Transform your bowl of protein oats quickly and easily into “The Giant Protein Cookie”! The addition of baking powder and a little time to bake is all it takes. Mix and match flavors of protein powder and instant sugar free pudding mix, add in’s and toppings and you may find yourself exploring endless variations of your own giant protein cookies too.
Serves 1
(base recipe minus toppings and add ins)
428 calories
34g protein
49g carbohydrate
11g fat
INGREDIENTS YOU’LL NEED
- 240ml 2% milk
- 40g old fashioned rolled oats
- 30g whey protein powder of choice
- 10g sugar free instant pudding mix
- 5g baking powder
- 15g monk fruit zero calorie granulated sweetener
- Pinch of pink Himalayan granulated salt
- optional toppings and add ins such as sprinkles, chocolate chips, nuts, raisins, dash of cinnamon, or cocoa, etc..
Pro tip: You can use up to 10g of cocoa powder or pb fit peanut butter powder in the cookie mixture without messing it up.
DIRECTIONS
On the stove top or microwave, cook the oats in the milk until softened.
In a mixing bowl measure out your protein powder, pudding mix, zero calorie sweetener, baking powder, a pinch of salt and any add ins that do not melt like nuts or dried fruit.
Add your cooked oats in milk to the bowl with your measured dry ingredients and whisk together for 1 minute. This will help it to thicken.
Pour protein oat mixture on a parchment lined cookie sheet. Top with any melting ingredients like chocolate chips. (Can also wait and top immediately after baking while the cookie cools.)
In a preheated oven bake at 350 degrees for 15 minutes.
Remove from oven and allow to cool a bit before removing from the parchment paper.
Then enjoy the warm and fresh from the oven giant cookie!
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