NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1.5 scoop vanilla protein powder

0.25 cup egg whites

2 tbsp unsweetened shredded coconut

1 tsp coconut oil

0.25 tsp vanilla extract

0.25 tsp ground cinnamon

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Place the shredded coconut in a small skillet over medium heat, stirring constantly until it becomes fragrant and golden brown.

• 3

  In a medium bowl, whisk together the rolled oats, vanilla protein powder, toasted coconut, cinnamon, and sea salt.

• 4

  Add the egg whites, melted coconut oil, and vanilla extract to the dry mixture, stirring until a thick dough forms.

• 5

  Divide the dough into four equal portions and roll them into balls, then flatten them into cookie shapes on the prepared baking sheet.

• 6

  Bake for 10 to 12 minutes until the edges are firm and the centers are set.

• 7

  Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to finish crisping up.