The Bariatric Friendly (Low Carb High Protein) Breakfast Cookie (cake, bar, whatever)

The Original Breakfast Cookie

3/4 cup unsweetened applesauce

1 egg (white, beater, or whole egg)

1/2 cup ground flax seeds

1/2 cup Splenda

1/4 cup unsweetened coconut

1/4 cup sliced almonds

1/2 cup protein powder

1/4 tsp salt

1/2 tsp baking powder

Preheat oven to 350

Pour coconut flakes and almonds on a cookie sheet and toss in the pre-heating oven. Allow to toast and pull out (usually done by the time the oven is pre-heated)

Mix together egg and applesauce, set aside.

Combine all dry ingredients in a separate bowl.

Combine wet and dry ingredients and let set for 5 minutes

Drop 9 dollops of batter on a parchment paper lined, pre-greased, or silicone cookie sheet. Batter will spread on its own, jus make it relatively cookie shaped.

Bake at 350 for 12-15 minutes (until firm and/or golden in color). Let set for 10 minutes at least.

Now for the fun part:

If you add 1/4 cup chocolate PB2 and spread it out on a pizza pan like so:

 I call it Nuts for Chocolate, chocolate protein powder used here:

Or you can add 1/4 cup dried cranberries, 1 packet sugar free gelatin (raspberry) and use Peach protein powder to get my Amazing Cran Raspberry Peach Cookie Cake!:

Adding gelatin and changing up your protein powders can give you a variety of flavors. I added some cottage cheese (1/4 cups I had left over from stuffing strawberries) to the CRP one, but it definitely needed to bake a little longer, but hey, extra protein, extra yom, might even do it on purpose next time...

So you can make cookies by dropping them on as stated in the original recipes, you can make cookie cake as demonstrated in the above alterations or you can also cook them spread over a rectangular pan and slice them into bars. I've also done mini muffins (pretty good) and bread (has to bake MUCH longer) but obviously anything is possible with this recipe