NUTRITION

SERVINGS

INGREDIENTS

0.25 cup rolled oats

1.5 scoop vanilla protein powder

2 tbsp non-fat Greek yogurt

1 large egg white

1 tbsp unsweetened shredded coconut

1 tsp ground flaxseed

1 tbsp chopped walnuts

0.25 tsp ground cardamom

0.25 tsp baking powder

0.13 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 325°F and line a baking sheet with parchment paper.

• 2

  In a medium bowl, whisk together the rolled oats, protein powder, shredded coconut, ground flaxseed, cardamom, baking powder, and sea salt.

• 3

  Add the Greek yogurt and egg white to the dry ingredients, stirring until a stiff dough forms.

• 4

  Fold in the chopped walnuts until evenly distributed throughout the mixture.

• 5

  Scoop the dough into four equal portions and place them on the prepared baking sheet.

• 6

  Use the back of a spoon to flatten each mound into a thin, even disc to ensure maximum crispiness.

• 7

  Bake for 12 to 15 minutes until the edges are golden-brown and the cookies feel firm to the touch.

• 8

  Remove from the oven and let cool for 5 minutes on the pan to allow them to crisp up further before serving warm.