Name: Oat and almond butter cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup rolled oats; 1/3 cup vanilla whey protein powder; 2 tsp creamy almond butter; 1 large egg white; 0.5 oz raisins; 2 1/2 tsp sliced almonds; 1 3/4 tsp pumpkin seeds; 1/2 tsp ground cinnamon; 1/4 tsp salt; 2 tbsp water

Nutrition

Per serving

431 calories

Protein: 45g; 41% of calories
Carbs: 36g; 33% of calories
Fat: 13g; 26% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 350°F and line a baking sheet with parchment paper. In a small bowl, stir the oats, protein powder, cinnamon, and salt. Add the almond butter, egg white, raisins, and half the water. Stir until a thick, sticky dough forms that holds together when squeezed, adding the remaining water 1 teaspoon at a time if it feels too dry or crumbly.
Divide the dough into 4 portions and roll them into balls. Place them on the baking sheet about 1 inch apart and flatten them into discs. Press the sliced almonds and pumpkin seeds into the tops of the cookies. Bake for 10 to 12 minutes until the edges are set and lightly golden and the tops feel firm. Let the cookies cool on the sheet for 5 minutes to set before moving them. Done when edges are set and lightly golden.

Nutrition

Ingredients

Instructions

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