Are you looking for a rich and smooth treat with extra protein?
These Chocolate Fudge Protein Sandwich Cookies may be just what the doctor ordered!
2/3 cup oat flour.
1/3 cup protein powder (chocolate, vanilla, or unflavored).
1/8 cup + 1 Tbsp cornstarch.
1/3 cup + 1 Tbsp unsweetened dark cocoa powder.
1/3 cup granulated sweetener of choice.
3/4 tsp baking soda.
1/3 tsp salt.
1/3 cup yogurt of choice, plain.
3 Tbsp liquid egg white (OR 1 whole egg OR 2 Tbsp flaxseed meal + 4 Tbsp water).
3 Tbsp sticky sweetener.
1 1/2 tsp vanilla extract.
1/2 block (~182 grams) silken tofu.
1/2 cup granulated sweetener of choice.
1/2 cup unsweetened dark cocoa powder.
1/3 cup avocado.
1 tsp vanilla paste (or vanilla extract).
1. Preheat the oven to 350 F. Line a cookie sheet tray with parchment paper (two trays if you have them) and grease the parchment.
For the cookies:
1. Mix together the flaxseed meal and water in a small bowl and set aside (for vegan cookies).
In a large bowl, whisk together the flour, protein powder, cornstarch, cocoa, sweetener, baking soda, and salt.
2. Add/stir the yogurt, egg whites (or egg or flaxseed egg), sticky sweetener, and vanilla to the dry ingredients.
3. Roll 1 1/2 Tbsp of dough into a ball and press the ball until about 1/4″ thick on the cookie tray. Repeat this process with the rest of the dough.
4. Bake for 9 minutes or until the edges of the cookies are firm to the touch.
5. Cool on wire rack.
For the frosting:
1. In a medium-sized bowl, add the tofu (don’t press/squeeze out water from the tofu), sweetener, cocoa, avocado, and vanilla paste/extract.
2. Using an electric hand mixer , combine the ingredients until completely smooth (~ 1 min).
3. Spread evenly on bottom of one cookies and top it with a second cookie, squeezing the cookies together gently so they will stick together.
Make it a great day!
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