Prep Time 20 minutes
Chill Time 30 minutes
Cook Time 8 minutes
Total Time 58 minutes
Servings 18 sandwiches / 36 cookies
Ingredients:
Cookies
- 1 ⅔ cups Flourish Vanilla Protein Pancake Mix
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup greek yogurt
- ⅔ cup maple syrup
- 1 large egg
- ¼ tsp vanilla extract
- 1 jar MUNCH Macadamia Butter
Filling
- 4 tbsp coconut oil, softened
- ½ cup MUNCH Macadamia Butter
- 1 ½ cups powdered erythritol
- 2 tbsp almond milk
- ¼ tsp vanilla extract
Instructions:
- Preheat oven to 350°. Line baking sheet with parchment paper.
- In a small bowl, whisk together Flourish, baking soda, and salt; set aside.
- In a large mixing bowl, using an electric hand mixer, beat together yogurt and maple syrup. Add the egg and vanilla and beat until well combined. Add the Macadamia Butter and beat until combined.
- Add the dry ingredients and using a rubber spatula, fold until just blended. Chill dough for 30 minutes before shaping.
- Form dough into 1 inch balls and roll into a short log. Flatten out and pinch the middle of the cookie to make a peanut shape. Using a fork, make a criss-cross pattern in the dough.
- Bake for 8 minutes, or until lightly browned on the edges and still soft in center. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- While cookies are cooling, in a large mixing bowl, beat together all the filling ingredients until smooth frosting is formed.
- Group your baked cookies into pairs, then spoon (or pipe) around 1 tablespoon of filling on the bottom cookie for each pair.
- Place a second cookie onto the top of the filling to create a sandwich.
