I made these for my friend's little boys. They were a fun little project on a snowy Sunday. They are WAY healthier than Nabisco's Chocolate Teddy Grahams. Just look at all these ingredients...trans fats, white flour and sugar!
Ingredients: UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), SUGAR, GRAHAM FLOUR (WHOLE GRAIN WHEAT FLOUR), SOYBEAN OIL AND/OR PARTIALLY HYDROGENATED COTTONSEED OIL, COCOA (NATURAL AND PROCESSED WITH ALKALI), DEXTROSE, MALTODEXTRIN, CALCIUM CARBONATE (SOURCE OF CALCIUM), SALT, BAKING SODA, SOY LECITHIN, NATURAL AND ARTIFICIAL FLAVOR, CHOCOLATE, ZINC OXIDE (SOURCE OF ZINC), REDUCED IRON. CONTAINS: WHEAT, SOY.
1/2 cup Jay Robb vanilla whey or egg white protein
3/4 cup peanut flour
1/4 tsp baking soda
1/4 tsp Celtic sea salt
1/4 cup unsweetened cocoa powder
1/4 cup NATURAL almond or peanut butter
4 TBS Just Like Sugar (or erythritol and a drop of stevia glycerite)
2 TBS water (just enough to hold dough together)
Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, stir together the whey, almond flour (*doesn't need to be blanched), cocoa powder, baking soda and salt. Cut in the peanut butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the water and sweetener to form a stiff dough. On parchment paper (lightly greased), roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto cookie sheets. Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned. Remove from cookie sheets to cool on wire racks.
Filling:
1/2 cup natural almond or peanut butter
1/2 cup cream cheese
Stevia Glycerite (to taste) or other sweetener
Mix together and use to hold cookies together:) Makes 24 mini sandwich cookies.
Nutritional Information (per 2 sandwich cookies) = 178 calories, 3.8 carbs, 1.4g fiber
