Ingredients:

• 1 cup butter, room temperature
• 1/2 teaspoon salt
• 1 cup Splenda®
• 1/2 teaspoon baking soda
• 1 egg
• 1 1/2 cup vanilla flavored whey protein powder
• 1 cup smooth almond butter
• 2 tablespoons water
• 30 whole, shelled almonds

Directions:

1. Preheat the oven to 374 degrees Fahrenheit.
2. Use an electric mixer to beat the butter until smooth and fluffy. Add the Splenda and beat again, scraping down the sides, until very well combined.
3. Beat in the egg, and then add the almond butter, salt and baking soda.
4. Beat in the protein powder about 1/2 cup at a time.
5. Add water and beat until everything is well combined.
6. Use a measuring tablespoon to scoop heaping tablespoons of dough onto greased cookie sheets (each cookie should be made of about 2 tablespoons of dough).
7. Press an almond into the center of each cookie.
8. Bake for 10-12 minutes or until the cookies just begin to brown around the edges.

Yields:  2 1/2- dozen nice big cookies

Appropriate for:
Gastric Bypass: 6 months+
Lap-Band: 12 weeks+