixture seems to moist, add additional pea protein (not collagen powder as it will not help with the consistency).
- Divide the mixture evenly into 12 and form into cookie dough balls. Press down with a cookie stamp or the bottom of a cup, to form a round cookie shape.
- Place the cookies in the fridge or freezer to harden. Remove cookies once firm.
Notes
- taste the cookie dough before shaping and add additional granular sweetener or salt to suit your taste.
- net carbs is total carbs (8 grams) minus fiber carbs (6 grams) for a total of 2 grams of net carbs per cookie
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack, Breakfast
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 66
- Sugar: 0.2
- Fat: 4
- Carbohydrates: 8
- Fiber: 6
- Protein: 5
