Cookies

1 scoop Angel Food Cake protein powder 1 cups oats 1/4 C almond flour 1/4 tsp baking powder 1/4 tsp sea salt 1/2 C unsweetened applesauce 1 egg (or 2 egg whites, ¼ C) 1 egg white (2 TBSP) 1/4 C unsweetened almond milk (or other liquid) *Optional (not included in macros): ¼ C mix-ins like chopped nuts, dried fruits, coconut, baking chips. Caramel drizzle for garnish.    Preheat oven to 350. Line a baking sheet with parchment, a silicone baking mat or non-stick foil. In a small bowl combine protein powder, oats, flour, baking soda and salt, then set aside. In a mixing bowl, beat egg, egg white and applesauce until combined. Add almond milk and mix until smooth. Add dry ingredients to wet ingredients and blend well. Stir in optional ingredients, if using. Scoop dough by rounded tablespoonfuls onto baking sheet, approximately 2” apart and flatten slightly, as batter will not spread much during baking. Bake approximately 10 minutes, until set and light golden brown. Transfer to cooling rack and cool completely. Serves: 4 (4 cookies per serving) Macros per 4 cookies (serves 4): Cal: 176 // Fat: 6.8 // Sat Fat: 1.2 // Carbs: 19 //  Fiber: 3.6 // Pro: 11.6 // Sugar: 2.8

1 cup gluten-free 1-to-1 baking flour 2 scoops DEVOTION Angel Food Cake protein powder 1 tsp baking powder Dash sea salt 1/2 cup unsweetened applesauce 2 TB natural peanut butter 1 TB coconut oil softened 1/3 cup sugar-free maple syrup 1 egg white 1 whole egg 1/4 cup stevia-sweetened dark chocolate chips   Method: Mix dry and wet ingredients (except chocolate) in separate bowls. Combine, and incorporate until smooth. Place on silicone baking sheet on a cookie pan, about 1 heaping TB of batter per cookie. Flatten with the rounded end of a Pam-sprayed spoon. Place 5-6 chocolate chips on each cookie. Bake at 375 degrees for 8-10 minutes. Makes 18 cookies. MACROS per cookie: Cal: 75 // Fat: 2.9 // Pro: 3.8 // Carb: 9.3 // Fib: 2.2  

Ingredients: 1 scoop Devotion Nutrition Angel Food Cake protein powder 3 TB coconut flour 1/2 tsp pumpkin pie spice 1/2 tsp baking powder Dash sea salt 1/2 cup pumpkin purée 2 TB sugar-free maple syrup 1/2 tsp vanilla 1 tsp coconut oil 2 TB dairy-free whipped topping (I used SO DELICIOUS coco whip) cinnamon garnish   Method: Combine dry ingredients in a medium bowl. Add in pumpkin, syrup, vanilla and oil. Mix well. Place about 1 heaping TB worth of batter on cookie sheet and press down gently to form the cookie. Bake at 325 degrees on a silicone baking sheet or Pam-sprayed cookie sheet. Cool 10 minutes and spread 2 TB whipped topping evenly over the cookies. Makes 6 cookies.   MACROS per cookie with coco whip: Cal: 48 Fat:1.8 Pro:4.6 Carb:5.75 Fib:2.6