Oatmeal Pecan Cookies

[6 Servings: Each equals 1 Fueling, 1/6 Lean, 1/2 Fat, 1/2 Condiment]

 

 



3 eggs at room temp (1 Lean)

1/8 tsp cream of tartar (1/4 Condiment)

3 packets OPTAVIA* Cinnamon Cream Cheese Swirl Cake

3 packets OPTAVIA* Indonesian Cinnamon Hot Cereal  *Prepped

3-1/2 teaspoons Almond Flour (1-3/4 Condiment)

1/2 teaspoon Allspice (1 Condiment)

2 tablespoons light cream cheese at room temp (1 Fat)

4 Tablespoons(2oz) Fage Total 0% Yogurt

4-6 Tablespoons water

10 Pecan halves, finely chopped (2 Fat)

Directions:

~Preheat oven to 350*F degrees. Line baking sheet with parchment paper. (*I like to use a Wilton Whoopie Pie pan spritzed with Pam) 

~*Dissolve Hot Cereal in 1/4 cup boiling water; Let set for 30 minutes.~Separate egg whites into one bowl and egg yolks in another bowl.

~Add cream of tartar to whites (*You can use white vinegar or lemon juice as a substitute for cream of tartar) and beat on high until stiff peaks form. Set aside.

~Add the cream cheese, yogurt, Cereal mixture plus Swirl Cake packets, Almond Flour, chopped pecans and water to the bowl of yolks. Blend completely.

~Gently FOLD Cereal mixture into whites, careful not to over  mix and lose the air in the whites.  ~Scoop 2 Tablespoons of batter into mounds on Parchment so they are not touching. (2 Tablespoons of batter spread in the bottom of a cupcake pan or a Whoopie Pie pan, spritzed with Pam works great, also)
~Bake at 350 for approximately 10-12 minutes until golden brown.~Cool completely; Divide into 6 equal portions before placing in the fridge up to 3 days OR Freeze extras inside a larger Ziplock bag OR Tupperware Freezer container.               
*You can substitute any OPTAVIA* OR Medifast Fueling for this cookie recipe!

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(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)