› 1 packet (125g) Gullon Choc Chip Cookies – sugar free.
› 10g Chocolate Protein Powder (of choice).
› 50g Dairy Free Butter (melted).
› 100g light Philadelphia cream cheese.
› 40g Protein Powder of choice (I used Salted Caramel Peanut Butter cup flavour).
› 1 teaspoon of stevia.
BISCUIT BASE METHOD
› Pre-heat your oven to 180°.
› In a mixing bowl, crush choc chip cookies + add melted butter and chocolate protein powder.
› On a lined baking tray weigh out 9 equal portions.
› Bake for 10-15 mins or until golden, keep an eye on them to make sure you do not overcook or burn.
› When ready, remove from oven and place in fridge or freezer to cool.
› In a mixing bowl add the cream cheese, protein powder and stevia — mix thoroughly to completely combine, weigh your filling mix and divide by 9.
› Once biscuit base in cool place a single portion of the filling on top, ready to consume.
Keep the filling in seperate container/covered bowl & add to biscuit only when consuming, to remain fresh.
153 cals | P: 6.8g C: 10.3 g F: 9.5g
*Please note: macros above are based on 1 biscuit and 1 serve of filling (the photo above shows 1 biscuit on either side of the filling)