𝐀𝐫𝐞 𝐲𝐨𝐮 𝐥𝐨𝐨𝐤𝐢𝐧𝐠 𝐟𝐨𝐫 𝐚 𝐠𝐥𝐮𝐭𝐞𝐧-𝐟𝐫𝐞𝐞, 𝐧𝐮𝐭-𝐟𝐫𝐞𝐞, 𝐭𝐚𝐬𝐭𝐲 𝐡𝐢𝐠𝐡 𝐩𝐫𝐨𝐭𝐞𝐢𝐧 𝐜𝐨𝐨𝐤𝐢𝐞 𝐫𝐞𝐜𝐢𝐩𝐞 𝐟𝐨𝐫 𝐚𝐧𝐲 𝐭𝐢𝐦𝐞 𝐨𝐟 𝐭𝐡𝐞 𝐝𝐚𝐲?
These Chocolate Fudge Round Sandwich Cookies are amazing!
* 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 (e.g. brown rice syrup ).
* 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 (can sub for vanilla extract).
1. Preheat oven to 350 F. Line a cookie sheet tray with parchment paper and grease the parchment.
2. For the cookies: if making vegan cookies, mix together the flaxseed meal and water in a small bowl and set aside.
3. In a large bowl, whisk together flour, protein powder, cornstarch, cocoa, sweetener, baking soda, and salt.
4. Add to the dry ingredients the yogurt, egg whites, sticky sweetener, and vanilla. Stir together.
5. Roll 1 1/2 Tbsp of dough into a ball. Place the dough on the prepared cookie tray. Press the ball of dough out until it’s about 1/4″ thick. Repeat this process with the rest of the dough.
6. Bake for 9 minutes.
7. Immediately transfer the cookies to a wire rack to cool.
8. For the frosting: in a medium-sized bowl, add the tofu (don’t press/squeeze out water from the tofu), sweetener, cocoa, avocado, and vanilla paste/extract.
9. Using an electric hand mixer , combine the ingredients until completely smooth.
10. Spread the frosting evenly on bottom of one cookies and top it with a second cookie, squeezing the cookies together gently so they will stick together and enjoy!
𝐂𝐨𝐧𝐭𝐚𝐜𝐭 𝐮𝐬 𝐟𝐨𝐫 𝐢𝐧𝐣𝐮𝐫𝐲 𝐦𝐚𝐧𝐚𝐠𝐞𝐦𝐞𝐧𝐭, 𝐦𝐚𝐬𝐬𝐚𝐠𝐞, 𝐨𝐫 𝐨𝐧𝐥𝐢𝐧𝐞 𝐡𝐞𝐚𝐥𝐭𝐡/𝐜𝐨𝐚𝐜𝐡𝐢𝐧𝐠/𝐭𝐫𝐚𝐢𝐧𝐢𝐧𝐠/𝐧𝐮𝐭𝐫𝐢𝐭𝐢𝐨𝐧 𝐩𝐥𝐚𝐧𝐬.
Make it a great day!

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