Protein cookies / 6 kcals per cookie

Ingredients:
3 egg whites
1/2 teaspoon vanilla extact
1/2 teaspoon cream of tarter
1/2 cup Splenda

1. Put egg whites and cream of tarter in large bowl and mix until foamy.
2. Add vanilla and Splenda and beat for 1 minute
3. Once fluffy beat on high until the mixture folds into goop.
4. Spoon onto PAM sprayed baking sheet(leave room between as these will expand when cooking.
4. Bake at 300* until brown and crispy = about 15 min..

Makes 18 cookies
Calories : *105 calories for the entire batch
* * * * * * *( its less than 6 calories per cookie)


Found this on another board, I have a question though, what is cream of tarter?

Thats what I was wondering when reading that too. Whatever it is it sounds kind of gross.

did a little google search: http://www.ochef.com/933.htm

Somewhere on that it says you can substitute with white vinegar

and this tastes good? like whats the main thing that makes it tastes good and gives texture? im gonna try it, kuz it doesnt sound bad

i made it bro, it sucked, i gagged

Let me just say that I tried this recipe last night and it was horrible. But since I'm on a strict cutter, and in desperate need of something resembling a cookie, I didn't give up on it. This is what I came up with and I think it's damn good given what there is to work with. Tastes like a crispy cinnamon marshmallow now.

Ingredients:

6 egg whites
1 tsp vanilla extract (I only used 1/2 tsp, trying to be as strict as possible, still good)
1/2 tsp cream of tarter
10-14 packets of splenda
Cinnamon (magic ingredient baby, trust me)

Direction are basically the same but with a couple key adjustments, outlined in bold.

1. Put egg whites and cream of tarter in large bowl and mix until foamy.
2. Add vanilla and Splenda and beat for 1 minute
3. Once fluffy beat on high until the mixture folds into goop.
4. Spoon onto PAM sprayed baking sheet(leave room between as these will expand when cooking.
5. Place in oven at 325 degrees.
6. After 5 minutes take out and sprinkle cinnamon on every individual cookie.
7. Place back in oven for another 12-15 minutes depending on size of cookie (smaller cookies= 12 min, and larger= 15 min).

The two basic problems with the original recipe was that it called for way too much splenda. Made me freakin sick. So by dropping the splenda considerably it gave it a much more of a cracker/cookie taste. Then the cinnamon brought in the flavor. Also, 15 min at 300 degrees left it too soft. But at 325 degrees for 17-20 minutes, it's crispy on the outside and still a lil soft in the middle. Cinnamon Marshmallow Cookie, enjoy.

Oh, almost forgot.
Makes 20-30 cookies depending on size.
Macros for the whole batch...

105 calories
22g protein
6g carbs

i just made these but i had one problem, i couldnt get them to get gooy/// i ate as a thin slice of bread.. haha.. it was good though

cream of tartar is an ingredient used to stabilize eggs so they dont sepperate out of your batter

i wouldn't replace cream of tartar with vinagar...it'll make it funky...trust me

Baking = my hobbie

Only problem I see with these recipes is after all is said and done you really dont have too much protein.

-Bino

So here's my version of these, sorta.

(small batch)

4 egg whites
1 tsp. vanilla extract (i use organic, tastes better)
2/3 cup splenda (more or less, depending on how sweet you want them)

Beat the egg whites and vanilla with mixer until it forms "peaks" and then gradually add the splenda about a tablespoon at a time.

Drop mixture by the tbsp onto a greased (Pam) cookie sheet (or onto parchment paper) and bake in the oven @ 325 for 20 minutes, or until the edges are lightly browned. Transfer to a wire rack for cooling! Pretty yummy! (and no "cream of tartar" ugh)

Quote:

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Only problem I see with these recipes is after all is said and done you really dont have too much protein.

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yeh. would be good if u could get mega protein cookies or something.