Ingredients:
- 1/4 c. almond butter
- 1/2 c. plus 1 tbsp. fructose, powdered
- 2 egg whites
- 1/2 tsp. real vanilla extract
- 1/2 tsp. almond extract (optional)
- 1 c. plus 2 tbsp. protein powder (I used Whey Protein)
- 1/2 tsp. baking soda
- 1/4 tsp. ground nutmeg
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/2 c. water (optional)
- 1 1/2 c. oatmeal
Directions:
In a large mixing bowl, mix with an electric mixer or food processor almond butter and fructose until somewhat smooth. Mix in the egg whites, vanilla and almond extract (if using). In a second bowl mix protein powder, baking soda, nutmeg, cinnamon and salt. Add the water to the powders (if using) and mix. Add the powder mixture to the almond butter/fructose bowl, stir well. Stir in the oatmeal.
Preheat the oven to 350oF. Place parchment paper on cookie sheets (this is because the cookies have little fat in them, fat keeps cookies from sticking). Divide the batter into 24 cookies in several batches, 9 to 12 is good per sheet depending on the cookie sheet size, the cookies can spread. Bake for 8 minutes, take off sheet and let them cool.
