The finished recipe. Cocoa and Whey Oat CookiesIngredients 1 to 6. 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.)Ingredients 7 to 9. 30 ml Skimmed milk. Half a teaspoon Baking powder. A pinch SaltStep 1. Heat the oven to 180°C and line a tray with baking paper.Step 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.Step 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.Step 4. Cool on the tray for ten minutes. Overbaked, whey goes hard, so err on the side of underdone.
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