Ok, please excuse the photos. I almost didn’t post this because the photos were so bad. The only trouble with that is that you would have to wait to get this awesome recipe. So, if at a later date, I can manage better photos, I will update this with better ones. In the mean time, you just have to try breakfast cookie. It takes almost no time to make and will keep you satisfied for hours, and it tastes like a cookie – a good cookie. Even better, this is a lower carb, higher protein version of the ones you’ve been seeing around on the internet. And, to top it off, it is gluten free. We don’t have trouble eating gluten, but trying to lower the carbs in some things due to my husband’s diabetes often results in a gluten free alternative.
I got the original recipe at Dinners, Dishes, and Desserts who adapted it from Including Cake. I altered it a little to my tastes and to lower the carbs a bit by substituting almond flour for the whole wheat.
Lower Carb, Higher Protein Breakfast Cookie
Yield: 1 serving
1/4 cup gluten free oats
2 Tbsp. almond flour
1/4 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. vanilla
3 Tbsp. fat free Greek yogurt
1 Tbsp. maple syrup (I used sugar free like Dinners, Dishes, and Desserts)
1 Tbsp. chopped nuts (I used pecans.)
1 Tbsp. chocolate chips
Stir all ingredients together in a small bowl or ramekin. Microwave for 1 minute to 1 minute and 20 seconds or until it bounces back when you touch it. Eat with a spoon.