Ingredients

• 3 tablespoons margarine
• 3/4 cup brown sugar, packed
• 1 egg
• 1 teaspoon vanilla
• 3/4 cup all-purpose white flour
• 1/2 cup oatmeal
• 1/2 cup whey protein powder 
• 1 teaspoon baking soda
• 1 teaspoon baking powder (if soft cookies are desired)

Preparation

1. Preheat oven to 325°F.
2. In a mixing bowl, beat margarine and brown sugar.
3. Blend in egg and vanilla.
4. Combine remaining ingredients. Mix will be very dry. (You can add 1 tablespoon of molasses or water to make it stick together.)
5. Spray a cookie sheet with non-stick spray.
6. Roll batter into 1-inch balls, and place on sheet.
7. Bake for 10 minutes.

Helpful hints

• Use old fashioned or quick cooking oatmeal. Avoid instant oatmeal because sodium content is much higher.
• Omit baking powder for a crunchy cookie. Phosphorus will decrease to 42 mg per serving and sodium decreases to 146 mg.
• Soy protein powder may be used but nutrient content will change. Soy protein is usually higher in phosphorus compared to whey protein powder. Ask your dietitian for a list of recommended protein powders that are lowest in phosphorus and potassium.