Kirsten’s Chocolate Breakfast Cookie

Breakfasts

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1/3 cup oats
1 scoop vanilla protein powder
½ Tablespoon almond butter
1 tablespoon unsweetened cocoa powder
Splenda® to taste
2 tablespoons almond milk

Directions:

1. Throw oats, protein powder, almond butter, andcocoa powder into a bowl and mash them together.
2. When the mixture is well distributed, add milk to moisten the mixture.
3. Add sweetener to taste.
4. Take the oat mixture and press it onto a plate with the back of a spoon. Try to compact it down and shape it into one big cookie.
5. Leave the UNCOVERED cookie in the fridge for several hours, or overnight. The cold air will harden the cookie and soften the oats slightly in the protein mixture.
6. In the morning—enjoy!

Nutrition: 240 calories, 8 g of fat, 15 g of protein, 5 g of fiber