So, the title of this recipe might be a bit of a mouthful.. and the biscuits themselves are definitely an extremely delicious mouthful! .. Although, if you managed to eat an entire biscuit in just one mouthful then I might be a little concerned, as they’re a pretty generous portion!
These aren’t just any ordinary biccys though! Oh no, these are actually pretty high in protein for a sweet treat and the biscuit part is actually made using a chocolate pea protein! Pea protein is one of my favourite types of protein to use in shakes, oats and baking, as I find it blends and also cooks really really well. They’re also flourless biscuits, as i’ve used oats instead, which not only helps to keep the biscuits gluten free, but oats are also a great source of slow releasing carbs and fibre. As for the filling.. well, this is one of the best bits! Of course there had to be peanut butter included in here somewhere.. because well, chocolate and peanut butter..duh! And let’s face it, how many of my desserts don’t actually include caramel? So, it was pretty much a no-brainer that this one needed to feature some too!
One of the things that I really like in particular about these, is that baking the biscuit gives them a nice crunchy texture. I like a bit of both when it comes to cookies and biscuits really.. sometimes I’ll be in the mood for something gooey, maybe with some melted chocolate chips (I mean, who could actually say no tho that right?!) and other times I love a good bitta’ crunch! It works really well in these to contrast against the sweet, oozing caramel filling!
Oh and other thing, I’m well aware that most of my treats and desserts are a little.. or rather a lot on the indulgent side, but these turned out to be surprisingly macro friendly. I don’t tend to give the macros of nutritional information for any of my recipes and I haven’t calculated these one 100% accurately, but my boyfriend is currently tracking his macros, so we’ve worked out what we think are the round about numbers. I’m not going to go as far as to call them a low calorie snack, but for the size of them I was pretty impressed.. because after all, they are a double layered stuffed cookie!
- 3/4 cup oats - blended into a flour
- 80g chocolate pea protein- I've used Nutristrength
- 2 Tbsp coconut oil
- 3 tbsp peanut butter
- Dash of vanilla extract
- 3 tbsp date syrup (could use maple, rice syrup or agave if you wanted to)
- Almond milk
- 2 tbsp smooth peanut butter
- 1 tbsp date syrup
- Dash of vanilla extract
- Tbsp almond milk
- Preheat your oven to 170c and line a tray with baking paper.
- Add all of the cookie ingredients into your blender and blend until well combined. Add a dash of almond milk to help everything stick together and form a dough like texture. This amount may vary depending on how soft your coconut oil was etc. but I tend to just eyeball this.
- Mould your cookies from the dough mixture and place these onto the baking tray. Bake in the oven for around 10 minutes. They should be nicely golden brown and slightly crisp around the edges. Allow to cool completely.
- To make the frosting, combine the peanut butter, syrup, vanilla and almond milk and mix well.
- Once the biscuits are cooled, ice half of them and use the remaining half to sandwich on top. Enjoy!