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Protein Peanut Butter Cookies
Super easy
Soft and chewy protein peanut butter cookies, that are yummy as an anytime snack.
Prep
Cook
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| Category: | Cakes & Deserts |
| Seasons: | All |
| Tags: |
Ingredients
For
12
Person(s)
Cookie dough
| 1 Cup Peanut butter |
| 0.75 Cup Organic coconut palm sugar |
| 90 ml Organic soya milk |
| 10 ml Vanilla essence |
| 0.5 Cup Gluten-free flour |
| 0.5 Cup Lee's clean vegan pea protein powder |
| 5 ml Baking soda |
| 5 ml Himalayan salt |
Protein Peanut Butter Cookies Directions
- 1. Preheat the oven to 180°C.
- 2. Grease or line a baking sheet.
- 3. In a stand mixer, add the peanut butter, melted coconut oil, and sugar. Mix till smooth and creamy.
- 4. Add the flour, pea protein, baking soda (bicarbonate of soda), salt, vanilla essence, and soya milk. (optional extra, to add cocoa nibs)
- 5. The dough will form a ball once blended.
- 6. Remove from mixing bowl and roll into smallish balls and place onto greased/lined baking sheet.
- 7. Place the balls 2cm apart.
- 8. Using a fork press down on the centre of each cookie.
- 9. Bake for 12-14 minutes (the cookies will still be chewy).
- 10. Once the cookies are cooked, place on a rack to cool.
Recipe notes
If you have a hot oven, drop the oven temperature to 160°C.
Optional extras - you can add roasted peanuts, cocoa nibs to the cookie dough or sprinkle extra sugar on top of the dough before cooking.
The recipe can be doubled.
Any non-dairy milk substitute can be used.
Store the cookies in an airtight container and eat within 5 days (if they last that long!)
Nutrition facts
Vegan gluten free lactose free
Per Serving
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