Name: Oatmeal Chocolate Chip Lactation Breakfast Cookie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup rolled oats; 1 scoop vanilla protein powder; 0.5 cup non-fat Greek yogurt; 1 tbsp brewer's yeast; 1 tbsp ground flaxseed; 1 tbsp dark chocolate chips; 1 large egg white; 0.25 tsp baking powder; 0.25 tsp sea salt; 0.5 tsp vanilla extract

Oatmeal Chocolate Chip Lactation Breakfast Cookie

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Oatmeal Chocolate Chip Lactation Breakfast Cookie

A thick breakfast cookie baked until golden and chewy, featuring fiber-rich oats and brewer's yeast studded with melty dark chocolate chips.

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NUTRITION

Protein

53.4g

Fat

12.3g

Carbs

46.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup rolled oats

1 scoop vanilla protein powder

0.5 cup non-fat Greek yogurt

1 tbsp brewer's yeast

1 tbsp ground flaxseed

1 tbsp dark chocolate chips

1 large egg white

0.25 tsp baking powder

0.25 tsp sea salt

0.5 tsp vanilla extract

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PREPARATION

1
Preheat your oven to 350°F and line a small baking sheet with parchment paper to prevent sticking.
2
In a medium-sized mixing bowl, whisk together the rolled oats, vanilla protein powder, brewer's yeast, ground flaxseed, 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 and uniform dough forms.
4
Gently fold in the dark chocolate chips until they are evenly distributed throughout the cookie dough.
5
Transfer the dough to the prepared baking sheet and shape it into one large, thick disc, using damp fingers to smooth the edges.
6
Bake for 12 to 15 minutes until the edges are lightly golden and the center feels set to the touch.
7
Remove from the oven and let the cookie rest on the baking sheet for 5 minutes to firm up before serving.