Haunted Dubai Monster Cookies High Protein #Recipe Maison Methodologie Copycat by @LibbyKlein #Halloween #HighProtein

Libby Klein I am slammed with ads on Facebook and Instagram for these outrageously expensive protein cookies from Maison Methodologie. They always look amazing and I want them. The first time I looked into buying them I thought for sure I was misunderstanding something. Like is that assortment for a dozen of each cookie? or a dozen total cookies. If you've checked them out you know exactly what I mean. So I confess. I finally broke down and bought them. They are good. They are smaller than I expected for the price. And I can tell you from working on a copycat recipe that a lot of the cost comes from high quality ingredients and the amount of protein powder necessary to get the cookies to meet the macros they say they have.  Plus the packaging and the detail and of course the profit margin. And I personally love a variety pack of just about anything.

While all that is true, and they were a very nice treat, I still can't afford to eat a $12 cookie every day. And since I know how to bake, I have no business buying $12 cookies very often when I can just make them myself. No offence to Maison Methodologie. You better believe I'm waiting to see what the post Thanksgiving sale looks like!

So the cookie I decided to tackle was their Haunted Dubai for Halloween. I cannot guarantee that a side by side comparison would prove I have nailed this copycat because it's not one that I received in my order. But I did make a very good cookie that makes for a high protein snack or meal replacement.

I used President butter from France, Valrhona chocolate from France, Pistachio Paste from Sicily, Einkorn wheat, Black Cocoa from King Arthur and Levels Vanilla Bean Protein Powder.

I know the recipe isn't exactly the same because, Dubai chocolate has toasted coconut involved and I did not add that. You could though. Just toast a few tablespoon of coconut and add it on top of the pistachio. I also did not add any green food coloring to my pistachio because I prefer not to have colorings whenever possible. I used a very expensive Sicilian Pistachio spread, but you could substitute just white chocolate ganache with green food coloring if you're going for the look without the pistachio flavor and added expense. 

In fact, if you make these for the kids for Halloween you can just make any chocolate-chocolate-chip cookie recipe you want and decorate them with the green tinted white chocolate and candy eyes. But if you're going for the high protein kick so you can have one of these as a meal replacement, I've got you covered with the whole recipe below, and the nutrition information and comparison is below that. Be sure to let me know in the comments what you think.

Haunted Dubai Monster Cookies
Maison Methodologie Copycat

Makes 15 Giant or 18 Large or 24 Medium Cookies

Ingredients

2 sticks (1 cup) of French butter
¾ cup light brown sugar
¼ cup monk fruit with allulose
1½ cup Einkorn flour
1½ cup Vanilla Protein Powder
¼ cup black cocoa powder
½ tsp baking soda
½ tsp kosher salt
3 eggs
140 grams Valrhona milk chocolate (Either feves or chopped chocolate bars)
24 tsp (1/2 cup)  Sicilian Pistachio Spread
48 candy eyes

*If you have coconut, toast some and sprinkle it on top to make these a really nice Dubai Chocolate inspired Cookie.

Directions

Preheat your oven to 350°.

Combine Flour, Vanilla Protein Powder, Black Cocoa, baking soda, and salt in a separate bowl. Whisk to combine.

Put butter, brown sugar, and monk fruit in the bowl of your stand mixer. Beat until thick and creamy. Add Eggs and molasses to the sugar and butter. Beat to combine. Add in the dry ingredients and mix on low until the dough comes together.

Chop the chocolate if necessary. Add to the cookie dough. Mix well. Take the dough and form either 18 large balls or 24 medium sized balls with a chocolate piece on top. Flatten slightly.

Bake in a 350° oven for 10 minutes for 24 medium cookies, 12-14 minutes for 18 large cookies. Let cool on the pan.

Stir your pistachio paste until smooth. Drizzle lines of pistachio paste across the center of each cookie. Add two candy eyes in the middle of the pistachio paste.

I tried to make 70 gram cookies like the Maison Methodologie website says their cookies weigh, but they were way too big for me and came in at a whopping 400 calories. At 70 grams each, the recipe makes 15 cookies.

If you make 18 large sized cookies, they each have 
330 calories / 19.5 g protein / 18g fat / 22g carbs.

If you make 24 Medium cookies, they each have
250 Calories / 14 g protein / 13 g fat / 17g carbs.

For comparison, the macros for the Maison Methodologie Brown Butter Milk Chocolate Cookies according to their website are
293 Calories / 15 g protein / 16 g fat / 23 g carbs.

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Libby Klein writes ridiculously funny murder mysteries from her Northern Virginia office with a very naughty calico Persian named Miss Eliza Doolittle, and a sweet black Lab named Vader. She can name that tune for 70s and 80s rock in the first few notes, and she's translated her love of classic rock into her Layla Virtue Mysteries. Libby was diagnosed with an autoimmune disease that prevents her from eating gluten without exploding. Because bread is one of her love languages, she includes the recipes for gluten free goodies in her Cape May based Poppy McAllister series. Most of her hobbies revolve around travel, and eating, and eating while traveling. She insists she can find her way to any coffee shop anywhere in the world, even while blindfolded. Follow all of her nonsense on her website www.LibbyKleinBooks.com/Newsletter/