Cocoa and Whey Oat Cookies
Makes 6 servings

INGREDIENTS
90 g Rolled oats (Dry weight.)
1 scoop, about 30 g Whey protein isolate (Values for an unflavoured or lightly flavoured isolate. A concentrate or a blend carries more fat and carbohydrate at the same scoop.)
1 large, about 55 g Egg
3 tsp, about 9 g Cocoa powder
3 tsp, about 21 g Honey
2 tsp, about 8 g Coconut oil (Melted. It is what keeps a whey cookie from being dry.)
30 ml Skimmed milk
Half a teaspoon Baking powder
A pinch Salt

METHOD
1. Heat the oven to 180°C and line a tray with baking paper.
2. Whisk the egg, honey, melted coconut oil and milk together, then stir in the oats, whey, cocoa, baking powder and salt. The dough is sticky.
3. Spoon six rounds onto the tray with wet hands and flatten slightly. Bake for twelve minutes; they should still be soft in the middle when they come out.
4. Cool on the tray for ten minutes. Overbaked, whey goes hard, so err on the side of underdone.

Contains gluten cereals, milk and eggs.
Oats count as a gluten cereal under UK labelling and ordinary oats are milled alongside wheat. Certified gluten-free oats are a separate ingredient here.
Most whey powders contain soya lecithin, which counts as soya. Check the tub.

RECIPE NOTES
Whey makes a cookie that is closer to a soft brownie than a biscuit, and it dries out fast if overcooked. Twelve minutes is the ceiling in most ovens.
The coconut oil and the egg yolk are the fat, and there is not much of either. Butter in place of the oil changes nothing in the figures and adds a milk flavour.

Full recipe: https://www.getfuel8.com/recipes/cocoa-whey-oat-cookies
