|All-purpose flour||1 ¾ cup|
|Unsweetened cocoa powder||1 ¼ cup|
|Granulated sugar||¼ cup|
|Brown sugar||½ cup|
|Ancho chile powder||1 tsp|
|Baking powder||½ tsp|
|Baking soda||½ tsp|
|Whole milk||4 oz|
|Unsweetened apple sauce||⅓ cup|
|Olive oil||¼ cup|
|Vanilla extract||½ tsp|
|Heavy cream||1 ½ cup|
|Sour cream||¼ cup|
|Powdered sugar||½ cup|
|Isopure Protein Isolate Unflavored||2 scoop|
Start by preheating your oven to 350.
In a large bowl, mix together the flour, 1 cup of cocoa powder, granulated sugar, brown sugar, cinnamon, ancho chile, baking powder, baking soda and salt.
In a large measuring cup, measure out the milk, apple sauce and olive oil. Add the egg and vanilla extract and beat with a fork until fully combined.
Using a medium sized cookie scoop, scoop some of the batter onto a cookie sheet lined with parchment paper.
Bake for 10-11 minutes until a toothpick inserted comes out clean. Let them cool completely before adding the filling.
To make the frosting, beat Heavy Cream, Sour Cream, Powdered Sugar, ¼ cup of Unsweetened Cocoa Powder, and Isopure Protein Isolate - Unflavored in the bowl of a stand mixer fitted with the whisk attachment on low speed until combined. Then bump up the speed to medium high and beat until you get firm peaks. Scoop some of the whipped topping onto the bottom side of one cookie, then place another cookie on top.