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1 cup Splenda Granular (I’ve used all Splenda, but usually 1/4 cup Whey Low powdered and 3/4 cup Splenda)
1/3 cup almond or soy milk (regular milk is fine, but stats are with almond/soy)
2 tablespoons butter
1 1/2 tablespoons unsweetened cocoa powder
Pinch of salt
2 scoops favorite chocolate or mocha/coffee protein powder (my faves are Click and Champion Chocolate!)
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1 1/2 cups quick oats
.
In a large saucepan, over medium heat, add the Splenda, milk, butter, cocoa powder, and salt. Bring to a boil and allow to boil for one minute, stirring frequently.
Remove from heat and whisk in peanut butter, protein powder, and vanilla until well mixed. Stir in oats.
Gently roll (without packing tightly) into golf-ball sizes and drop onto waxed paper. (Or plop down without rolling for a more ‘haystack’ look.) Allow to set up for 15 minutes. Coat with additional cocoa powder, Whey Low Powdered, finely chopped nuts (almond flour works great for this) or leave plain. Store in an airtight container. Makes 14 cookies.
Per Cookie: 120 Calories; 10 g Protein; 3 g Fat; 9 g NET Carbs; 2 g Sugar; 38 mg Sodium (This is using a pro powder that is approx 110 calories and 20 grams of protein per scoop.)