Baking With Bayan

It's a mouthful to say, but a mouthful of goodness

Ingredients:

Almond Fudge Protein Brownie

• 1/2 cup Mashed Banana ( 1 banana)
• 1/8 Cacao Powder
• 1/4 cup Almond Butter
• 1 scoop Chocolate Whey Protein Powder
• 4-6 Oreo Thins

Protein Peanut Butter Cookies

• 1 cup Peanut Butter
• 1/4 cup Coconut Sugar
• 1 egg
• 1 scoop Vanilla Whey Protein Powder
• 2 Tbsp White Icing ( optional)

Directions:

Almond Brownies:

1. Preheat oven to 350F.
2. Lets start with the Almond fudge brownies. Begin with mashing your banana in a bowl until fully mashed.
3. Add in rest of ingredients( minus the oreos), and stir until reaches a balanced consistency.
4. Portion into cupcake cups then top and slightly press each oreo thin into brownie.
5. Bake for 15-20 minutes. Use the toothpick test to check doneness.
6. Once done, let cool.

Peanut Butter Cookies:

1. While Almond Brownies are being baked, let's make your PB cookies!
2. In a bowl add all ingredients and stir until your mix reaches a firm texture.
3. Set up a baking pan with parchment paper. Use 1 heaping tbsp portions of PB dough and roll into a ball, flatten into a cookie shape and place of pan.
4. Your dough will make 6 big cookies. You can also re adjust this to make smaller cookies.
5. Bake in oven at 350F for 12-13 minutes. As soon as the cookies has a golden brown bottom, they're done.
6. Let cool for 10 minutes.

Brownie Cookie Combo:

1. Remove the brownies from the cupcake wraps, and using a small plate or spatula, gently press down on the brownies to flatten them.
2. Layer your flattened brownies on your PB cookies so you can turn them into sandwiches!
3. Using your icing, put in a ziploc bag( imitating a pipping bag) and surround the outside of the brownie. Then top with your second PB cookie.
4. Eat your sandwiches!

Macros: Per Cookie (makes 4 servings)
Protein 26 g Carbohydrates 35 g Fat 24 g