Chocolate Protein Cookiecake Sandwiches

There’s two ways you can take this batter: you can make chocolate cookiecakes (i.e. cookie-shaped cakes) or you can make protein pancakes. OR, you can make both, like I did ;-) I made three pancakes and nine cookiecakes. I towered up the pancakes with a couple of protein bagels and maple syrup. I also sandwiched the cookicakes with rice protein and coconut inside. Both versions were really tasty so give either (or both!) a shot :-))))))


1/2 cup pumpkin puree
1 tablespoon chestnut flour
3/4 cup egg whites
3 tablespoons quinoa flakes
3/4 cup chocolate brown rice protein powder
3 tablesopons unflavored (or chocolate) hemp protein
3 tablespoons cocoa powder
1 whole egg
1/2 tablespoon toffee flavdrops (could sub this with just stevia)


1. After blending all of the above, I added 1/2 cup of frozen blueberries to the mix and baked most of it as cookies for ~ 20 minutes at 180 C (356 F).

2. With the leftover batter, I made some pancakes (strange combination, I know, but the bagels added another dimension to the intense chocolateness and mmm! -> delicious!) Then, when the cookiecakes were done, I sandwiched them with 1/4 cup of vanilla brown rice protein powder mixed with 1/2 cup of coconut milk. BOOOOM!!!!! Big chocolate smiles :-)))))

Macros per Serving (out of 12): 

6g protein
5g carbo (1.3g sugars)
1.1g fat (0.1g sat)
1.7g fiber