Ingredients
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2 cups gluten-free quick oats (Bob's Red Mill makes some)
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1/2 cup milk
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2 eggs
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1/2 teaspoon salt
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2 teaspoons vanilla
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1 -2 tablespoon cinnamon, depending on your taste (it helps stabilize your blood sugar)
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1/3 cup brown sugar (more if you like them really sweet) or 1/3 cup honey (more if you like them really sweet)
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2 scoops vanilla whey protein powder (make sure it is gluten-free, I used Spirutein Vanilla Whey)
Instructions
- Mix all ingredients together. The mixture should be like sticky cookie dough, not crumbly (add more milk if too dry and more protein powder if too wet). Drop by spoonfuls (about 1 1/2 tbsp/cookie) onto greased or parchment lined cookie sheets. Bake at 350 degrees for 15 minutes.