Description
These protein chocolate sandwich cookies are easy to make and way cheaper than the ones you can buy.
Ingredients
Scale
- 210 g Vital Wheat Gluten (~1 3/4 cup)
- 1 1/4 cup Pumpkin Puree
- 1 cup Light Brown Sugar
- 1/4 cup Water
- 1/4 cup Black Cocoa Powder
- 1 tbsp Vanilla Extract
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 3 1/2 tbsp Avocado Oil
- 3/4 cup Powdered Sugar
Instructions
- Pre-heat the oven to 350 F (177 C).
- In a large bowl, mix together the pumpkin puree, water, brown sugar, cocoa powder, vanilla extract, baking powder, baking soda, salt and cinnamon (everything except the vital wheat gluten). Use a whisk to combine.
- Add in the vital wheat gluten and mix with a spatula. Mix minimally to combine.
- Roll the dough into balls and flatten them. Place on a parchment paper lined baking sheet. You should have 20 cookies.
- Bake for 16 – 19 minutes.
- While cookies bake, mix the avocado oil and powdered sugar in a bowl until it reaches a frosting-like texture.
- Allow cookies to cool for at least 20 minutes after baking.
- Frost 10 cookies and place the remaining 10 cookies on top.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 256
- Sugar: 14 g
- Sodium: 200 mg
- Fat: 6.2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5.2 g
- Trans Fat: 0 g
- Carbohydrates: 35.4 g
- Fiber: 2 g
- Protein: 16.8 g
- Cholesterol: 0 mg
Keywords: Protein Chocolate Sandwich Cookies