NUTRITION

SERVINGS

INGREDIENTS

2 tbsp Oat flour

10 g Vanilla protein powder

1 large Egg white

0.5 tsp Coconut oil

1 tsp Mini chocolate chips

2 tbsp Nonfat Greek yogurt

0.25 tsp Vanilla extract

0.13 tsp Baking powder

1 tsp Monk fruit sweetener

0.06 tsp Sea salt

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, monk fruit sweetener, and sea salt.

• 3

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

• 4

  Gently fold the mini chocolate chips into the dough until they are evenly distributed.

• 5

  Divide the dough into two equal portions, roll them into balls, and press them down onto the prepared baking sheet to form two round cookies.

• 6

  Bake for 8 to 10 minutes until the edges are just starting to turn golden, then remove and allow them to cool completely on a wire rack.

• 7

  Once the cookies are cool, spread the Greek yogurt onto the flat side of one cookie and press the second cookie on top to form a sandwich.

• 8

  Place the sandwich in the freezer for 15 to 20 minutes to allow the yogurt filling to set into a firm, ice-cream-like consistency before serving.