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INGREDIENTS
Cookie Layer
3 tbsp softened butter
1 tsp vanilla extract
1/3 cup + 2 tbsp stevia
1/2 cup vanilla protein powder
1/2 cup cassava flour (plain works too)
1/2 tsp baking powder
Pinch of salt
1 egg
2-3 tbsp milk
Peanut Butter Layer
3/4 cup sugar free peanut butter powder
3 tbsp natural peanut butter
1-2 tbsp maple syrup (depending on desired sweetness)
4-6 tbsp milk
Chocolate layer
1/2 cup sugar free chocolate chips
1.5 tsp coconut oil
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DIRECTIONS
•Preheat oven to 350
•Blend your butter, stevia and vanilla extract until well combined.
•In a separate bowl mix your dry cookie ingredients, followed by your wet (starting with 2 tbsp milk and adding more as needed) and butter mix.
•Once well combined, place in the fridge for about 20 minutes before rolling out dough to about 1/8 of an inch thick. (Will roughly make 26 cookies)
•Cut into circles with a cookie cutter (a wine glass works too 🥂lol) and place on a parchment lined baking tray.
•Bake for about 8-12 minutes or until golden brown
•While you’re waiting, make your peanut butter filling by mixing all ingredients together, adding more liquid as needed to get a consistently thick mix that you can roll into balls.
•Once cooled, spread the mix on them, then douse in melted chocolate!
Macros based on 1 cookie:
Total calories for one: 114
Protein: 7g
Carbs: 7g
Fat: 5g
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