Happy March, my friends!!!! I’m going to keep this post short but sweet… or maybe tart? (HA! I went there…)
These Lemon Drop Cookies are going to ROCK YOUR WORLD.
They’re low in sugar, fat and carbs.
They’re gluten-free, dairy-free and refined sugar-free friendly!
They’re minimal in ingredients and in TIME <– we’re all about efficiency over here, you know?
All that is grand but my absolute favorite part is that they’re high in protein – each cookie is about 5 grams of the good stuff!!
That means you’ll be satisfied not only from how delicious AF they are, but from giving your body some added nutrition too.
You all know that my favorite source of vegan protein is from Nuzest because of their quality ingredients. I knew I wanted the base of these lemon bites of bliss to include their Smooth Vanilla protein. I thought it would add a touch of sweetness without being overpowering – it was a good move.
THE RIGHT MOVE.
If you’ve never tried Nuzest, you’re in luck because I have a discount LINK for you. This link is special for all my lovely friends that will get you a really amazing discount. If you’re not ready to commit, I totally understand. They have sample packs that my link will get you a discount on as well!
Not into protein powders? NO PROBLEM. You’ll have to do some testing but you can replace the protein powder with more protein… I just can’t tell you how much.
I’m a die hard Nuzest lover mmk?
You will be too after this recipe…. make sure to tag me after you make it so that I can show you my love!
IF YOU DECIDE TO MAKE THIS OR ONE OF MY MANY OTHER RECIPES, PLEASE DO SHARE YOUR CREATION ON INSTAGRAM BY TAGGING #thekellykathleen @thekellykathleen . YOUR SUPPORT MEANS THE WORLD TO ME AND I’D LOVE TO SHOW YOU MINE!
Lemon Drop Cookies
These gluten-free high protein cookies are just what your sweet tooth needs!
- 1 whole egg
- 1/2 cup vegan butter
- 1 tsp vanilla
- 1/4 cup brown sugar swap with monk fruit for sugar-free
- 1/4 cup granulated sugar I used lakanto monk fruit
- 1/2 cup (50g) Nuzest Smooth Vanilla protein *look above for discount code!
- 3/4 cup cassava flour
- 1/2 tsp baking soda
- 1/2 tsp lemon zest
- 1/4 tsp salt
Lemon Sugar Glaze
- 1/2 cup powdered sugar
- 1/2 tbsp cashew milk
- 1/2 tsp lemon juice
- 1/2-1 tsp lemon zest
Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the egg, vegan butter, vanilla cashew milk and both sugars.
Add in the remainder of the cookie ingredients and whisk until just combined.
Drop spoonfuls onto your baking sheet (you could get 10-12) and bake the cookies for 13-14 minutes.
While the cookies are cooling, make the glaze by whisking all the ingredients together. Make sure the cookies are completely cooled before spooning the glaze over-top.
These cookies taste best when chilled!! Keep them in the fridge and enjoy them within 5 days.