Have you tried peanut butter flavoured protein powder? It’s a game changer, and I literally could inhale the entire bag on smell alone. I kindly received this Nutty Nutty Peanut Butter Protein Powder from That Protein for being shortlisted as the Best New and Noteworthy Blogger in the upcoming awards with the Health Bloggers Community (there’s still time to vote if you like what I’m doing on the link HERE) and I am beyond excited. Anyway, I knew that I wanted to bake with their protein straight away.
Peanut Butter Chocolate Chip Protein Cookies were the answer.
These cookies disappeared before my very eyes, in fact the first time I made them I only got ½ a Peanut Butter Chocolate Chip Protein Cookie as my family had enjoyed the rest. Although, I’m not complaining as this is clearly a sign that they loved them. And I hope you will, too.
They’re so simple but so comforting and combine two of my favourite things: peanut butter and chocolate. They’re a crunchy cookie with a soft inside that won’t leave you feeling like you’ve had too much sweetness. These little cookies are perfect with an afternoon cup of tea or, even better, with a glass of milk – cookies and milk are always a nostalgic combination.
These Peanut Butter Chocolate Chip Protein Cookies come together in next to no time at all (less than 10 minutes), will leave heavenly aromas of peanut butter and chocolate floating throughout your kitchen, they are a quick bake and even quicker to devour. Or savour, it depends how quickly everyone else can get their hands on them!
Peanut Butter Chocolate Chip Protein Cookies
1 tbsp coconut oil, softened
6 tbsp maple syrup
80g peanut butter (I like crunchy)
1 flax egg (1 tbsp flaxseed with 3 tbsp water)
30g peanut butter protein powder (or your preferred variety, or more flour)
90g spelt flour
40g chocolate chunks
1 tbsp plant-based milk
Preheat the oven to 170Fan/190*C and line a baking tray with parchment paper.
Make the flax egg by mixing the flaxseed with water and leave to thicken for 5 minutes.
Mix the coconut oil, maple syrup and peanut butter together until smooth and creamy. Now stir in the flax egg.
Add the protein powder, spelt flour and give the cookie dough a mix. Now add the chocolate chunks. If it looks too thick, add up to 1 tbsp milk and mix again.
Using roughly 1 tbsp per cookie, roll the dough into balls and flatten slightly on the baking tray.
Bake the Peanut Butter Chocolate Chip Protein Cookies for about 12 minutes, until starting to turn golden on the edges.
Allow to cool fully on a wire rack before storing in an airtight container for 3 days. They freeze well individually, too.
Are you a peanut butter addict? If so, then these are perfect for you and they’re such a crowd-pleaser. I would love to see if you make these Peanut Butter Chocolate Chip Protein Cookies, so please tag me in your creations. I’m @nourishing.amy on Instagram and please use the hashtag #nourishingamy or leave a comment below!
With nutty love x