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Nutrition Facts (Making 8 big cookies from the recipe)
Per cookie (with Splenda) 256 calories, 5 g fat (1 g saturated), 35 g carbohydrate (5 g fiber), 5 grams sugar, 18 g protein
Per cookie (with sugar) 340 calories, 5 g fat (1 g saturated), 58 g carbohydrate (5 g fiber), 30 g sugar, 18 g protein
2 cups oats, (quick or old-fashioned)
1 cup whole wheat flour
1 cup chocolate whey protein powder
1 c Splenda granular (or sugar, if you prefer)
½ tsp salt
½ T baking soda
1 T baking powder
2 T unsweetened cocoa powder
¼ c milled flaxseed
¼ cup raisins
½ c egg substitute (such as Egg Beaters)
5 oz plain Greek Yogurt
1 T canola oil
2 T water
Preheat oven to 375. Mix dry ingredients, (oats through raisins) in a large bowl, and stir well. Add egg substitute, yogurt, oil, and water, and mix. Drop into 8 mounds onto well-sprayed cookie sheets. Makes 8 enormous (meal-size) cookies.
Bake at 375 for 8 min. Take out when the cookies are still soft. (They will continue to dry and get more solid as they cool) Let them cool for 10 minutes, then wrap each cookie in plastic wrap or a ziploc bag, and store in the refrigerator or freezer. (To reheat a frozen cookie, simply unwrap and microwave 30-45 seconds).
(Note: the cookies in the photo are much smaller than full-size, I made this batch into 16 smaller cookies, instead of 8 large ones)
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 snorkelnoodle
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