Time for another XTEND PRO recipe by XTEND Champion and chef Harrison Burch!
Giant PROtein Oatmeal Cream Pie 🥧
- 40g oats
- 30g flour
- 23g egg white and 1 whole egg
- 60g Greek yogurt
- 48g peanut butter
- 10g light brown sugar
- Baking powder, cinnamon
- 20g XTEND PRO Vanilla Ice Cream
- 85g Greek yogurt
- 4g sugar free pudding mix
Bake cookies at 350 for 8-10 minutes, let icing thicken in the fridge. Let your cookies cool thoroughly before icing. Makes about 4 massive cookies or 6 regular sized.
Calories for one oatmeal cream pie: 400
(2 giant cookies and half the filling)