For the Cookies:
– 1 cup almond flour
– 1/2 cup oat flour
– 1/4 cup vanilla protein powder (see suggestions below!)
– 1/2 cup sugar-free sweetener (I use NuNaturals! Code HEALTHYHELPER saves $$)
– 1/4 teaspoon salt
– 1/2 teaspoon baking soda
– 1/4 cup unsalted butter, softened
– 1/4 cup Greek yogurt
– 1 large egg
– 1 teaspoon vanilla extract
For the Pink Frosting:
– 1/4 cup cream cheese, softened
– 1/4 cup Greek yogurt
– 2 tablespoons sugar-free sweetener
– 1/2 teaspoon vanilla extract
– A few drops of pink food coloring
Making the Cookies:
1. Preheat Your Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, oat flour, protein powder, sugar-free sweetener, baking soda, and salt.
3. Cream the Butter: In a large bowl, beat the softened butter until creamy. Add the Greek yogurt and beat until smooth. Mix in the egg and vanilla extract until well combined.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Shape the Cookies: Scoop out tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheet. Flatten each ball slightly with the palm of your hand or the bottom of a glass.
6. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Making the Pink Frosting:
1. Prepare the Frosting: In a small bowl, beat the cream cheese until smooth. Add the Greek yogurt, sugar-free sweetener, and vanilla extract, and continue to beat until well combined.
2. Add Color: Mix in a few drops of pink food coloring until you achieve your desired shade of pink.
3. Frost the Cookies: Once the cookies are completely cooled, spread a generous amount of frosting on each cookie.