Macros per Cake Cookie Sandwich:
135 Cals, 14g Carbs, 3g Fat, 13g Protein
Ingredients for Protein Cake Cookies:
30g Vanilla Whey/Casein Blend Protein Powder (I use my brand aka @flex_brands aka the best protein for recipes in the game! “FDL” saves you 15%)
15g PB Party @ProteinCookieButter Powder
15g Coconut Flour
6g Zero Cal Sweetener
5g Baking Powder
Pinch of Salt
50g Egg Whites
70g Plain Non Fat Greek Yogurt
70g Unsweetened Apple Sauce
15g Mini Chocolate Chips
Ingredients for Cookie Sandwich Filling (only used half for the recipe):
112g Fat Free Cool Whip (make sure it’s not still frozen!)
20g Cookies & Cream @ProteinCookieButter Powder
10g Black Cocoa Powder
3g Zero Cal Sweetener
Directions:
1️⃣ Add all your dry cookie ingredients (except mini chocolate chips) into a bowl and mix to avoid clumping. Then add all your wet ingredients to the dry and mix until you have a batter like consistency. Then add your mini chocolate chips and mix.
2️⃣ Line an oven safe pan with parchment paper and use your cookie dough scooper to add the cookie dough to the pan. This makes 8 cookies so keep that in mind with the size of each cookie. Cookie dough scooper should be filled and leveled off but not a heaping scoop.
3️⃣ Then take a spoon and spread the cookies down a bit just to help with the baking process. Add to the oven on 350 degrees F for 10 minutes. Once done, let cool to further set.
4️⃣ While your cooking are baking, it’s time to make your filling. Add all your ingredients into your bowl and fold together till combined. Try not to overmix because you don’t want to take all the airiness out of the filling.
5️⃣ Once the cookies have cooled, add your filling to the middle of 4 of the cookies. Then add the top cookie on top and press down to have the filling spread out to the outer edges of the cookie. Add these to the freezer until the filling is solid. Then enjoy!