Tuesday, April 24, 2012

Post-Workout Cookie Sandwiches Revisited

I gave my I'm-Real-Beat-From-Running-Someone-Get-This-Girl-A-Cookie-Sandwich recipe a moderate facelift yesterday. It's the same basic idea, just a few ingredient replacement. So here goes it!

1/2 cup vanilla protein powder (use a soy-based powder for vegan)
1/3 cup oat flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup unsweetened cocoa powder
4oz fresh ground almond butter
18 packets Truvia
1/4 to 1/2 cup unsweetened applesauce
1 tsp vanilla
2 tbls instant espresso powder
1 1/2 cups oats
1/2 cup mini dark chocolate chips

Do These Things Now
Whisk your protein powder, oat flour, baking soda, salt, and cocoa powder together in a bowl. Set aside. In a mixing bowl, "cream" the almond butter, applesauce and truvia til smooth. Add the tsp of vanilla and the espresso powder. Mix some more. Add the dry ingredient mixture a half a cup at a time. It should seem pretty dry. If it seems too dry, add a bit more applesauce. Add the vanilla and espresso powder. Smoooooth. Fold in the oats and the chocolate chips.

Divide the dough in half. Take one half and plop it down on some wax paper. Wrap it up like a tootsie roll and roll it out into a log. It should be about an inch and half or so in diameter. Wrap tightly in the wax paper and let cool in the fridge for 4-6 hours. Repeat with remaining half of dough.

4-6 hours/one reading of The Hunger Games later...
Preheat the oven to 350. Line some cookie sheets with parchment paper. Take your doughy logs out of the fridge. Slice the logs into thinnish cookie disks no bigger than a half an inch wide. If they crack a bit, you can always reform them with a little of the fallen off dough. Press the disks down onto the cookie sheets, making them just a tad slimmer and peanut butter spreading friendlier. Add fallen apart dough as needed. Bake for 9 minutes. Remove and cool for a minute or 2 on the sheets, then transfer to cooling racks.

This is pretty straightforward. If it isn't, I'm afraid of how you got this far and no, this is not a pie recipe. Take one cookie. Spread a tablespoon of your favorite chunky peanut butter on the smooth bottom side. Top with another cookie's smooth bottom side. Giggle about "smooth bottom sides."

Nutrition Facts
Per cookie 
50 calories / 6g carbs / 3g fat / 2g protein / 1g fiber / 0g sugar
(based off the recipe making the 42 cookies I made)

Per cookie sandwich with a tablespoon of Maranatha No Stir Crunchy Peanut Butter
190 calories / 16g carbs / 14g fat / 8g protein / 3g fiber / 3g sugar

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