- Yield:6 serving
- Difficulty: Moderate
- Time: 1 1/2 hours
Another plus is that they don’t need to be made with exorbitant amounts of fat and butter. I am not against butter (especially organic grass-fed butter), but large amounts of it do add calories to a recipe very quickly. It does utilize the fat in peanut butter, but you don’t need a ton of it.
This recipe is very easy, but it does take some time because the cookies need to be allowed to dehydrate for an hour after they are finished cooking, so it can be time-consuming (but worth it!). You can keep them refrigerated for a few days, and throw a couple in your lunch box as the perfect snack to help get you through the day!
- 1 scoop vanilla EFX Sports Pure Whey
- ½ cup quick oats or Gluten Free quick oats
- 1 cup of water
- 1/8th cup erythritol
- ¼ cup plain nonfat Greek yogurt
- 1 cage free egg
- 1 pinch salt
- ¼ cup natural peanut butter (the kind without the sugar)
- ½ tsp. baking powder Parchment paper
- ½ scoop vanilla EFX Sports Pure Whey
- 2 tbsp. non-GMO cornstarch
- 2 Tbsp. unsweetened vanilla almond milk
- 2 stevia packets or 2 tsp. erythritol
Preheat the oven to 350 degrees F. Combine the oats and water in a large bowl. Microwave for 1 minute and 30 seconds. Stir in the whey, peanut butter, erythritol, yogurt, salt, egg, and protein. Mix it well. Put some parchment paper on a large cookie sheet and spoon out 12 circles of the mixture onto the parchment paper and bake for 20 minutes. Turn the oven off and leave them in there to dehydrate for an hour. Make the icing by combining the ingredients and whip them with a fork until smooth, then drizzle or spread it on the cookies. Refrigerate and use when ready—if you can keep your hands off them!
Calories – 152
Fat – 7 g
Carbs – 11 g
Protein – 11 g
Fiber: 1.3 g