Delicious Recipes

Egg White and Yogurt Spoon Cookies

bricciola
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in

Egg white and yogurt spoon cookies are little sweets for everyone, also suitable for athletes, as they are light and mainly protein-packed.

Perfect for using leftover egg whites, they are made with few ingredients and without butter.

CONTAIN NO BUTTER

CONTAIN NO YOLKS

MADE WITH HONEY INSTEAD OF SUGAR

They are prepared in very little time and with few ingredients.

Obviously, they are not shortcrust cookies; it’s a dough that remains very light and with a non-crumbly texture.

The great thing is you don’t have to waste time with cookie cutters or anything else; they are scooped onto the baking sheet with a spoon.

If you love homemade cookies, check out these recipes right below:

  • Difficulty: Very Easy
  • Cost: Economical
  • Preparation time: 10 Minutes
  • Portions: 18 cookies
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: All Seasons

Ingredients

Let’s see the simple ingredients needed to prepare the recipe

  • 1 1/4 cups whole wheat flour
  • 3.5 oz Greek yogurt (plain)
  • 1 tbsp honey
  • 1/4 cup chocolate chips
  • 3.5 oz egg white
  • 1 tsp baking powder
  • to taste vanilla extract

Tools

No special tools are needed to prepare them

  • 1 Bowl
  • 1 Fork
  • 1 Spoon
  • 1 Baking Sheet
  • 1 Baking Mat silicone or parchment paper

Steps

  • Take a bowl and pour in the whole wheat flour to form a well.

    Pour the egg whites and plain Greek yogurt into the center.

    Give it a stir and add in the center the honey, baking powder, chocolate chips, and a little bit of vanilla extract.

    Mix and blend the ingredients well.

    The dough should be compact but soft.

    If it turns out too dense depending on the flour used, add a splash of water or milk.

  • Line the baking sheet with parchment paper or a silicone mat and with a spoon start scooping the dough onto it.

    To let the dough slide off the spoon, I always use a spatula.

    Bake at 356°F, fan mode, preheated oven for about 15 minutes.

    The cookies will puff up and turn beautifully golden.

  • The cookies are ready to be enjoyed.

Storing Egg White and Yogurt Spoon Cookies

After they have cooled completely, store your egg white and yogurt cookies in an airtight container or a well-sealed box.

This way, they will stay soft and fragrant for about 3–4 days at room temperature, in a cool, dry place.

Here, they don’t last more than two days, also because they are perfect for any snack and, between breakfasts and other times of the day, they finish quickly.

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Author image

bricciola

Hello, I'm Simona, and my page is called BriCciola in cucina, because I dedicated it to my mom and dad, who have called me that since I was little. I'm not a chef, and in my life, I've always dealt with completely different things, but cooking, along with dancing, has always been one of my great passions. However, my greatest inspiration came from the dishes prepared first by my grandmother and now by my mom. Here on my cooking blog, I'll guide you from appetizers to desserts, with recipes designed for a healthy and mindful lifestyle. Balanced dishes, carefully chosen ingredients, and lots of flavors, because eating well never means giving up pleasure. I love eating, but I also like taking care of my health, my family's health, and, in a way, the health of everyone who tries my recipes. That's why daily life should be rich in flavor, but always with a focus on healthy eating. Thank you, I look forward to seeing you.

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