Wow! Is it already Thursday? It’s been a week so you better believe I’m keeping Protein Sandwich Cookies within reach. They are the perfect snack to keep me fueled and focused.
So…have you ever had a week where you thought everything was planned and organized to “get s**t done” but somehow it all just fell apart? Your dinner menu is all messed up, everything is taking longer than expected and you lock your keys in your car at the gas pump (with a trunk full of groceries). Yeah, you know what I’m talking about. 🙂
Crazy weeks call for energizing snacks so I always keep Protein Sandwich Cookies on hand. Freezer friendly and the perfect grab-n’-go snack or breakfast as you and the kiddos are headed out the door. Add to that, super easy and quick to make. I call that a bonus! 🙂
If you didn’t know by now, here’s a secret…I’m a snacker/grazer. I would much rather eat little “meals” all day long rather than sit down to a large meal. That’s why I love these Protein Sandwich Cookies. They fill me up and keep me fueled. Are you a snacker/grazer too? Yes?! Then you definitely should check out Kringla Cookies and Banana Snack Cake as well. Two of my favorite snacks. 🙂 So…about these cookies…
Basic Ingredients
- Butter – I use salted butter. You can also substitute with margarine.
- Brown Sugar
- Whole Wheat Flour
- Bananas – applesauce is a great substitute
- Oats – I use quick regular oats
- Wheat Bran
- Nonfat Dry Milk Powder
- Egg
- Baking Soda
- Cinnamon
- Baking Powder
- Salt
- Dried Cranberries – raisins are a great substitute
- Almonds – you can substitute with your favorite nuts
- Peanut Butter and/or Cream Cheese – this is the filling for your cookie sandwiches. I usually fill them with peanut butter or other nut butter.
Directions:
- Preheat oven to 375 degrees and grease or line a large baking sheet.
- In a mixer bowl, beat butter and brown sugar till well combined.
- Add whole wheat flour, bananas, oats, bran, milk powder, egg, baking soda, cinnamon, baking powder, and salt.
- Beat on low speed just till combined.
- Stir in cranberries and almonds.
- Drop rounded tablespoons of dough onto a prepared baking sheet spreading the dough so each cookie is approximately 2 inches in diameter. This will yield 16 cookies (8 tops and 8 bottoms).
- Bake at 375 degrees for 10 minutes.
- Remove to cool on a wire rack.
- Spread the bottoms of half the cookies with peanut butter or cream cheese and top with the remaining cookies.
- Wrap each sandwich cookie in plastic wrap and chill till serving.
See how easy and versatile they are to make?! I’m all about a recipe that you can adapt to your own liking. I would love to see pictures of your version of these Protein Sandwich Cookies!
Happy snacking and Until next time…Cheers!
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Protein Sandwich Cookies
The perfect protein-packed "grab and go" treat.
Ingredients
- 1/4 cup butter
- 1/2 cup brown sugar
- 3/4 cup whole wheat flour
- 2 bananas, mashed
- 1/2 cup quick oats
- 1/3 cup wheat bran
- 1/4 cup nonfat dry milk powder
- 1 egg
- 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup dried cranberries
- 1/4 cup almonds, slivered or chopped
- 1/2 cup natural peanut butter or cream cheese
Instructions
- Preheat oven to 375 degrees and grease or line a large baking sheet.
- In a mixer bowl, beat butter and brown sugar till well combined.
- Add whole wheat flour, bananas, oats, bran, milk powder, egg, baking soda, cinnamon, baking powder, and salt.
- Beat on low speed just till combined.
- Stir in cranberries and almonds.
- Drop rounded tablespoons of dough onto a prepared baking sheet spreading the dough so each cookie is approximately 2 inches in diameter. This will yield 16 cookies (8 tops and 8 bottoms).
- Bake at 375 degrees for 10 minutes.
- Remove to cool on a wire rack.
- Spread the bottoms of half the cookies with peanut butter or cream cheese and top with the remaining cookies.
- Wrap each sandwich cookie in plastic wrap and chill till serving.
Notes
You can substitute raisins for the cranberries, applesauce for the bananas, or walnuts or pecans for the almonds.
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Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 343Total Fat 18gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 43mgSodium 319mgCarbohydrates 40gFiber 6gSugar 21gProtein 9g
Nutritional data is not always accurate.
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