High Protein Cookies

1: Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper; set aside.

2: Place oats in a small food processor; pulse until a fine flour texture is reached.

3: In a small mixing bowl, add oats, Shakeology, and baking powder; stir until mixed.

4: In a medium mixing bowl, crack the egg and lightly beat it.

5: Add sunflower butter, almond milk, and vanilla extract; stir until combined.

6: Add the oat mixture to the sunflower butter mixture; stir until combined.

7: Shape into 12 equal balls, approximately 2 tablespoons each, and arrange on the prepared sheet.

8: Gently flatten each ball by pressing with the back of a fork in a crosshatch pattern.

9: Bake for 10-12 minutes.

10: Set aside on baking sheet for 1 minute; transfer to a cooling rack.

11: Refrigerate cookies in an airtight container for up to 4 days or freeze for up to 1 month.