High-protein ricotta oat cookies

Ingredients

For 1 serving

• Part-skim ricotta50 g
• Egg whites33 g
• Rolled oats25 g
• Honey8 g
• Chocolate chips5 g
• Baking powder1 g

Contains: gluten, lactose, eggs, soy,

Method

1. Preheat a conventional oven to 180 °C and line a baking tray with baking paper.
2. In a bowl beat the ricotta with the egg white and honey using a fork until creamy and lump-free.
3. Add the rolled oats and baking powder, mix well and finally fold in the chocolate chips; let it sit for 2–3 minutes so the oats absorb some moisture.
4. Spoon three mounds onto the tray, well apart, and flatten them with the back of the spoon to about 1 cm.
5. Bake for 15 minutes, until golden at the edges and firm to the touch.
6. Let them cool slightly on the tray before lifting them off.