Yield: 24 small cookies
- Mini chocolate chips: 2 Tablespoons
- Salt: 1/8 Teaspoons
- Baking soda: 1 Teaspoons
- Splenda: 1 Cups
- Old fashioned oats: 1 Cups
- Vanilla protein powder: 1/4 Cups
- Applesauce: 2 Tablespoons
- Egg white: 1 Each
- Large egg: 1 Each
- Peanut butter: 1 Cups
Preheat oven to 350ºF. Line sheet pan with foil, and spray with non-stick spray or line with parchment paper.
Microwave peanut butter in for 30 seconds, or until softened, which will make it easier to mix. In a medium bowl, mix together the first four ingredients until smooth. In a separate bowl, mix together the rest of the dry ingredients. Combine the wet and dry ingredients together. Add chocolate chips if desired.
Moisten hands to prevent from sticking, and roll cookie dough into balls. Use a fork to press a criss-cross into each cookie. Bake 8-10 minutes. Let cookies cool, and enjoy.