Cookies & Cream Sandwich Protein Cookies (Crumbl Copycat)

WET INGREDIENTS:

1 c pumpkin puree (can’t taste promise & yay for vitamin A)

1/2 c liquid egg whites

1 c nonfat Greek yogurt

1 tsp vanilla extract

1 tsp butter extract 

DRY INGREDIENTS:

2/3 c The Peachie Spoon Cookies and Cream Protein Powder (the best for baking texture)

2 T black cocoa powder (optional)

1/2 c coconut flour 

2 tsp baking soda 

STEPS

1)In a large bowl, combine wet ingredients and stir. Add dry ingredients and stir to combine. 

2)On a large lined sheet pan, form into 12 cookie shapes. Mine were about 1/4 cup of batter a piece. If you have an XL sheet pan, use that. 

3)Bake at 375° for 10-15 minutes or until set. Place on a cookie rack to cool. After cooling, make icing below and smear 2-3 T per cookie and make into cookie sandwiches. Store in the fridge for up to a week. I like to microwave mine for 15-20 seconds before enjoying but of course yummy cold too!

ICING 

1 - 8 oz 1/3 less fat cream cheese, softened 

1/4 cup confectioners sugar replacement @swervesweetie

1/2 tsp vanilla extract 

3 sandwich cookies, crumbled (used Catalina crunch brand)

Stir ingredients in a bowl and smear over cookies, making cookie sandwiches. 

per cookie 

without icing 

65cal/7carb/3fiber/12protein

per sandwich cookie

with icing 

248cal/10fat/17carb/7fiber/30protein

🍑Nourishment Breakdown

PROTEIN powder, whites 

FAT cream cheese

FIBER coconut flour, some in pumpkin 

CARB/STARCH some in pumpkin 

xx, Meredith🧡🍑