Sugar Cookie Protein Bark

1. Preheat oven to 350°F.
2. In a medium bowl, whisk the Eggland’s Best eggs, almond butter, maple syrup, and vanilla extract until smooth.
3. In a blender, pulse the rolled oats into a flour-like texture. Stir the oat flour, protein powder, and sea salt into the wet ingredients until well combined.
4. Press batter into a 1/4-inch-thick rectangle on a parchment-lined baking sheet.
5. Bake for about 8–10 minutes, or until set and lightly golden around the edges.
6. Melt the white chocolate chips and spread evenly over the warm bark. Top with holiday sprinkles.
7. Let cool completely until the white chocolate is set, then break into 16 pieces.

Additional Notes:

1. Storage: Store in an airtight container at room temperature for up to 3 days, in the fridge up to 7 days, or freeze for up to 3 months.
2. Sticky Dough: If the dough is sticky, place another sheet of parchment paper on top to make pressing or rolling it into shape easier.