- Yield:1 Serving of Cookies
- Time:2 hours
What I told you there was an actual cookie on this planet that had almost no calories, artificial sweeteners, or fat and was only protein…and TASTED GOOD? Would you call the authorities to come pick me up and take me away in a butterfly net? Would you have a luxury padded cell ready and waiting for me? The truth is: such a thing is possible without artificial sweeteners, sugar, honey, maple syrup, or five hundred Medjool dates! They also happen to taste like vanilla wafers, except they are lighter and airier.
So what are they made out of—fairy dust and ground unicorn horn? Nope. Just the incredible edible egg white. With only a couple of ingredients, you won’t need to break the bank either! The only string attached is that they take a long time to cook. You don’t need to babysit them, however, just be there to change the temperature three times. The actual prep takes just a few minutes and once they are cooking you can be off doing something else in the house. These ain’t your grandma’s meringue cookies—but maybe they should be (especially if she has diabetes).
- ¾ cup rolled or quick oats, or oat flour or Gluten-Free oat flour
- 1 large ripe banana
- ¾ cup egg whites
- 2 scoops vanilla EFX Sports Pure Whey
- ¼ cup unsweetened applesauce
- ¼ cup plain nonfat Greek yogurt
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. cinnamon
- ¼ cup granular baking stevia that measures like sugar
- 2 oz. walnuts
Preheat the oven to 275 degrees F. Take a couple of cookie sheets and line them with parchment paper or tinfoil coated with nonstick spray. Put the egg whites in a large bowl and beat with a mixer for two minutes until they have soft peaks. Add the other ingredients and beat until they have stiff peaks. Spoon puffs of the mixture onto the cookie sheet an inch to an inch and a half apart. Put them in the oven to cook for 15 minutes, keeping them more towards the front of the oven; set the kitchen timer to go off in 15 minutes to remember. Turn the heat down to 175-200 degrees and let them cook for an hour—this is where you will probably forget about them so definitely set a timer. Turn off the oven and let them sit in there to dehydrate for another hour. Hint: it’s best to make these when there is no humidity, and make SURE there is no egg yolk residue, fats make them not set right. Store them at room temperature in a Tupperware and you have the perfect thing to crunch on whenever you want without feeling the least bit guilty!
Fat: .3 g
Carbs: .6 g
Protein: 10.8 g