Oh how I love a layered / stacked cookie kind of recipe – combining a high protein, gluten-free mixture of baked cookie, sandwiched with a creamy ‘caramel’ filling THEN topped with a chocolate nut butter spread and a sprinkling of granola…yummy indeed! These can be vegan friendly depending on what protein powder you use, and you could even vary up the flavour to suit your preferences. Either way, these bad boys are an absolutely delicious (and protein-packed) treat!
Ingredients:
For the cookies –
- 70g oat flour
- 2 scoops caramel protein powder
- 2 tablespoons smooth nut butter
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- 2 tablespoons oat milk
For the filling –
- 2 tablespoons smooth nut butter
- 1 scoop caramel protein powder
- 1 tablespoon maple syrup
- 1 tablespoon oat milk
For the topping –
- 2 tablespoons icing sugar
- 1 tablespoon cocoa powder
- 1 scoop protein powder
- 1 tablespoon smooth nut butter
- 1 tablespoon oat milk
Make them!
- Mix all of the ingredients for the cookies together until a soft dough forms. Divide into 8 pieces, flatten with the palm of your hand so you have circle shapes then place on a lined baking tray. Bake at 180C for 10-12 minutes until golden then leave to cool.
- Mix together the filling ingredients until thick then set aside.
- Once the cookies have cooled, spread some mixture on top of 4 of the cookies and place a cookie on top of each one like a sandwich.
- Mix together the topping ingredients then spread on top and sprinkle with some granola. Enjoy!
