Hunger Buster Cookie

YOU WILL NEED -

• 1 cup Greek yogurt
• ¼ cup melted butter or melted coconut oil or olive oil
• 2 large eggs, lightly beaten

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
2. In a large mixing bowl, add melted butter (or coconut oil / olive oil) and Greek yogurt. Beat together until well combined
3. Add the eggs to the wet mixture and beat well until combined.
4. In a separate bowl, empty contents found directly inside your pouch. Gradually add the dry mixture to the wet ingredients, mixing until just combined. If the mixture is too dry then add 1 tablespoon water or milk at a time until mixture comes together as a lightly tacky dough.
5. Separate your dough into 6 portions and roll them into balls. Place each cookie ball onto a parchment lined sheet, flattening them slightly into a disc shape and spacing them about 2 inches apart.
6. Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges are lightly golden. The centers may still be slightly soft, but they will firm up as they cool.
7. Remove the baking sheet from the oven and allow the cookies to cool for a few minutes before transferring them to a wire rack to cool completely.
8. Once the cookies have cooled, they are ready to be enjoyed!

These cookies are high protein and highly nutritious + nutrient dense cookies. They are meant to replace a meal offering 40g protein per cookie.

Prepared adds: 37g protein per recipe = 6g per cookie. Total protein = 40g per cookie.