1 1/4 cup oats (100 g)
1 scoop vanilla whey protein* (30 g)
1 large egg
1 tablespoon light butter substitute (14 g)
1 teaspoon vanilla extract
1 teaspoon baking powder
1 cup stevia baking blend
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
2 tablespoons water

Preheat oven to 350°F. Blend all ingredients until oats are fully chopped, ingredients are completely mixed, and a thick dough forms. It may be necessary to scrape the sides of the blender several times. However, do not add any extra water. Remove the dough to a greased glass bowl and refrigerate for 1 hour. Remove the dough and roll it out to slightly under 1/4-inch thickness on a greased surface. If necessary, lightly spray the top surface of the dough with cooking spray to prevent it from sticking to the rolling pin. Use a cookie cutter to cut the dough into desired shapes and place roughly 1/2-inch apart on a cookie sheet that has been lined with wax paper and lightly sprayed with cooking oil. Bake 3-5 minutes and remove immediately to a wire cooling rack.

Nutrition Facts (per cookie, 30 cookies):
20 Calories
Fat: 1 g
Carbs: 9 g
Protein: 1 g

* Using different powders may change the taste, consistency, and nutritional value of the cookies.