Description
These gluten-free protein chocolate sandwich cookies are easy to make and cost-effective compared to store-bought versions.
Ingredients
Scale
- 10 tbsp Pea Protein Powder
- 1/4 cup Sweet White Rice Flour
- 1/2 cup Light Brown Sugar
- 7/8 cup Water
- 2 tbsp Ground Flax Seed
- 2.5 tbsp Cocoa Powder
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 tsp Cinnamon
- 3/4 tsp Xanthan Gum
- 1 3/4 tbsp Avocado Oil
- 6 tbsp Powdered Sugar
Instructions
- Pre-heat the oven to 350 F (177 C).
- In a large bowl, combine the water, brown sugar, vanilla extract, and ground flax.
- In a separate bowl, whisk together the pea protein, rice flour, cocoa powder, salt, cinnamon, xanthan gum, baking soda and baking powder.
- Add the pea protein mixture to the wet ingredients. Mix together well.
- Roll the dough into balls and flatten them out a bit. Place them on a parchment paper lined baking sheet. You should end up with 10 cookies.
- Bake for 9 – 10 minutes.
- While the cookies are baking, make the frosting. In a bowl, mix the avocado oil and powdered sugar together until it reaches a frosting-like texture.
- Once the cookies are baked, allow them to cool for at least 4 hours.
- Frost 5 of the cookies with the frosting, and place the remaining 5 cookies on top.
Notes
- Let cookies cool completely before frosting to avoid melting.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 248
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 13.6 g
- Cholesterol: 0 mg
Keywords: Gluten Free Protein Chocolate, Protein Cookies, Gluten Free Cookies