• 1 teaspoon butter
• 1/2 scoop vanilla or chocolate whey protein powder, 1/6 cup
• 2 teaspoons granular Splenda or equivalent liquid Splenda *
• Water, about 3/4 teaspoon plus 1/8 teaspoon

In a small microwaveable bowl, heat the butter in the microwave about 20 seconds or until melted. If you’re using liquid Splenda, mix it into the melted butter now. Stir in the whey powder and granular Splenda as well as you can. It will be very dry. Gradually add some water, about 1/8 teaspoon at a time, just until you can form the mixture into a ball that isn’t too sticky to handle. Keep the dough ball in the bowl and microwave on HIGH 15-30 seconds or until the dough puffs up. Don’t over cook it or it will come out very dry. In my microwave it takes about 15 seconds or so. Cool and eat.

If you microwave the cookie for about 15 seconds you’ll get a more tender, chewy cookie but it won’t be very big. Microwaving it for closer to 30 seconds causes the dough to puff up almost twice as much but the cookie will be pretty dry and crumbly. The photo above shows a 15 second cookie and the photo below is how they look after 25-30 seconds of cooking.

Makes 1 cookie
Can be frozen

* If you don’t have liquid Splenda, you could use a little Da Vinci syrup in place of the water and Splenda.

With granular Splenda:
Per Cookie: 88 Calories; 5g Fat; 9g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs