Ingredients
Scale
For the cake
- 3 cups almond meal
- ⅔ cup coconut sugar
- 3 tablespoons almond milk, unsweetened
For the Chocolate Protein Filling
- ½ cup chocolate protein powder
- ¼ cup cocoa powder
- 3 Tablespoons maple syrup or honey
- 5 Tablespoons almond milk, unsweetened
Instructions
- First, preheat oven to 350F. Then, prep the sandwich cookie dough by mixing all ingredients together and forming a ball. You’ll want your dough to be the consistency of classic cookie dough. Be very mindful of the amount of liquid you use…because you don’t need much!
- Next, place a piece of parchment paper on a baking sheet. Roll dough out about ½ inch thick and use cookie cutter to cut cookies. Repeat. Place cookies on baking sheet.
- Bake at 350 for 14-16 minutes or until cookies begin to turn golden brown.
- Transfer cookies onto a cooling rack and let cool completely.
- While cookies cool, make chocolate protein filling.
- Place all ingredients in a bowl and mix until combined, forming a ball. Just like the cookie dough, roll the filling out about ½ inch thick. Use the same cookie cutter to cut the filling into circles. Place filling in between two cooled cookies.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
Nutrition
- Serving Size: 1
- Calories: 191
- Sugar: 11g
- Fat: 12g
- Carbohydrates: 16g
- Protein: 8g