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Flourless Peanut Butter Cookies

I was flipping through one of my holiday cookie publications recently, when I stumbled upon a recipe for Flourless Peanut Butter Cookies.  Made with no flour and only 3 simple ingredients, I was intrigued by how seemingly easy these cookies were.  Not only are these Flourless Peanut Butter Cookies easy to make, they are super tasty too.  I was pleasantly surprised at how something so simple can be so incredible!  The result is a soft and chewy cookie that is perfectly peanut buttery.  While perfect as-is, a cup of chocolate chips or chopped peanuts would be a delicious addition to this recipe.

Flourless Peanut Butter Cookies
 
Yields: 24 cookies
Ingredients
  • 1 cup natural peanut butter (chunky or creamy)
  • ¾ cup brown sugar, packed
  • 1 egg, lightly beaten
Instructions
  1. In a large bowl, beat peanut butter, sugar and egg together until blended. Put in the refrigerator for at least 30 minutes to firm up the dough.
  2. Preheat oven to 350 degrees. Line cookie sheets with parchment.
  3. Drop dough by tablespoonful onto prepared cookie sheet and flatten with the tines of a fork, creating a cross-hatch pattern. (Tip: It is helpful to spray fork with cooking spray to keep it from sticking to cookie).
  4. Bake for 8 minutes (Note: Be careful not to overbake, otherwise it will result in a crisper cookie). Let cool on cookie sheet for 10 minutes and then move to a wire rack to cool completely.

Adapted from Taste of Home: Holiday Cookies

Root Beer Float Cookies

Sometimes nothing beats a good root beer float. Or at least that’s what I thought until I tried these Root Beer Float Cookies.  While at first I was not quite sure what to expect, that first bite tasted so familiar.  Then it hit me – these cookies taste like a root beer float!

The dough is very simple to make and takes around 10 minutes. To make it easier to work with, I recommend refrigerating the dough for a couple hours (if you can wait overnight, even better).

There are flecks of root beer barrel candies studded throughout each cookie, adding some texture, color and root beer flavor. They are topped with a simple root beer drizzle and additional crushed candies, if desired.  The best part…each cookie comes in around 70 calories!

Root Beer Float Cookies
 
Yields: approximately 4 dozen cookies
Ingredients
  • ½ cup (1 stick) butter, softened
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup crushed root beer flavored hard candies (approx 8)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon allspice
  • 1 cup powdered sugar
  • 3 to 5 teaspoons root beer (or milk)
  • additional crushed root beer flavored hard candies (optional, for garnish)
Instructions
  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt cinnamon and allspice.
  2. In a separate large bowl, beat brown sugar and butter on medium speed until light and fluffy. Add eggs and vanilla, beating until combined.
  3. Using a wooden spoon, mix the flour mixture with the butter mixture until just combined. Stir in crushed candies. For best results, refrigerate dough for 1 hour to overnight.
  4. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
  5. Drop dough by rounded teaspoonfuls about 2 inches apart.
  6. Bake for 8 to 10 minutes, or until edges are slightly golden brown. Cool 5 minutes on cookie sheet and then move cookies to wire rack to cool completely (at least 20 minutes).
  7. Root Beer Glaze: Stir powdered sugar and root beer, adding the root beer by the teaspoonful, until desired consistency is achieved.
  8. Drizzle glaze over cooled cookies and sprinkle with crushed candies, as desired.
Nutrition Information
Calories: 72 Fat: 2g

Adapted from Eat Better America

Peanut Butter M&M Blondies

Many months ago, I made peanut butter cup blondies.  They were incredible, but also left me wondering about other candy possibilities.  The options seem limitless.  Since Peanut Butter M&Ms rank in my top 5 favorite candies, if not top 3 (after Nutrageous and Peanut Butter Cups, of course), Peanut Butter M&M Blondies were a logical progression.

Let’s just say the experiment was a success.  I used a generous helping of M&Ms instead of peanut butter cups.  I also used peanut butter chips to boost the peanut buttery goodness.  The result was dangerous.  Lots of tasty M&Ms in every bite, lots of good peanut butter flavor…yet they still come in around 210 calories.  Gotta love it!

Peanut Butter M&M Blondies
 
Yields: 16 bars
Ingredients
  • 1¼ cups all-purpose flour
  • ½ brown sugar, packed
  • ½ granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup butter, melted and cooled slightly
  • ⅓ cup natural peanut butter (chunky or creamy)
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup peanut butter M&M candies, divided
  • ¼ cup peanut butter chips
Instructions
  1. Preheat oven to 375 degrees. Spray a 9-inch square baking pan with cooking spray and set aside.
  2. In a large bowl, whisk flour, sugar, baking powder and salt.
  3. In a medium bowl, stir to combine butter, peanut butter, eggs and vanilla.
  4. Add peanut butter mixture to flour mixture, stirring until combined (do not over mix).
  5. Fold in ½ cup peanut butter M&Ms and peanut butter chips.
  6. Pour mixture into baking pan and spread to fill pan. Top with remaining ½ cup peanut butter M&Ms, pressing them into the batter.
  7. Bake for 19 minutes, or until set. Cool completely in pan on wire rack.

 

Chewy Sugar Cookies

Everybody needs a go-to recipe for a classic sugar cookie.  While these Chewy Sugar Cookies will never trump my grandma’s melt-in-your-mouth sugar cookies, this is the ultimate chewy sugar cookie recipe.  The texture is chewy (obviously), the flavor is unbeatable, they have that perfect crackly top, and they’re easy to make.  Can’t beat that!  The key to making these chewy is to be sure to flatten to no bigger than 2-inch diameter and not to overbake.  Otherwise you may end up with a crispier sugar cookie, which frankly is really not a bad thing.  The flavor of these cookies is so incredible, they are good chewy or crispy.

Chewy Sugar Cookies
 
Yields: 24 cookies
Ingredients
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups sugar, plus ⅓ cup for rolling
  • 2 ounces cream cheese, cut into 12 pieces (I used ⅓ less fat cream cheese)
  • 6 tablespoons unsalted butter, melted and hot
  • ⅓ cup canola oil
  • 1 large egg
  • 1 tablespoon milk (I used skim)
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Place ⅓ cup sugar in a shallow bowl and set aside (this will be used for rolling).
  2. In a medium bowl, whick the flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, add 1½ cups sugar and cream cheese. Pour butter over sugar and cream cheese and whisk to combine (some small lumps may remain). Whisk in oil until incorporated. Add egg, milk and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until dough forms.
  4. Divide dough into 24 equal pieces. Using hands, roll dough into balls. Roll balls in reserved sugar to coat and place on prepared baking sheets, 12 balls per sheet. Using bottom of drinking glass, flatten balls until 2 inches in diameter. Sprinkle tops evenly with sugar remaining in shallow dish (discard any remaining sugar).
  5. Bake 1 tray at a time until edges are set and beginning to brown, about 11 to 13 minutes. Let cookies cool on sheets for 5 minutes. Transfer cookies to wire rack and let cool completely before serving.

Source: The Best of America’s Test Kitchen: Best Recipes and Reviews 2012

Grandma’s Peanut Blossoms

Peanut Blossoms are a holiday cookie staple around our house, as well as many others.  This popular peanut butter cookie topped with a Hershey’s Kiss is not only delicious, but it is such a cute addition to the cookie plate.  There are countless versions of this type of cookie, but today I have a special treat for you.  Today I am sharing with you this recipe from my grandma!  When she was alive, one of her favorite things to do was to make dozens of types of cookies, bars, candies, cakes, etc. for the holidays.  She put such care in the execution of each recipe she made.  It was impressive, to say the least.  She was always so excited and proud to show us the vast array of goodies she made for us each year.  So as I sit here right now, sharing one of my favorite Grandma recipes,…I know she would be excited and proud to share it with you as well.

Happy Holidays!

Grandma’s Peanut Blossoms
Yields 3 dozen cookies

1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) light butter (or regular butter, per the original recipe)
1/3 cup natural peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla
granulated sugar, for rolling
36 chocolate Hershey’s Kisses candies, unwrapped

  1. In a small bowl, sift flour, baking and salt.  Set aside.
  2. In a large bowl, using a hand mixer or stand mixer, cream together butter and peanut butter until blended. 
  3. Gradually add granulated sugar and brown sugar to peanut butter mixture – cream well.  Add unbeaten egg and vanilla – beat well. 
  4. Blend in dry ingredients gradually (Note: I do this step by hand using a wooden spoon) and mix thoroughly.  Chill dough in the refrigerator for at least 2 hours (Note: I typically chill overnight).
  5. Preheat oven to 375 degrees.  Line baking sheets with parchment paper.
  6. Shape dough into balls using a rounded teaspoonful for each.  Roll balls in granulated sugar and place on baking sheet. 
  7. Bake for 8 minutes.  Remove from oven.  Top each cookie with a Hershey’s Kiss candy, pressing down firmly so cookie cracks around edge.  Return to oven and bake 2 to 5 minutes longer until golden brown.  Move cookies to wire rack to cool completely.
chocolate mint crackle cookies {Alida's Kitchen}

Chocolate Mint Crackle Cookies

How fun are crackle cookies ~  they are delicious and so festive!  The powdered sugar looks like a lovely dusting of snow on top of the cookies, putting me in a holiday frame of mind.  Considering we have no snow on the ground, a little winter reminder is very welcome.  (We live in Minnesota, it’s winter, where is our snow???)  So this year, at least for now, we all can enjoy our snow vicariously through these crackle cookies.  I could definitely get used to the powdered sugar variety of snow…especially on top of chocolate cookies.  Even better…on top of mint chocolate cookies.  These Chocolate Mint Crackle Cookies are perfectly chewy without being cakey.  They are chocolate with a hint of mint.  They are classic holidays cookies at their finest.  This winter is looking better already!

Chocolate Mint Crackle Cookies
 
Yields: 24 cookies
Ingredients
  • 2 ounces bittersweet chocolate, finely chopped
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ cup unsweetened Dutch-process cocoa powder
  • 1 cup granulated sugar
  • 2 large eggs
  • ¼ cup (1/2 stick) light butter, melted
  • ¾ teaspoon pure mint extract
  • ½ cup confectioners' sugar
Instructions
  1. Melt chocolate in a heat-proof bowl over a pot of simmering water (or using a double boiler), stirring frequently.
  2. In a small bowl, mix together flour, baking powder, and cocoa.
  3. In a medium bowl, whisk together sugar, eggs and butter. Gradually whisk in melted chocolate and mint extract, until smooth. Fold in flour mixture until combined. Refrigerate until firm, at least 3 hours to overnight.
  4. Preheat oven to 325 degrees. Roll tablespoons of dough into balls, then roll in confectioners' sugar to coat. Transfer to parchment-lined baking sheets, spacing each 1 inch apart. Bake for about 15 minutes, or until slightly firm in center.
  5. Let cool slightly on cookie sheets for 5 minutes and then transfer cookies to wire racks to cool completely.

Source: Martha Stewart Living, December, 2011

coconut chocolate bars {Alida's Kitchen}

Coconut Chocolate Bars

These bars are three layers of coconut, chocolate and brown sugar bliss!  While the layering may make them seem involved, these bars could not be any quicker or easier to make.  First you start with a brown sugar crust – bake for 10 minutes.  Then sprinkle the chocolate over the crust, put back in the oven for a minute to soften the chocolate, and spread evenly.  Last you make the coconut topping, spread over the chocolate layer, and bake again (be careful not to over bake).  The result is an elegant and delicious bar cookie that is sure to delight and impress!

Coconut Chocolate Bars
 
Yields: 36 bars
Ingredients
  • 1½ cup all-purpose flour
  • ½ cup brown sugar, packed
  • ½ cup (1 stick) light butter, cut into chunks
  • ¼ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 2 eggs
  • 1 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1½ cup sweetened flaked coconut
Instructions
  1. Preheat oven to 375 degrees. Spray a 13x9x2-inch baking pan with cooking spray. Set aside.
  2. In a large bowl, combine flour, brown sugar, butter and salt until crumbly. (While messy, I found using fingers works best). Pat into baking pan and bake for 10 minutes.
  3. Sprinkle chocolate pieces over crust and put back in oven for about 1 minute to soften chocolate. Spread chocolate evenly over crust.
  4. In a medium bowl, beat eggs until thick and lemon colored. Beat in sugar and vanilla. Combine flour, baking powder and salt and fold into sugar mixture. Fold in coconut. Spread evenly over chocolate layer. Bake 15-20 minutes (be careful not to over bake). Cool in pan and cut into 3x1-inch bars.

 

Source: back of C & H brown sugar bag

mint cookies 'n cream brownies {Alida's Kitchen}

Mint Cookies ‘n Cream Brownies

Chocolate and mint are a classic combination this time of year, and fortunately these brownies couldn’t be any easier to make.  Besides how could you not love chunks of cookies in a brownie!  The cookies I used for these brownies were Trader Joe’s Candy Cane Joe Joe’s (which are amazing, by the way).   I assume mint Oreo’s, or whatever your favorite brand, would work just great.   The cookies make these brownies so dangerously delicious, they will be a welcome addition to any holiday treat plate!

Mint Cookies ‘n Cream Brownies
 
Yields: 36 brownies
Ingredients
  • BROWNIE:
  • ½ cup light butter, softened
  • 1 cup granulated sugar
  • 4 eggs
  • 1½ cups chocolate syrup
  • 1 cup all-purpose flour
  • 12 mint cream-filled chocolate sandwich cookies, quartered
  • Cooking spray
  • MINT CREAM:
  • ½ cup light butter, softened
  • 2 cups powdered sugar
  • 2 teaspoons skim milk
  • ½ teaspoon mint extract
  • 3 mint cream-filled chocolate sandwich cookies, well-crushed
  • additional chopped cookies for topping, as desired
Instructions
  1. Preheat oven to 350 degrees. Spray 13x9-inch baking pan with cooking spray. Set aside.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate syrup until well blended.
  3. Fold in flour, mixing just until blended. Fold in chopped cookies.
  4. Pour mixture into prepared baking pan. Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on wire rack.
  5. Once cooled, frost with Mint Cream (recipe below) and cut into squares.
  6. In a medium bowl, cream butter and powdered sugar until light and fluffy. Add mint extract and then gradually add milk, beating until desired consistency is achieved. Mix in crushed cookies.
  7. Spread over cooled brownies and top with additional chopped cookies, as desired.
Adapted from Taste of Home

White Chocolate Coconut Cranberry Cookies

Well hello there. Look up, and please update your bookmarks!  That’s right.  Alida’s Kitchen has a new web address. I dropped the ‘blogspot’ from the URL, so it is now www.alidaskitchen.com. I purchased this domain many months ago and was waiting for the right time to pull the trigger. Since my physical kitchen has a new address (we moved!), it seems like a fitting time to make the switch.   I will do whatever I can to make sure this transition is seamless, and as always I welcome your comments and feedback.    

So enough about that, let’s get on with today’s recipe – White Chocolate Coconut Cranberry Cookies.

Who doesn’t love the classic pairing of white chocolate and cranberry.  The sweetness of the white chocolate against the tartness of the cranberries is just delicious.  The coconut adds a little something extra special, and the oats give the cookies a chewy texture.  All together, we have a tasty combination that is a fun and festive addition to your cookie plates this holiday season!

White Chocolate Coconut Cranberry Cookies
Yields approximately 36 cookies

2 cups all-purpose flour
1/2 teaspoon salt (optional)
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon vanilla extract
3 tablespoons skim milk
2 large eggs
1/2 pound (2 sticks) light butter, room temperature
1 cup brown sugar, packed
1/2 cup granulated sugar
3 cups old-fashioned oats
1 1/2 cups dried cranberries
1/2 cup sweetned flaked coconut
1 cup white chocolate chips

  1. In a medium bowl, whisk together the flour, salt, cinnamon, baking powder and baking soda.  Set aside
  2. In a small bowl, whisk together the vanilla, milk and eggs.  Set aside.
  3. Using a hand mixer or a stand mixer, in a separate bowl, on medium speed, beat butter and both sugar until light and fluffy.  Reduce speed to low and add in milk mixture – beat well.  Add the flour mixture and beat until just combined.
  4. Stir in the oats, cranberries, coconut and white chocolate chips. 
  5. Place dough in refrigerator until firm (at least 2 hours to overnight).
  6. Preheat oven to 350 degrees.  Line baking sheets with parchment paper, and set aside.
  7. Shape 2 tablespoons of dough into a ball and place on parchment-lined baking sheet.  Repeat with remaining dough, placing 3 inches apart.  Press with the bottom of a glass (covered with parchment or waxed paper) to flatten dough. 
  8. Bake until golden but still soft in the middle, 15-18 minutes.  Remove from oven and move to a wire rack to cool completely.  

Adapted from Martha Stewart

Peanut Butter Chocolate Chunk Cookies

I swear sometimes my best recipes are found in the most random of places. I found this recipe at the grocery store attached to a coupon for parchment paper, which I grabbed not knowing there was a recipe attached.  As luck would have it, as I was tearing off the coupon, I saw those 5 magic words…Peanut Butter Chocolate Chunk Cookies.  Um…yes please! 

Let me tell you about these cookies.  There is peanut butter.  There are chopped peanuts.  There are chocolate chunks.  There are oats.  Intrigued?  Me too!  To ease the guilt-factor and be a little more figure-friendly, I used light butter and skim milk in lieu of the full-fat counterparts.  The result is a cookie that is soft, almost cakey, filled with chunky goodness and a delicious flavor combination in every bite.    

Also a reminder that if you haven’t entered my giveaway, go here and do so!

Peanut Butter Chocolate Chunk Cookies
Yields 36 cookies

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 cup natural peanut butter (I used chunky)
1/2 cup butter, softened (I used light butter)
1 1/4 cups packed brown sugar
3 tablespoons milk (I used skim)
1 tablespoon vanilla extract
1 egg
1 bag (11.5 oz) semi-sweet chocolate chunks
1/3 cup quick cooking oats
1/3 cup chopped peanuts

  1. Combined flour and baking soda.  Set aside.
  2. In a large bowl, on medium speed, beat peanut butter, butter and brown sugar until well blended.  Beat in milk, vanilla and egg just until blended. 
  3. Add flour mixture gradually to creamed mixture, mixing by hand, or on low speed, until blended. 
  4. Stir in chocolate chunks, oats and peanuts.
  5. Chill dough for 30 minutes to overnight. 
  6. Preheat oven to 375 degrees.   Line 2  cookie sheets with parchment paper (or silpat).
  7. Drop dough by heaping tablespoonfuls on cookie sheet and flatten slightly with back of spoon. 
  8. Bake 9-11 minutes or until cookie edges are set and edges turn brown.  Move cookies to wire rack to cool. 

Adapted from Reynolds

Triple Chocolate Malted Cookies

The baby was asleep. The husband was out to dinner. What’s a girl to do? Make Triple Chocolate Malted Cookies, of course!

I haven’t made cookies in ages, and these just happen to be one of Mike’s favorites. Actually, after one bite, they quickly become everybody’s favorite. These cookies are soft, chewy, and chocolaty with a hint of malted milk flavor.

The dough is quite sticky, but becomes much more managable after chilling it in the refrigerator. It is also key to either line your cookie sheet, or spray it with cooking spray. Otherwise the cookies have a tendency to stick. 

Despite the minor challenges presesented by a sticky dough, these cookies are worth every effort. They are delicious and the perfect accompaniment to a cold glass of milk!

Triple Chocolate Malted Cookies
Yields approximately 30 cookies

1 cup brown sugar, packed
6 tablespoons chocolate malted milk powder
5 tablespoons butter, softened
3 tablespoons chocolate syrup
1 tablespoon vanilla extract
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup milk chocolate chips
1/3 cup semi-sweet chocolate chips

  1. In a large bowl, combine sugar, malted milk powder, butter, syrup, vanilla and egg; beat with a mixer at medium speed until light and fluffy.
  2. In a medium bowl, combine flour and baking soda.  Gradually add flour mixture to wet ingredients, stirring (or beating at low speed) until combined.  Stir in chocolate chips.
  3. Chill dough for 30 minutes to overnight.
  4. Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.
  5. Drop dough by heaping teaspoonfuls 2 inches apart on cookie sheet.  Bake for 10 minutes.  [Cookies will appear puffy when first taken out of the oven]  Cool on pan for 2 minutes or until firm.  Remove cookies and cool on a wire rack.

Adapted from Cooking Light

Peanut Butter Cup Blondies

A couple weeks ago, I enjoyed another Happy Magazine Day with the arrival of Cooking Light’s September, 2011 issue.  When I saw ‘Light Brownies’ featured on the cover, I was intrigued.  When I saw Peanut Butter Cup Blondies, I could not race to the store fast enough to pick up peanut butter cups!

These bars are easy to make and bake up into something amazing.  From the original recipe, I substituted half of the granulated sugar with brown sugar.  I also used skim milk, since that’s what I had on hand and generally prefer.  I used chunky peanut butter, and the little peanut chunks throughout the bars were awesome.  Last, I used milk chocolate chips instead of semisweet, but either would be great.  Dark or white chocolate chips would also be a delicious way to mix it up.

Chewy, peanut buttery, peanut butter cuppy, and oh so good, these bars are simply dreamy.  I adjusted the serving size from 20 to 16.  They are substantial enough to feel like you’re getting a big treat, yet they still come in under 200 calories per bar.  Not bad!

Peanut Butter Cup Blondies
 
Yields: 16 to 20 bars
Ingredients
  • 1¼ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ teaspoon baking powder
  • ¼ teaspoon salt (optional)
  • ⅓ cup natural peanut butter (creamy or chunky)
  • ¼ cup butter, melted and cooled slightly
  • 2 tablespoons skim milk
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • ¼ cup milk or semisweet chocolate chips
  • 4 (0.75-ounce) peanut butter cups, coarsely chopped
  • Cooking spray
Instructions
  1. Preheat oven to 375 degrees. Spray 9 x 9 inch baking pan with cooking spray. Set aside.
  2. In a large bowl, whisk to combine the flour, sugars, baking powder, and salt (if using).
  3. In a separate medium bowl, stir to combine the peanut butter, butter, milk, vanilla and eggs.
  4. Add peanut butter mixture to dry ingredients, and gently stir until combined. Fold in chocolate chips until combined (do not over mix).
  5. Pour batter in prepared baking dish. Arrange peanut butter cups over batter.
  6. Bake for 19 minutes, or until a wooden toothpick inserted in the center comes out with moist crumbs clinging. Cool in pan on a wire rack.

Nutrition Information
Calories: 192 ~ Carbs: 26g ~ Fiber: >1 ~ Fat: 8.6g ~ Protein: 3.4g

Adapted from Cooking Light