Version 1: Edible but not enough moisture.
Version 2: Edible but too much moisture.
Version 3: Very good but needs a slight cooking time & temperature adjustment.
Version 4: I'm a happy camper but not 100% blogworthy yet.
Version 5: Mmmm. Oh yeah. I heart these.
Anyone want to come over and eat a bunch of cookies with me?
My sister Sandra (post op RNY 4 years) and her BF David (non-op major baked goods lover) loved them and totally could not believe they had no white flour and no added sugar.
Speaking of my sis... she came over this weekend and we never picked up the camera. Sorry guys. It was a little overcast for the beach so we ended up eating outside on the patio (Stuffed Pizza Bites, Italian Bean Salad, the ultimate Fruit Salad with my Farmer's Market booty and these Protein Cookies), BSing and doing a fashion show... my sis inherited three huge bags of stuff that didn't fit me. Warning to new post-ops when you start losing weight don't buy a lot of clothing. Well at least my sister scored a new summer wardrobe and I have more room in my closet.
Shelly's Oatmeal Raisin Protein Cookies
1/4 cup Raw Almonds, ground
1/2 cup Steel Cut Oatmeal
1/4 cup Soy Flour (7 g. of protein per 1/4 cup)
2 scoops of Vanilla Protein Powder
1/2 teaspoon Cinnamon
3 Tablespoon Sugar Free Torani Syrup (I used Caramel)
2 Tablespoons Almond Butter
1 Egg, beaten
1 teaspoon Vanilla
1/4 teaspoon Baking Soda
dash of Salt
1/3 cup Nuts, chopped (I used Pecans & Walnuts)
1/4 cup Dried Fruit (I used Raisins and Unsweetened Dried Cranberries)
10 Sugar Free Chocolate Baking Discs (or 4 miniature bars), chopped
Preheat oven to 325. In a mini food processor whiz almonds, 1/4 cup of the oats, soy flour, 1 scoop of the protein powder, cinnamon, baking soda, and salt till fine. Add Torani syrup and whiz again*. In a separate dish beat egg, almond butter and vanilla together. Combine both. Add additional scoop of protein, the other 1/4 cup of oats, nuts, fruit and chocolate pieces.
Scoop with a small ice cream scoop onto a parchment paper lined baking tray. Pat down slightly.
Bake at 325 for 9 minutes exactly. They will look light on the top but trust me they are done. Soy flour browns quickly. Remove from tray immediately and cool on a wire rack. Makes 16. *Be sure to add the Torani syrup to the dry ingredients.
If you don't like raisins: do all cranberries or diced dried fruit instead.
If you don't like nuts: you are SOL (shit out of luck) with this one.
These have been a yummy breakfast the past few days. Great to toss in a Ziploc and go.
I rarely give nutrition info because frankly I'm not a Nut (at least that kind of nut) and brands, ingredients, portion size will vary changing the tally greatly but here's the stats based on the products I used: 83 calories a piece, 5g. fat, 5g. carbs, 5g. protein seems only fitting it took 5 batches to get it right ;) Want to calculate your version (or any other recipe): go to fitday.com, type in the individual ingredients and divide the totals by the # of servings you get from the recipe.
