Peanut Butter Protein Oreos (V) 

Ingredients:
Cookies:

• 40g chocolate pea protein powder
  
• 20g coconut flour  
  
• 20g vegan ghee (non-vegn option: use 20g butter or 1x egg)
  
• 50ml milk 
  
• 1 tsp cacao
  
• 1 tsp natural sweetener 
  
• 1 tsp baking soda OR vinegar 
  
• 1-2 tbsp almond milk, to bind 

For the filling:

• 20g vanilla pea protein powder
  
• 20g smooth peanut butter
  
• 40g cashews, soaked overnight in almond milk and blended (non-vegan option: 40g cream cheese)

Method:

1. Preheat oven to 180 degrees celsius, fan-forced.
   
2. For the cookies: in a mixing bowl, add your dry ingredients and stir to combine 
   
3. Pour in the almond milk and vinegar, and continue stirring until combined.
   
4.  Using your hands, start to mould the mixture into a dough. Roll into 12 even sized balls, and place on baking paper. Flatten into a cookie shape and place in the oven to bake for 15-20 minutes.
   
5. Meanwhile, start making the filling by whipping or blending all ingredients together. Add 1-2tbsp of almond milk where necessary if it’s too thick (this will depend on the protein powder you use!). Continue whipping till combined. 
   
6. Allow cookies to cool completely before sandwiching with filling. 
   
7. Devour all your oreos, or keep in the fridge for up to 7 days!

-
Serves: 6 oreos 
Macros: 95 calories, 9P/4C/5F