Well, they're really cookies, but they'll break your teeth if you're not careful!

115g Vanilla Protein Powder
100g Whole Wheat Fibers (Sorry, I don't know what this ingredient is called in english, but it's very high in fiber, about 50% I think)
70g Oats
2 egg whites
1 egg
40g Syrup
Generous amounts of cinnamon. I used about seven or eight tablespoons I think.

1. Mix all the dry ingredients together in a bowl

2. Add the eggs and syrup

3. Use your hands to work everything toghether into a smooth ball. This should take some hard work, but the eggs and syrup will be just eneough to make everything stick.

4. Put the ball on a table and roll it flat with a rolling pin until it's about 1cm(1/3-1/2") thick.

5. Use a cookie cutter to make round cookies. (I don't have a cookie cutter, so I just used a glass)

6. Bake in oven for 25 minutes at 200C/392F

Makes about 14 cookies, with the following nutritional data for each cookie:

81 calories
9g Protein
1.5g Fat
7.1g Carbs

44%/16%/35% ratio.

The cookies taste quite good, and they're really crunchy, but if you have any suggestions on making the substance a bit more like cookies, and a bit less like hard rocks, please let me know :o

Could the whole wheat fibres be shredded wheat?

I'm having some difficulties with the language here, but it might be unprocessed wheat brans we are talking about.

It's 46% protein, 23.5% fat and 29.8% carbs. Very high in fiber.

I dont know what could make them more like cookies, but id add some raisins and make protein oatmeal raisin cookies!! That would be like the worlds best snack to me!!

Could you add milk to it to soften it a little, or not cook it as long?

I've tried milk before, but then they just turn soft... And it's the wrong kind of soft - I still want them just as crunchy, but they should break up more easily, like real cookies. The taste is good though, so I definitely think I'm onto something here. I'm still 4% away from 20% fat, so I could afford to add some more fat as well - My goal is to make perfect 40/40/20 cookies :)

I've tried milk before, but then they just turn soft... And it's the wrong kind of soft - I still want them just as crunchy, but they should break up more easily, like real cookies. The taste is good though, so I definitely think I'm onto something here. I'm still 4% away from 20% fat, so I could afford to add some more fat as well - My goal is to make perfect 40/40/20 cookies :)

Well since i dont like hard or crunchy cookies, im definitely going to try making these and adding milk to make them soft. Theres nothing better than a fresh soft oatmeal raisin cookie!! :nod:

Thanks for the recipe!! Let us know when you get 40/40/20.

I don't know what the wheat fibres are. Maybe All Bran. Could you take a photo?
Eight tablespoons is half a cup. Did you really use that much cinnamon? Applesauce is always good for making stuff moist.

Could it be weetabix?

Det er Kruskakli, jeg har ikke den fjerneste anelse om hva det heter på engelsk... Står ikke i ordboka heller :d_confuse

I don't know what the wheat fibres are. Maybe All Bran. Could you take a photo?

I don't think my camera will help much... It basically looks like shredded oats, but the texture is more coarse. It doesn't really matter, you could just use oats instead, it will probably taste better, but not as healthy since it's much lower in fiber.

Eight tablespoons is half a cup. Did you really use that much cinnamon? Applesauce is always good for making stuff moist.

Yes, I use insane amounts of cinnamon, feel fre to use less! :p I've never been able to use too much cinnamon in anything, I always think it tastes great, no matter what :D

Will they still be crunchy if I use applesauce? I really want my cookies crunchy... But they should separate easier than they do now. If you drop a regular cookie on the floor they will usually crumble apart and make a mess, but these are more likely to make a dent in the floor! :confused: