Protein Almond Cookies

 What you will need:

1 cup protein powder [I used Muscle Milk Graham Cracker.  About 3 1/2 scoops]
1 cup brown rice flour
1/4 cup almond meal
3/4 tsp baking powder
1/2 tsp baking soda
3/4 cup butter substitute [I used I can't believe it is not butter with olive oil]
2/3 cup Honey Almond Butter  [or you can use just 1 cup of regular almond butter]
2/3 cup Chocolate Almond Butter
3 tbsp Splenda sugar with Fiber
1 cup Splenda brown sugar mix
2 tb olive oil [you can use Flaxseed or coconut oil as well]
3 egg whites
1/2 tsp vanilla extract [be sure to use real extract as it has no alcohol]

1. Preheat oven to 350 degrees.  Place oven racks on upper and lower thirds.
2. Whisk flour, baking soda, and baking powder together in a bowl.  Set aside.
3. Mix softened butter, sugars, almond butter(s), and oil until creamy
4. Add eggs one at a time until combined.  Add vanilla.
5. Spoon ~1/4 cup dollops about 2" apart on ungreased cookie sheet.  Flatten with fork making cross-hatch design on top.
6. Bake 30 mins swapping upper and lower trays at 15 min mark.  Cook until slightly puffed and golden edges.

Makes about 1 dozen cookies.

Calories per cookie: 393.6
Total Fat: 24.5 g
Cholesterol: 0.7 mg
Sodium: 275.0 mg
Total Carbs: 32.8 g
Dietary Fiber: 2.6 g
Protein: 9.8 g