Protein Peanut Butter Cookie Sandwich with Oreo Cookie Frosting!
Macros for the WHOLE Cookie Sandwich:
157.25 Cals, 12.5g Carbs, 5.25g Fat, 15g Protein, 2g Sugar, 5.5g Fiber
Ingredients for Cookies (Makes 6 cookies)
100g Canned Drained & Rinsed Chickpeas
16g PEScience PB Cookie Select Protein (“FDL” saves you 15%)
8g Powdered PB
10g Coconut Flour
1 Whole Egg
2ml Vanilla Extract
4g Baking Powder
3g Stevia
45ml Unsweetened Vanilla Almond Milk
10g Crushed Peanuts
Ingredients for Protein Oreo Cookie Frosting (for 3 Cookies Sandwiches):
15g PEScience Gourmet Vanilla Select Protein
8g Coconut Flour
10 Black Cocoa Powder ((https://amzn.to/2JFQL3i) (Can sub with Hershey’s Special Dark Cocoa Powder (https://amzn.to/2HG0tC4 but won’t have that strong oreo flavor)
1ml Vanilla Extract
2g Stevia
Directions:
1.) Preheat your oven on 350 Degrees F. Before we use the food processor (https://amzn.to/2KlLr6p) and get it dirty, you’ll want to use it to crush your peanuts. Add your 10g in there and blend up.
2.) Now take your canned chickpeas and drain and rinse them. I use this collapsible colander (https://
amzn.to/2JG237E). Run water over them for 90-120 seconds while also mixing them around with your hands. This will ensure you get the chickpea taste/smell completely gone!
3.) Now add 100g of your chickpeas, 1 whole egg, 2ml vanilla extract and 45ml unsweetened vanilla almond milk to your mini food processor and process for 60-90 second until you have a liquid with no chunks of chickpeas in it!
4.) Next, add your dry cookie ingredients into a bowl (save half your crushed peanuts to add on top of your cookies). Mix them together to avoid clumping. Then add to your wet ingredients and mix until you have a thick dough like consistency!
5.) Now add your parchment paper on top of your pan. Now take your cookie dough scoop and add 6 equal dough balls. Make sure you leave some space because you will now take your spoon and spread them out a little bit into the shape of your cookie. They will spread out when they cook but not as much as a normal cookie. Now add the rest of your crushed peanuts on top and add your cookies into the oven for 6-8 minutes! You want to err on the side of undercooking them.
5.) While they are cooking, add your dry sugar cookie frosting ingredients into a bowl. Mix together to avoid clumping. Then add 20ml of water and mix. Then add 10ml of water and mix. You want it to be a thick frosting but not a cookie dough like consistency. If you need to add more water than you can do so. Then once consistency is achieved, add your vanilla extract and mix that in. Then add to your fridge to chill.
6.) Now once cookies are done, take them out and add to a cooling rack . Let get to room temp and then add to fridge to cool a bit longer. Then take your cookie dough scoop and add your frosting to your bottom cookie. Add the top cookie and push it down and smile because you are about to smash some life changing protein cookie sandwiches!