Sugarless Sugar Cookies with Whipped Protein Frosting
December 17, 2018
Sugar cookies are a holiday staple and a tradition I can’t live without. Sitting down to frost delicious, sugar filled cookies while listening to holiday music is just what I need to get us into the holiday spirit. What I don’t need is all the extra sugar when trying to stay healthy over the holidays. If you are like me and don’t want to allow your health and fitness goals to stop you from enjoying your holiday to the absolute fullest, my sugarless sugar cookies with Vanilla Afterburn whipped frosting your solution!
They are gluten-free, grain-free, processed sugar free, and easily made vegan by swapping out the egg for a flax egg. Plus, they are filled with extremely healthy fats that stabilize your blood sugar and hunger hormones, preventing you from feeling the need to overindulge. The Vanilla Afterburn whipped frosting is not only protein-packed, but also is gluten-free, vegan and contains zero processed sugar.
Bake a batch of these and get your sugar cookie fix this holiday season, without working against your goals!
- – 2½ cups almond flour
- – ¼ cup honey
- – 1 egg
- – 2 teaspoons coconut oil
- – ½ teaspoons vanilla extract
- – ½ teaspoon baking soda
- – ¼ teaspoon sea salt
- – 3 scoops Vanilla Afterburn
- – ¼ cup honey
- – 3 tbsp. melted coconut oil
- – 1 cup unsweetened nut milk
Preheat oven to 350 degrees. Combine all ingredients in a food processor, or with a hand mixer, and mix until a smooth ball of dough forms, about 30 seconds. Using a spoon or your hands, form small balls and place on a cookie sheet lined with parchment paper. Bake cookies for 8 to 10 minutes.
While cookies are baking, add Vanilla Afterburn, honey and melted coconut oil into a mixing bowl. Add in half the nut milk and beat with a hand mixer. Slowly add in more nut milk until a frosting-like consistency is reached. Continue to beat for 5 minutes or until all lumps are removed and a whipped frosting texture is formed. Spread on your cookies and enjoy!