#TasteBudTuesday

Lemon Poppy Seed Protein Cookies
¼ c coconut flour
2 scoops Silver Star Nutrition WPI Vanilla Protein
¾ tsp baking powder
¼ tsp salt
1 tbsp poppy seeds
1 tbsp lemon zest
1 ½ tbsp coconut oil or unsalted butter, melted and cooled slightly
1 large egg white, room temperature
1 tsp vanilla extract
3 tbsp freshly squeezed lemon juice (about 1 medium lemon)
¼ c agave
¼ c honey

In a small bowl, whisk together the coconut flour, Silver Star Nutrition Vanilla WPI, baking powder, xanthan gum, salt, poppy seeds, and zest. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the lemon juice and agave. Mix in the Swerve and Truvia until completely dissolved. Stir in the coconut flour mixture until completely incorporated. Let the cookie dough rest for at least 10 minutes.

While the cookie dough rests, preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.

Drop the cookie dough into 12 rounded scoops onto the prepared baking sheet, and flatten to the desired thickness and width. (Between ¼” to ½” is best.) Bake at 325°F for 11-13 minutes. Cool the cookies on the baking sheet for at least 10 minutes before turning out onto a wire rack.

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