Name: Protein Whoopie Pies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10
Cuisine: American
Ingredients: Shamrock Farms Protein Shake, Chocolate; Reich Family Kitchen Cocoa Bombs; Bob's Red Mill Whole Wheat Pastry Flour; Sweet'N Low Sweetener, Zero Calorie; Arm & Hammer Fridge-N-Freezer Baking Soda; Chobani Flip Non-Fat Greek Yogurt Blueberry B-Fast; O Organics Almondmilk, Organic, Original, Unsweetened; Value Corner Vanilla Flavor, Imitation; Justin's Almond Butter, Cinnamon; Philadelphia Reduced Fat Cream Cheese Spread with a Third Less Fat; Shamrock Farms Protein Shake, Vanilla

Preheat oven to 350°F and line a baking pan with parchment paper.

In a bowl, whisk flour, chocolate protein powder, cocoa powder, zero calorie sugar replacement and baking soda.

In a large bowl, whisk together Greek yogurt, almond milk and vanilla.

Add dry mix to wet, and gently fold until just combined.

DO NOT OVER-MIX or protein powder will make the brownie dense.

Add in almond butter/cashew butter and fold.

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Batter should be thick.
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Cover bowl and place in fridge for 15 mins to chill.

Scoop out about 2 Tbsp of batter onto pan, and shape into rough dome.

Repeat with remaining batter, leaving about 2” gap between each. You should have about 20 portions.

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Bake for 12-15 minutes.
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Assemble:

Let cookie-cake cool completely or the filling will melt.

In a bowl, whisk softened cream cheese, greek yogurt, protein powder and milk until smooth.

Scoop about 1-2 Tbsp onto base of one cookie, spread, and cover with another.

Repeat until all whoopie pies are assembled.

Protein Whoopie Pies

Serves 10

10 mins prep

15 mins cook

12 mins Chill Time:

37 mins total

What you need

Filling:

How to make

Assemble:

Available coupons from Hayl's Kitchen