Things You'll Need:
- ½ cup softened butter
- ¼ cup light brown sugar
- Large mixing bowls
- Electric mixer
- 1 large egg
- 2 tsp. vanilla extract
- ½ cup low-fat soy milk
- ½ cup all-purpose flour
- ½ cup soy flour
- ½ tsp. baking soda
- 2 tsp. ground cinnamon
- 2½ cups quick oatmeal
- Large cookie sheet
- Vegetable oil cooking spray
- Airtight container (optional)
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Step 1
Preheat the oven to 325 degrees F. Combine the butter and brown sugar in a large mixing bowl. Beat with an electric mixer on medium speed for three to four minutes or until a light and fluffy consistency is achieved.
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Step 2
Add the egg and vanilla extract, and beat again on medium speed until smooth. Add the soy milk and beat until thoroughly incorporated.
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Step 3
Combine all-purpose flour, soy flour, baking soda and ground cinnamon in a separate large mixing bowl. Add the dry ingredients to the butter mixture and mix well to form a dough. Stir the quick oatmeal into the cookie dough mixture.
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Step 4
Spray a large baking sheet with vegetable oil cooking spray. Dip out one tablespoon of dough at a time and roll into a ball. Place each dough ball onto the cookie sheet about one inch apart and press flat with a fork until all the dough is used.
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Step 5
Place the baking sheet in the preheated oven and bake for 15 to 20 minutes, or until the high-protein diet cookies are lightly browned. Remove from the baking sheet and transfer the cookies to a wire cooling rack. Allow the cookies to cool completely, about 20 to 30 minutes, before serving.














