3tablespoonsPlant-based protein powder, vanillalike nuzest
2tablespooonsgluten free oats*
1tablespoongluten-free baking blend
1teaspoonchia seeds
1tablespoonstevia baking blend(that measures ½ cup = 1 cup sugar ratio)
3tablespoonsegg white from carton
1teaspoon coconut oil
1tablespoon blanched almond slivers
1tablespoondehydrated cherriesabout 10
Instructions
In small bowl, mix together protein powder, oats, baking blend, stevia and chia seeds until combined.
To these dry ingredients, add coconut oil and egg white and stir until incorporated. Use hands to form into one large dough ball.
Spray center of baking sheet with cooking spray, or use silicone baking sheet. Set dough ball on top of this spot.
Use hands or spray a flat-bottomed bowl with cooking spray and press down on dough ball until spread out approximately 5 inches in diameter. Use hands to shape sides, if needed.
Top cookie dough with dehydrated or dried cherry pieces and almonds and lightly press down with bowl again to “set” them. You can also just mix these into the dough, if you don’t want to get fancy.
Bake at 350 F degrees in the oven (or toaster oven) for approximately 10 to 12 minutes, or center set and edges and top turning light golden brown.
Remove from oven and let rest on pan for 2 minutes. Eat.