NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Rolled oats

1 scoop Vanilla protein powder

0.5 cup Non-fat Greek yogurt

1 large Egg white

0.5 cup Fresh blueberries

1 tbsp Ground flaxseed

1 tsp Vanilla extract

0.5 tsp Ground cinnamon

0.5 tsp Baking powder

0.13 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

• 2

  In a medium mixing bowl, whisk together the rolled oats, vanilla protein powder, ground flaxseed, cinnamon, baking powder, and sea salt.

• 3

  Add the non-fat Greek yogurt, egg white, and vanilla extract to the dry ingredients, stirring until a thick, uniform dough forms.

• 4

  Gently fold in the fresh blueberries by hand, taking care not to crush the berries so they remain whole.

• 5

  Divide the dough into 4 equal portions and scoop them onto the prepared baking sheet, flattening each slightly with the back of a spoon into a cookie shape.

• 6

  Bake for 12 to 15 minutes, or until the edges are lightly golden and the cookies feel firm to the touch.

• 7

  Remove from the oven and let the cookies cool on the baking sheet for at least 5 minutes to allow them to set completely before serving.