Ingredients
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup FitFlour
- 1 scoop PEScience Cookies & Cream Protein Powder 30g
- 1/3 cup monk fruit sweetener granulated
- 1/2 tsp baking powder
- 1 pinch salt
- 2 whole Oreo cookies crushed
Wet Ingredients
- 1 large egg
- 3 tbsp milk any variety
Method
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, FitFlour, protein powder, sweetener, baking powder, and salt. Fold in the crushed Oreos.
- Add the egg and milk. Stir until a stiff dough forms. Add extra milk 1 tsp at a time only if the dough is too dry to hold together.
- Shape the dough into an 8x3 inch log on the baking sheet. Bake for 25 minutes until firm.
- Remove from oven and let cool for 10 minutes. Reduce oven heat to 300°F (149°C).
- Slice the log into 1/2 inch slices using a serrated knife. Lay slices flat on the baking sheet.
- Bake for 10 minutes per side (20 minutes total) until crisp. Cool completely on a wire rack.
Nutrition
Notes
Tip: Ensure you use a Whey/Casein blend protein powder. 100% whey will result in a rubbery texture that won't crisp properly during the second bake.