Protein Chocolate Sandwich Cookies

Reduced Sugar Option:

• Use a 1:1 brown sugar replacement (affiliate link); I’ve had good luck with this one.
• Use a 1:1 powdered sugar replacement (affiliate link); I’ve had good luck with this one.

I have had a few people say that they love GreenBites Sandwich Cookies but they’d like a recipe that they can make at home, because they’re so expensive. This is my recipe offering to you guys that want a cheaper option! I won’t say that this is a dupe, but I think the sentiment is similar.

I made this one with vital wheat gluten as the main protein source, because it is an incredibly cheap ingredient (on a grams of protein per US$ basis), and also because I love using it in desserts. I enjoy baking with vital wheat gluten because no matter what brand you buy, you will end up with a really similar end product. When I create protein powder recipes, I’m kind of forcing you to buy the exact brand and flavor I buy in order to get a consistent product, which is why I prefer using more general ingredients.

Anyways, I know that GreenBites are also gluten-free, so I did make a gluten-free version of this recipe as well if you’re interested!

If I have convinced you that baking with vital wheat gluten is cool, you should also check out my Banana Bread Seitan Cookies and my Cinnamon Sugar Donut Holes!

Ingredients

• Vital Wheat Gluten – if you haven’t used this ingredient before, it’s just concentrated wheat gluten. It’s 80% protein on a calorie basis and very low in carbs and fats! You’ll typically see it used in meat replacement recipes, but it works great in baked goods too. You can find it at most grocery stores, and since it’s shelf stable, you can also buy it online! I like this 4 lb bag of Anthony’s, because it’s really well priced!
• Pumpkin Puree – this ingredient helps to make these cookies softer and more tender. Because we are baking with vital wheat gluten, ingredients like pumpkin puree, sugar, mashed bananas, etc. help to keep the final product from ending up overly chewy or rubbery. If you don’t have access to pumpkin puree, something like a thick applesauce or mashed bananas would work similarly (though it may alter the flavor some).
• Light Brown Sugar – you can sub this with a 1:1 sugar replacement such as monk fruit if you’re trying to cut calories or reduce your sugar intake.
• Black Cocoa Powder – I used black cocoa powder, which is what is used in Oreo cookies but if you don’t have access to black cocoa powder, regular cocoa powder will work just as well.
• Vanilla Extract
• Baking Soda, Baking Powder – these are crucial ingredients with baking, especially when baking with vital wheat gluten. They are leavening agents, so they help the cookies rise, and end up with a fluffier and softer texture (less dense).
• Salt – adjust to taste.
• Cinnamon – I think a bit of cinnamon adds a nice flavor to chocolate recipes, but if you don’t like cinnamon or are allergic, you can omit it!

• Powdered Sugar – once again, you can sub this out with a 1:1 powdered sugar replacement such as monkfruit to reduce calories.
• Avocado Oil – I like to use this because it has a really nice neutral flavor. I also tried it with olive oil and canola oil, and definitely preferred avocado oil over them.

Instructions

• Pre-heat the oven to 350 F (177 C).
• This recipe is so easy to make. First, get a large bowl, and mix together everything in the cookie ingredients list except for vital wheat gluten (pumpkin puree, brown sugar, water, vanilla extract, cocoa powder, baking soda, baking powder, salt and cinnamon). I like to use a whisk for this step because it gets everything really evenly dispersed. Excellent mixing in this step is crucial to avoid over-mixing once we add the vital wheat gluten.
• Once well mixed, add the vital wheat gluten. Mix this with a spatula. Mix this as minimally as possible – we are just trying to get the vital wheat gluten added to the mixture. Over-mixing or kneading will result in a chewier texture.

• Divide the cookie dough and roll into little balls – you should end up with 20 cookies. I used a 2 tbsp scooper and that is a pretty good estimation of how much you need in each cookie.
• Flatten out the cookie balls and lay them on a parchment paper-lined baking sheet. They expand a bit so make sure they are apart from one another.

• Bake for 16 – 19 minutes. I usually go for about 17 minutes with my oven.
• While the cookies are baking, get a medium-small bowl, and mix together the powdered sugar and avocado oil. I use a fork for this step. Your frosting should be the consistency of the frosting used in Oreo cookies.

• Once the cookies are done baking, allow them to cool for at least 20 minutes (this makes sure the frosting isn’t going to melt).
• Once the cookies are cooled, spread the frosting onto ten cookies. It’s thick frosting so you really have to do some smooshing. I actually just use my fingers when I make them for just me and my partner because I’m gross 🙂
• Put the remaining cookies on top of the frosted cookies and enjoy!

Silly Little Haiku

You don’t need GreenBites

Just some vital wheat gluten

Save money with these