1/2 cup vanilla whey or egg white protein
3/4 cup peanut flour or almond flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
1/4 cup coconut oil OR NATURAL almond/peanut butter*
4 tablespoons of erythritol
2 TBS water (just enough to hold dough together)
Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, stir together the whey, nut flour, cocoa powder, baking soda and salt. Cut in the peanut butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the water and sweetener to form a stiff dough. On parchment paper (lightly greased), roll the dough out to 1/8 inch in thickness. Cut into small diamond shapes with a pizza cutter. Place parchment onto cookie sheets. Bake for 7-10 minutes in the preheated oven, until edges are lightly browned (I broke up pieces and baked another 3 minutes to crisp up the pieces). Remove from oven to cool. Makes 6 servings.
***You could also use coconut oil in place of the peanut butter. This would allow you to store longer since coconut oil is shelf stable and doesn't need to be refrigerated.
Serve with Unsweetened Vanilla Almond Milk! YUM
borrowed from http://mariahealth.blogspot.com/2011/03/cocoa-pebbles-and-kids-breakfast.html