Guilt Free Protein Tarts

Those who know me know I LOVE to cook and bake! I love trying new recipes and putting a healthier spin on all-time favorites. There’s no reason to sacrifice taste and flavor for healthier dishes, in fact I’m always up for the challenge and excited to share my simple swap outs, tricks, findings and creations with all of you.

Today I made an old favorite: Protein Tart Cookies (of course I added a little extra protein to them). They are absolutely amazing and the BEST part…they are grain free, gluten free, GUILT FREE, low in sugar, and super simple to make. I have two different versions of this recipe and will share both with you. The first version is a lemon poppy seed cookie cup with raspberry jam filling, and the second version is a plain sugar cookie cup with any filling your desire (chocolate chips, strawberry jam, fresh fruit, greek yogurt, any filling!).

Lemon Poppy Seed Tart Cookie with Raspberry Jam:


Dry Ingredients:

-3 cups almond flour
-1/2 tsp pink Himalayan sea salt (or just sea salt!)
-1/2 tsp baking soda
-2 tsp cinnamon
-1/4 cup monk fruit sweetener (or erythritol)
-1 scoop plain unflavored protein powder (I like Genepro for cooking)

Wet Ingredients: (this is where you can either flavor the cookie, or do a plain sugar cookie cup. To do a plain cup, simply eliminate the last three ingredients from this list: poppy seeds, lemon extract, and lemon juice, and replace with a couple tablespoons of water).
-1 tbsp of oil (can swap oil and butter for coconut oil)
-2 tbsp of melted butter
-1 whole egg
-1 egg white
-1 tsp lemon extract
-2-3 tbsp fresh squeezed lemon juice
-2 tbsp poppy seeds (mix in with dry ingredients, listing here as to not confuse what ingredients to eliminate for plain cookies: last 3 ingredients on wet list).

Directions:

Preheat oven to 350, combine all dry ingredients in one bowl and all wet ingredients into another bowl. Combine wet ingredients into dry ingredient bowl and mix with a fork. Dough should be thick (thicker than typically cookie dough, similar consistency to a crust). Spoon approximately two table spoons of dough in your palm and roll to create a round ball shape. Place the dough inside each cupcake pressing from the center to create a hollow cup shape (cup center should be appx 1/2 inch deep to allow space for filling). Add in one table spoon of your favorite filling to the center of each cookie cup. Bake on center rack for 22-25 min (depending on your oven, or until cookie cups are golden brown). ENJOY with NO GUILT!!

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