The High Protein Coffee Cookie

Blueberry Protein Biscotti 
Biscotti means twice baked... I learned that the hard way when figuring out how to make these. In Italy they're also known as cantuccini, or coffee bread. 
These are more substantial than traditional biscotti because they're packed with protein. So you can actually turn your coffee cookie into breakfast.
These aren't jaw-breakingly hard, like traditional ones, but they're better alongside some kind of drink. 
Cooking times and temps may vary depending on your oven.
1. Vanilla Metabolic Drive, 4 scoops
2. All purpose gluten free baking flour (Bob's Redmill), 1 cup
3. Splenda or any sweetener, 1/2 cup
4. Salt, 1/4 teaspoon
5. Baking powder, 1/2 teaspoon
6. Unsweetened almond milk, 1 cup
7. Whole egg, 1
8. Vanilla, splash
9. Cinnamon and ginger, a few liberal dashes
10. Frozen or fresh blueberries, 1/2 cup
• You'll need an 8 x 8 inch cake pan and a cookie sheet. 
1. Preheat oven to 350.
2. Make your cake pan non-stick: lightly coat it with spray coconut oil (or any oil). Evenly dust it with vanilla Metabolic Drive.
3. Mix all dry ingredients together. Stir in the almond milk, egg, and vanilla. Then mix in the blueberries.
4. Pour the batter into the coated pan.
5. Bake for 30 minutes. Remove from the oven and let cool in the fridge for 10-15 minutes. 
6. Once the pan has cooled, cut into ~12 thin strips.
7. Line a cookie sheet with foil or parchment paper. Place the strips side-up, and bake for 20 minutes. 
8. Remove from oven and flip the strips over. Bake another 20 minutes or until both sides are golden brown.
9. Let cool and refrigerate.