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Updated on December 3, 2014
Chocolate Monster Cookies
Have you heard of the Publix Monster Cookies? They’re basically two chocolate chip cookies with Buttercream icing between the two. Besides the diabetic shock, they are truly the most amazing things on the planet. If you haven’t tried them, just trust me.
Anyways, I’ve been on an oreo kick the last few days and as everybody knows, no matter how much you run, that will hurt your waistline. So I set out for a low sugar, high protein source of chocolate endorphins and created this chocolate monstrosity for you.
The whole recipe made 15 cookies, or 7 cookie sandwiches after I ate one lone cookie. Each cookie sandwich with frosting is only 7 grams of sugar vs. the average serving of oreos is 14 grams of sugar. And not nearly as satisfying or big as this chocolate monster cookie.
Macros for one cookie sandwich with icing:
F 8 (healthy fats) C 16 P12 (Full nutrition facts below)
Chocolate Monster Cookies
Makes 15 cookies or 7 cookie sandwiches
2/3 c. spelt flour
1/2 c. optimum whey chocolate protein powder
1/4 c. stevia (mine measures cup for cup with sugar)
4 squares of Lindt Dark Passion with Caramel and Sea Salt Chocolate Bar (broken into tiny pieces)
1/2 tsp. baking soda
1/2 tsp. pink Himalayan sea salt (regular salt is fine)
1 tsp. vanilla extract
1 tsp. maple extract
2 tbsp. coconut oil (melted)
1/2 c. Unsweetened almond coconut milk (any milk is fine- may need more if mixture is too dry)
1/2 c. PB2 Cocoa (or powdered peanut flour with a little stevia will work)
1/4 c. Hershey’s Dark Cocoa Powder
1 packet of truvia
1/2. cup of unsweetened almond coconut milk (use as much to get your desired frosting consistency, I like mine thicker)
Preheat the oven to 375 degrees. Line a pan with aluminum foil sprayed with non stick spray or just lined with parchment paper. Mix all dry ingredients and all wet ingredients in separate bowls. Combine and stir well- mixture will be sticky. Grab with a spoon and form into a little ball then flatten onto the pan. These will not rise too much, so flatten them out as you put them on the pan. Bake in the oven for about 7-8 minutes. Remove and allow to sit on the pan to cool, this will firm up the bottoms of the cookie.
Meanwhile, mix all frosting ingredients in a mug or bowl. Once the cookies have cooled, frost one on the bottom and stick another cookie to it to form a chocolate monster cookie sandwich (they are truly large)
Store in the fridge for up to 3 days. Any longer than that, I cannot vouch for. My cookies never live that long 😉