1. - In a Large Saucepan, over medium heat, add Splenda, Almond Milk, Coconut Oil, Cocoa Powder and Salt. Bring to a boil and allow to boil for one minute. Stir frequently.
2. - Remove from heat and whisk in Peanut Butter, Protein Powder and Vanilla until mixed well. Stir in Quick Oats.
3. With a small spoon, scoop up and place on waxed paper. Should get about 14 cookies. Allow to set a few minutes to firm up. Place in an airtight container.