MUDDY BUDDY PROTEIN COOKIES
Jul 17, 2020
Servings: 25 Cookies
COOKIE INGREDIENTS:
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1/2 cup peanut butter
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1 scoop ProtoLyte® Vanilla Peanut Butter
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3/4 cup unflavored Pork King Good crumbs
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54g lupin flour (should be able to swap for almond flour if needed)
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1/4 cup erythritol
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1/3 cup brown sugar
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1 Egg
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110g softened sweet cream butter (1 stick)
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3/4 tbsp baking powder
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1/4 tbsp baking soda
CHOCOLATE TOPPING INGREDIENTS:
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1/2 C + 2 tbsp erythritol
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4 tbsp sweet cream butter
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2 ½ tbsp unsweetened cocoa powder
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2 tbsp heavy whipping cream
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½ tbsp vanilla extract
COOKIE DIRECTIONS:
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Preheat oven to 375°.
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Mix butter, peanut butter and both sweeteners until creamy and a bit fluffy.
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Add in the egg and mix.
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Add in ProtoLyte®, flours, PKG crumbs, baking powder and baking soda - mix until combined.
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Use a cookie scoop to plop into 1" balls.
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Bake for 9 minutes, then press down in center to create a divot for your chocolate. Allow to cool completely.
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Make chocolate topping and scoop a spoonful into each divot (see below directions). Allow to set. This starts to set quickly, so be sure you are ready to use it before making the chocolate.
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Sprinkle with confectioners’ sugar & enjoy!
CHOCOLATE TOPPING DIRECTIONS:
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Add cocoa powder, erythritol and heavy whipping cream to a small saucepan and heat on low.
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Whisk until all ingredients are melted together.
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Turn heat up to medium and allow mixture to come to a slight boil, whisking the entire time.
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Let simmer/boil for approximately 1 minute (still whisking)
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Remove from heat, add butter and vanilla extract.
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Stir until butter is melted and mixture is smooth.
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Spread over each cookie immediately.
