Ingredients:
Cookie:
1/2 cup vanilla whey protein (Jay Robb or AboutTime)
3/4 cup almond flour
1/4 teaspoon baking soda
1/4 cup natural creamy peanut butter
1/4 cup xylitol
2 tablespoons water
Filling:
1/2 cup natural creamy peanut butter
1/2 cup cream cheese
1/3 cup xylitol
Preparation:
Cookie:
1. Preheat oven to 400 F
2. In a medium bowl, combine protein, almond flour, and baking soda.
3. Mix in peanut butter until the lumps are smaller than peas.
4. Add in water and sweetener.
5. Form dough into a ball and roll out on parchment paper to 1/8 inch thickness
6. Cut out cookies with cookie cutters (I used the scoop from my protein, worked great!)
7. Bake on parchment lined baking sheet for 5-7 minutes, or when edges start to brown.
Filling:
1. Combine cream cheese, peanut butter, and xylitol in a bowl.
2. Beat with an electric mixer until smooth.
I tried these - but used Splenda instead because that's all I had - they didn't turn out nearly as pretty as yours - the cookie part was a bit dry I guess, so it broke apart easily. The filling was really good though.
ReplyDeletethat's strange because I felt like my cookie came out a little too moist! It didn't have the crunch I was looking for, even though it was still delicious!
ReplyDeleteLooks like Maria's recipe, which came out quite dry for me as well
ReplyDeletemaybe try adding a little more peanut butter.
ReplyDeleteNice adaptation! I like mine crispy too:)
ReplyDeleteYou could try some applesauce, it will work as a humectant and draw moisture...
ReplyDelete