by Kris PitcherIt's a bit of a blustery wet Sunday. A great day for sleeping in, check that one off the list. And a great day for making soup! Except I don't use a recipe when I make soup. I'd classify myself as a "refrigerator" chef when it comes to making soup especially...use what you have. Besides, soup is soup. So let's experiment. Which brings us to cookies.
Chocolate Protein Cookies:
1/4 C Splenda
1/4 C wheat flour
3 C oats
1 C chocolate protein powder
1/2 C semi sweet chocolate chips
3 egg whites
1/4 C apple sauce (always natural - no sugar added)
1 tsp. vanilla
*mix egg whites, vanilla, add flour, oats, protein, apple sauce, stir in chocolate chips. Makes 20 cookies. Bake at 350 degrees for 10-12 minutes, remove immediately to cooling rack (or they will forever be on your cookie sheet) [170 cals/3.5 gm fat/18 gm carbs/13 gm protein]
For any non-wheat eaters, you could substitute rice flour, or even almond flour...it just changes the nutrient values. But come on it's still a cookie, you're going to have one, not the whole batch. So cozy up this Sunday where ever you are and make yourself a treat!
