Peanut Butter Protein Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Peanut butter cookie with added protein. Bakes up with a cake-like texture. Recipe can also be used to make mini muffins - follow the same recipe, but instead of using cookie sheets, use mini muffin pans. Extend bake time to 14 minutes for mini muffins. Ingredients:
1 large egg, white, raw, fresh |
2 large egg, whole, raw, fresh |
1 tsp baking soda |
6 tbs margarine |
1/2 cup peanut butter |
1/2 tsp salt |
1 cup splenda brown sugar |
1/4 cup sugar |
1/4 cup splenda |
1 tsp vanilla extract |
0.33 cup water |
3/4 cup all purpose flour |
1 cup old fashioned oats, ground to flour (approx. .75 cup oat flour) |
1 cup designer whey, chocolate |
Directions:
1. NOTES:
2. For oat flour, grind whole oats in food processor until flour consistency.
3. Preheat oven to 350 degrees F (175 degrees C).
4. In a large bowl, cream together the butter, peanut butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and water. Combine the flour, protein powder, baking soda and salt; stir into the creamed mixture. Allow batter to rest for 5 minutes to thicken. Drop dough by heaping spoonfuls onto un-greased cookie sheets.
5. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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