Macros per Cake Cookie Sandwich:
119 Cals, 14g Carbs, 3g Fat, 9g Protein
Macros per Sugar Cake Cookie:
50 Cals, 4.25g Carbs, 1g Fat, 6g Protein
Ingredients for Protein Cake Cookies:
45g Vanilla Whey/Casein Blend Protein 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 Sprinkles
Ingredients for Cookie Sandwich Filling (only used half for the recipe so you can half all the ingredients if you want to make the perfect amount for these):
112g Fat Free Cool Whip (make sure it’s not still frozen!)
30g Vanilla Whey/Casein Blend Protein Powder
3g Zero Cal Sweetener
Directions:
1.) Add all your dry cookie ingredients (except sprinkles) 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 sprinkles and mix.
2.) 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. Also note to add these with enough room to fall into the size of cookies.
3.) Then take a spoon and spread the cookies down a bit just to help with the baking process. They will get a bit bigger while baking as well. Add to the oven on 350 degrees F for 10 minutes. Once done, let cool to further set.
4.) 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. And note that you will only need to use half the filling for these cookie sandwiches so if you want to half the ingredients to make the perfect amount, you can do that.
5.) 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!