Double Chocolate Protein Meringue Cookies
Makes 2 Dozen
4 egg whites
1/2 teaspoon cream of tartar
1 scoop chocolate casein protein powder
2 packets Truvia/stevia
2 tablespoons unsweetened cocoa powder
1 tablespoon flaxseed meal
1/2 cup water
Optional: chopped nuts, shredded coconut, etc.
Preheat oven to 300 degrees. In a bowl, whisk together the casein protein powder, stevia, flaxseed meal, unsweetened cocoa powder, and water. The mixture should be the consistency of pancake batter. I used casein protein powder, but you could easily use whey protein powder instead— you just may need to adjust the amount of water to achieve the desired consistency (again, similar to pancake batter) due to the different thickening agents. In a separate bowl, use an electric mixer to mix together the egg whites and cream of tartar. Beat on high speed until the egg whites begin to form stiff peaks. Gently use a spatula to fold the chocolate mixture into the egg whites, ensuring not to over-mix the batter as it will deflate the meringue base. Drop by spoonfuls onto two prepared baking sheets. Top with chopped nuts, shredded coconut, or other toppings if desired (I used chopped walnuts). Bake at 300 degrees for 30 minutes, or until the edges of the cookies become golden-brown. Store cookies in a ziploc bag securely or in a sealed container, otherwise they will get extremely stale. Recipe creates approximately 2 dozen cookies.
Nutrition information for ENTIRE BATCH (using Optimum Nutrition’s casein protein powder): 240 calories, 41 grams of protein, 14 grams of carbohydrates, 4 grams of fat.