½ cup plain, unsweetened vanilla almond milk (or milk of choice)
½ cup coconut oil
1 cup peanut butter (or nut butter of choice)
3 cups old-fashioned rolled oats
4 scoops Eggnog IsaLean® Shake
Large pinch kosher salt
Lightly dusted with powdered sugar (optional)
Line a baking sheet with wax paper or parchment.
In a large bowl, mix all ingredients (except for oats) until smooth. Add the oats and stir to combine.
Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened (about 30 minutes). Refrigerate in an airtight container for up to three days.
Makes about 60 cookies.
Per cookie: 80 calories, 7 grams carbs, 4 grams fat, 3 grams protein, 1 gram fiber.