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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 51.7
  • Total Fat: 2.7 g
  • Cholesterol: 5.9 mg
  • Sodium: 8.0 mg
  • Total Carbs: 4.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 3.0 g

View full nutritional breakdown of Protein Oatmeal Cookies calories by ingredient
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Protein Oatmeal Cookies

Submitted by: TINGERS

Introduction

This is a sugar-free alternative for anyone that needs to get in extra protein and hates those horrible protein bars that taste like sweet dirt. These aren't your standard, super-moist, chewy cookies, but they satisfy the need to crunch and give you a nice punch of protein.

For those of you that are great cooks, pls feel free to play with this and make suggestions.
This is a sugar-free alternative for anyone that needs to get in extra protein and hates those horrible protein bars that taste like sweet dirt. These aren't your standard, super-moist, chewy cookies, but they satisfy the need to crunch and give you a nice punch of protein.

For those of you that are great cooks, pls feel free to play with this and make suggestions.

Number of Servings: 28

Ingredients

    1/3 c butter
    1/3 c brown sugar substitute (Sugar Twin) or
    regular Splenda (not mix)
    1/4 c warm water
    1 egg white
    1 c oatmeal flour divided (*how to make)
    1/4 c Metrx vanilla protein powder
    1 c oatmeal
    1 tsp cinnamon
    1/2 tsp baking soda
    1 tsp vanilla

    *place 2c of oatmeal in a blender and run at high speed. Sift until just a little bit remains. DO NOT THROW THIS OUT. Set "bits" aside and add with oatmeal to make one cup.

Directions

Blend butter and sugar substitue until well mixed. Add water, egg white and vanilla and continue blending. In a separate bowl, mix oatmeal flour, protein powder, cinnamon and baking soda (and 1/2 tsp salt, if desired). Add oatmeal and mix. Roll mixture into a ball then divide into 4 separate pieces. Using your hands, roll a ball, approx 1"diameter in your hands and then squish flat. Place on nonstick tray and place in 350 oven for 10 minutes.



Number of Servings: 28

Recipe submitted by SparkPeople user BRITKENNELS.






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