Protein Peanut Butter Cookies
Super easy

Soft and chewy protein peanut butter cookies, that are yummy as an anytime snack. 



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Category: Cakes & Deserts
Seasons:  All


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. 1. Preheat the oven to 180°C.
  2. 2. Grease or line a baking sheet. 
  3. 3. In a stand mixer, add the peanut butter, melted coconut oil, and sugar.  Mix till smooth and creamy.
  4. 4. Add the flour, pea protein, baking soda (bicarbonate of soda), salt, vanilla essence, and soya milk. (optional extra, to add cocoa nibs)
  5. 5. The dough will form a ball once blended.
  6. 6. Remove from mixing bowl and roll into smallish balls and place onto greased/lined baking sheet.
  7. 7. Place the balls 2cm apart.
  8. 8. Using a fork press down on the centre of each cookie. 
  9. 9. Bake for 12-14 minutes (the cookies will still be chewy).
  10. 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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