Oatmeal Cookies

YIELD: About 5 dozen outrageously good cookies

INGREDIENTS:

• 1 cup coconut oil
• 1 cup butter, at room temperature
• 1 1/2 cups Splenda
• 1 teaspoon molasses
• 2 eggs
• 1 cup ground almonds
• 1 cup vanilla-flavored whey protein powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 cup rolled oats
• 1 cup chopped pecans

INSTRUCTIONS:

1. Preheat the oven to 350°F.
2. In a mixing bowl, use an electric mixer to beat together the coconut oil, butter, and Splenda until they are well combined, creamy, and fluffy.
3. Add the molasses and eggs to the mixture and beat well, ensuring that all the ingredients are thoroughly combined. Then, add the ground almonds, protein powder, salt, and baking soda. Scrape down the sides of the bowl occasionally to make sure everything is mixed evenly.
4. Beat in the cinnamon, rolled oats, and pecans until they are fully incorporated into the dough.
5. Prepare a cookie sheet by spraying it with nonstick cooking spray. Drop the cookie dough onto the sheet in scant tablespoonfuls, making sure to leave enough space between them for spreading. Bake for approximately 10 minutes or until the cookies turn golden brown. Once done, carefully transfer the cookies to wire racks to cool.

PER SERVING:

• 3 grams of carbohydrates, a trace of fiber, and 4 grams of protein.