Ingredients
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1 cup butter, at room temperature
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1 1/2 cups sugar substitute (I recommend Splenda)
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1 tablespoon molasses
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1 teaspoon pumpkin pie spice
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2 eggs
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1 cup almonds, ground
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1/4 cup oat bran
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1 cup vanilla protein powder
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1 teaspoon baking soda
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1 teaspoon salt
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2 cups oats (oatmeal, old fashioned)
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2 tablespoons flax seed meal
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1 cup raisins
Instructions
- Mix together butter, Splenda, molasses and spice until creamy.
- Add eggs and beat until smooth.
- In a separate bowl mix together ground almonds, oat bran, baking soda, salt, flaxseed meal and oatmeal.
- Add slowly to butter mix and blend well.
- Add raisins and mix again.
- Preheat oven to 350 degrees.
- Spray 2 cookie sheets with cooking spray and drop dough onto them.
- These cookies do not spread out very much so you may want to press them down a little bit.
- The less you press them out the fatter and chewier they are.
- Bake 8-10 minutes.
- Be careful not to overbake.