Shannon’s Chocolate Breakfast Cookie
1/3 cup oats
1 scoop vanilla protein powder
½ Tablespoon almond butter
1 tablespoon unsweetened cocoa powder
Splenda® to taste
2 tablespoons almond milk
- Throw oats, protein powder, almond butter, andcocoa powder into a bowl and mash them together.
- When the mixture is well distributed, add milk to moisten the mixture.
- Add sweetener to taste.
- Take the oat mixture and press it onto a plate with the back of a spoon. Try to compact it down and shape it into one big cookie.
- Leave the UNCOVERED cookie in the fridge for several hours, or overnight. The cold air will harden the cookie and soften the oats slightly in the protein mixture.
- In the morning—enjoy!
Nutrition: 240 calories, 8 g of fat, 15 g of protein, 5 g of fiber