Watch Video Ingredients 25g salted caramel soy protein isolate @myvegan15g chickpea flour (or oat/ AP/ almond flour)5g vegan margarine @marinfood_official (this brand’s spread has much lower cal) OR butter5g (1tbsp) cacao powder4.5 egg white protein powder @julianbakery /egg white but reduce water/ fruit purée/ flaxegg5g coconut flour/ 8g other flour50g /- water/ milk2g chocolate chipsPinch of salt0.8g baking sodaBit Lemon juice/ ACVFillings:10g (crunchy) peanut butter @myproteinhk5g pb2 @pb2foods12g waterAny syrup/ honey Method 1. Mix ingredients for cookie (except choc chips n water/ milk)2. Add liquid gradually until dough form3. Mix ingredients for fillings (shouldn’t be too runny)4. Separate the dough in two and form similar cookie shapes5. Place PB on top of one dough and cover with another6. Preheat oven to 195 / 185 (fan-forced) and bake for 13-15 mins7. Let cool before serving to allow cookie gets harder Notes 1. The dough was a bit too sweet for me so I’ll recommend replacing some flavoured protein with more unflavoured protein// Add more cacao powder2. Highly recommend using crunchy PB coz they are so tasty Source : www.instagram.com
