Prebiotic and probiotic cookie preparation

A method for making a prebiotic and probiotic sandwich cookie, the method comprising:

• blending dry ingredients comprising a polyphenol, a resistant starch, and a prebiotic soluble fiber with vegetable fat;
• mixing in water until glomeration and formation of a dough;
• baking the dough to form biscuits;
• preparing a crème filling comprising a resistant starch, a butter, one or more vegetable fats, a natural flavor, and Bacillus coagulans spores;
• wherein the crème filling is prepared under conditions that avoid exposure to heat to maintain spore viability;
• and
• sandwiching the crème filling between two of the biscuits to produce the prebiotic and probiotic sandwich cookie.

A prebiotic and probiotic cookie that increases at least one of Lactobacillus bulgaricus, Bacillus coagulans, Collinsella aerofaciens, Hippurate, Erysipelotrichia, Streptophyta, or butyrate in a consumer upon consumption, the prebiotic and probiotic cookie comprising:

• at least two biscuits, wherein each of the at least two biscuits comprises:
• a polyphenol;
• a resistant starch;
• and
• a prebiotic soluble fiber;
• and
• a crème filling disposed between the at least two biscuits;
• wherein the crème filling comprises a nut butter, a natural flavor, and Bacillus coagulans spores;
• wherein the crème filling is prepared under conditions that avoid exposure to heat to maintain spore viability.