Description
Delicious and guilt-free Boston Cream Pie cookie sandwiches filled with creamy custard and drizzled with dark chocolate.
Ingredients
Scale
- 1 cup Bob’s Red Mill almond flour
- 1/4 cup Anthony’s lupin flour
- 1 tbsp Isopure unflavored whey protein isolate
- 2 tbsp Wholesome allulose
- 1 tbsp Lakanto granular monk fruit
- 1/2 tsp Rumford baking powder
- Pinch of fine sea salt
- 1 large egg, room temperature
- 1 large egg white, room temperature
- 1/3 cup Fage 0% Greek yogurt
- 1 tbsp Kerrygold unsalted butter, melted
- 1/2 tsp pure vanilla powder
- 3/4 cup Silk unsweetened almond milk
- For the custard filling:
- 1 large egg yolk
- 2 tbsp Wholesome powdered allulose
- 2 tsp arrowroot powder
- 2 oz Philadelphia light cream cheese, softened
- 1/4 cup Fage 0% Greek yogurt, strained
- 1/2 tsp pure vanilla powder
- 3 oz Lily’s dark chocolate chips
- 2 tbsp Organic Valley heavy whipping cream
- 1 tbsp Silk unsweetened almond milk
Instructions
- Prepare the Custard: In a cold saucepan, whisk almond milk, egg yolk, allulose, arrowroot powder, and a pinch of salt. Cook over medium-low heat, whisking constantly until thickened. Remove from heat and whisk in cream cheese until smooth. Cool for 15 minutes.
- Flavor the Custard: Stir in strained yogurt and vanilla. Cover and refrigerate for 45-60 minutes.
- Preheat your oven to 325°F. Line a large baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together all cookie dry ingredients until uniform.
- Mix Wet Ingredients: In another bowl, whisk together egg, egg white, yogurt, melted butter, and vanilla. Fold into dry ingredients until a soft dough forms. Chill for 20 minutes.
- Shape the Cookies: Divide the dough into 20 balls. Flatten each into a 2.5-inch round disc. Place on baking sheet.
- Bake for 11-13 minutes until edges are golden. Cool completely on the pan.
- Assemble the Sandwiches: Pipe 2 tablespoons of custard onto 10 cookies and top with remaining cookies. Chill for 15 minutes.
- Make the Chocolate Glaze: Heat heavy cream and almond milk until steaming. Pour over chocolate chips; stir until glossy.
- Glaze the Cookies: Spoon the chocolate glaze over each sandwich and let it drip down the sides.
- Final Chill: Refrigerate assembled sandwiches for 30 minutes until chocolate is set.
Notes
For make-ahead options, custard can be prepared a day ahead. Cookie dough can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 sandwich
- Calories: 150
- Sugar: 2g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg