Ingredients:
1 1/4 cup oats (100 g)
1 1/2 scoop vanilla whey protein* (40 g)
6 tablespoons egg white (92 g)
4 tablespoons plain nonfat regular yogurt (54 g)
1 teaspoon vanilla extract
1/2 teaspoon butter extract
2 teaspoons baking powder
12 packets stevia
1/4 teaspoon unflavored gelatin
2 teaspoons cinnamon

Method:
Preheat oven to 350°F. Blend all ingredients except cinnamon 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 3-cup rectangular Pyrex dish and spread the dough evenly across the bottom. Dust the top with the cinnamon, completely covering the surface of the dough. Place in the freezer for 45 minutes to 1 hour. Remove the dough and cut into 24 even squares. Place the squares roughly 1/2-inch apart on a cookie sheet that has been lightly sprayed with cooking oil. Let the dough come to room temperature while sitting on the cookie sheet. Bake 8-10 minutes and remove immediately to a wire cooling rack.

Nutrition Facts (per cookie, 24 cookies):
25 Calories
Fat: 0 g
Carbs: 4 g
Protein: 2 g

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

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