Cake Batter Sandwich Cookies

Cake Batter Sandwich Cookies


For the Cookie:

63 grams PEScience Cake Pop Protein Powder

40 grams granulated Swerve

32 grams coconut flour

9 grams Xanthan Gum

63 grams unsweetened applesauce

56 grams light butter

92 grams liquid egg whites

20 grams colored sprinkles

For the Filling:

32 grams PEScience Cake Pop Protein Powder

110 grams nonfat greek yogurt

5 grams powdered Swerve

1 gram Xanthan Gum


1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.

2. Mix dry ingredients, set aside. Melt butter, add applesauce and butter to dry ingredients, then add egg whites.

3. Put in the fridge while you make the filling.

4. Mix all filling ingredients together and put in the fridge while cookies are cooking.

5. Add 5g of the sprinkles to dough and stir to incorporate. 

6. Spoon 1 Tbsp of dough on sheet and roll into 18 balls. Bake 10 minutes. Flatten the cookies out. 

7. Remove to a cooling rack to cool completely. To make sandwiches spread filling on the backs of half the cookies, then top with the other half of the cookies and roll in remaining sprinkles.

Nutrition Facts: 1 cookie

98 calories | 3g F | 6g C | 11g P

Recipe by: @sweetandspicymacros