Lemon Blueberry Muffin Protein Cookies 🍋 These cookies are dangerously good but can also be a full meal if you add a protein source such as nonfat greek yogurt, milk, or even a Level-1 protein shake to go with for over 20 grams of protein! Ingredients for cookies: •3 scoops Blueberry Muffin Level-1 •1 1/4 cup wheat or all purpose flour •2 cups Blueberries •1/4 cup milk (I use fat-free) •1 egg •170 grams light butter •1/2 cup brown sugar (I used coconut sugar) •1 tsp of baking powder •1 tsp of salt •1/2 cup Splenda •2 tbs fresh lemon juice •1 tsp lemon zest Ingredients for the Lemon Glaze: •1/5 cup brown sugar (or coconut sugar) •1 splash of milk (or half and half/heavy cream) •1/2 cup Splenda •2 tbs of fresh lemon juice Directions:
1️. Mix all the dry ingredients into a bowl till combined, then mix all the wet ingredients (except for the milk) in a separate bowl until also well combined but not over mixed. 2️. Slowly mix the dry ingredients into the wet, as well as the blueberries and milk. 3️. Once thoroughly combined (sticky mixture), cool for 45 minutes or overnight. 4️. After cooling, heat oven to 350 and lay out baking trays with parchment paper. 5️. Scoop 1.5 tablespoons of the dough on the trays and then back for 15-17 minutes. 6️. While the cookies are baking, mix the glaze together and pour over the cookies once they are cooled off. 7️. Keep in a container in room temperature for half a week or in the fridge for a full week. Makes 8 servings (3 cookies per serving) ▶️ 252 calories (11.9g protein, 7.4g fat, 37.2g carbs)
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