Protein Lemon ‘Z’ Pixie Cookies

Yields: 12 cookies Prep time: 15 minutes Bake time: 10-12 minutes

Preheat & Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry: In a medium bowl, whisk together the almond flour, protein powder, coconut flour, baking powder, salt, and granulated sugar alternative.
Mix Wet: In a separate large bowl, whisk the eggs, melted coconut oil, lemon zest, and lemon juice until well combined.
Combine: Gradually add the dry ingredients to the wet ingredients and mix with a spatula until a smooth dough forms. (If the dough is too soft, chill it for 15-20 minutes).
Roll in Powder: Place the powdered sugar alternative in a small, shallow bowl. Scoop the dough into 1-inch balls (about 1 tbsp each) and roll each ball until it’s generously and evenly coated.
Bake: Arrange the coated balls on the prepared baking sheet, spacing them 2 inches apart. You can gently press them down to flatten them slightly for a more cookie-like shape, or leave them in ball form to create the distinct 'pixie' crinkle as seen in the top photo.
Cool: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For the "Pixie" Crinkle: The powdered sugar creates the "pixie" or "crinkle" effect as the cookie expands. Make sure to coat each ball very generously before baking.
Don't Overbake: These cookies will set up as they cool. Overbaking can make them dry, especially when working with protein powder.
Storage: Store these cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

FITNESS RECIPES