Holy cow you guys! These almond butter stuffed shortbread cookies are to die for. I’ve been messing around with protein powder shortbread recipes for the last few days and I think I finally found one that I love. It has just enough crunch but also not too dry or chalky. I couldn’t have just a plain old shortbread cookie though, so I stuffed it with my favorite chia, flax Snickerdoodle Almond Spread from Buff Bake (get 10% off your order at buffbake.com using my code PBCHOCO). But I still wasn’t satisfied so I dipped them in some dark chocolate, thus creating the perfect cookie sandwich–boyfriend aprroved!
Sticking with a snickerdoodle theme, I used my favorite protein powder– Select Protein by PEScience, Snickerdoodle Flavor. You get 25% off your entire PEScience order by using my code PBCHOCO.
Recipe makes 6 sandwich cookies.
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- 1.5 Scoops Snickerdoodle Protein Powder or your favorite protein
- 1/2 c Almond Flour
- 1/4 c Almond Milk or milk of choice
- 2 tbsp. Oat Flour
- 2 tbsp. Coconut Sugar
- 2 tbsp. Coconut Oil
- 1/2 tsp. Butter Extract
Almond Butter Filling
- 1/4 c Dark Chocolate
- 1 tbsp. Coconut Oil
- Mix all dry ingredients for the cookies and then add the wet. Roll dough until it’s 1/4″ thick and cut into cookie shapes. Repeat until you have used all the dough. Mine made 12 cookies using about a 1 1/2″ cookie cutter.
- Place cookies on a baking sheet lined with parchment paper and bake for 7 minutes at 350f.
- While cookies cool, melt almond butter and coconut oil together in a microwave safe bowl. Fold in protein powder until combined.
- Evenly distribute almond butter mix between six of the cookies and make a sandwich with the other six.
- Melt chocolate and coconut oil in a microwave safe bowl. Spoon chocolate over half of the cookies and place them in the freezer until chocolate hardens (about 10 minutes).
Happy Independence Day America! To celebrate I made baby no-bake cheesecakes using some of my favorite products and I added some sprinkles for fun.
I wanted to get this post out to you today so I haven’t had time to calculate the macros. I will try and update it this weekend or possibly today if I have time before work. Stay safe on this 4th of July! xo
Chocolate/White Chocolate Layer:
- 6oz Fat Free Greek Yogurt (I used Fage)
- 1 Scoop Strawberry Protein Powder (Vanilla Flavor will also work)
- 2 tbsp Freeze Dried Berries (fresh will also work)
Line 5 cupcake tins with papers and divide the sprinkles up evenly in the bottoms. Drizzle vanilla coconut butter over the sprinkles and place the cupcake liners in the freezer to firm up while you mix the chocolate. Melt cocoa coconut oil and honey together, then stir in cocoa powder. Remove the cupcake liners from the freezer. Divide the chocolate evenly between the liners and return to the freezer while you prepare the cheesecake layer. Mix together yogurt, protein powder and crushed dried berries. Divide the yogurt mix evenly on top of the chilled chocolate layer. Mix together all crumble layer ingredients. Then using your hands, sprinkle crumble pieces over the yogurt layer until it’s covered completely. Press the crumble pieces down and into the yogurt layer as much as possible. Return to the freezer for at least 2 hours before serving. Store in freezer but let them sit at room temperature for 10 minutes before enjoying.
When it comes to protein powders, I usually stick with the traditional vanilla or chocolate flavors. This time I decided to venture out a bit…and I am so glad I did! PEScience Select Protein makes an incredible casein/whey blend that’s perfect to bake with. It’s not as “chalky” tasting as most other protein powders on the market or maybe I’m just use to that taste :P. Either way, these donuts turned out truly amazing and the glaze takes them to an entirely new level of deliciousness that I didn’t even know existed.
You can bake them, frost them and eat them in under 20 minutes. Perfect for a pre-gym snack! Oh, the wonders of protein powder.
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Pre-heat oven to 325f. Mix all dry donut ingredients together. Add egg whites and milk and mix until well combined. Mix in melted coconut butter. Scoop mixture evenly into 4 standard donut molds (silicone molds work well). Bake for 12-14 minutes. Remove from molds and let cool while you prepare the glaze. (If you absolutely can’t wait for them to cool, place them in the freezer for a couple of minutes to speed the process!) Mix together glaze ingredients and spoon over donuts. Place in the freezer for 2 minutes to harden the glaze a bit. Enjoy!