This recipe provides instructions for making peanut butter protein cookies using oatmeal cookie protein powder, creamy peanut butter, sweetener, applesauce, chia egg, vanilla extract, baking powder, and salt. The ingredients are mixed together to form a dough and scooped onto a baking sheet. The cookies are baked for 8-12 minutes and yield 12 cookies per batch. Each cookie contains 170 calories, 11g fat, 8g carbs, and 8g protein.
This recipe provides instructions for making peanut butter protein cookies using oatmeal cookie protein powder, creamy peanut butter, sweetener, applesauce, chia egg, vanilla extract, baking powder, and salt. The ingredients are mixed together to form a dough and scooped onto a baking sheet. The cookies are baked for 8-12 minutes and yield 12 cookies per batch. Each cookie contains 170 calories, 11g fat, 8g carbs, and 8g protein.
This recipe provides instructions for making peanut butter protein cookies using oatmeal cookie protein powder, creamy peanut butter, sweetener, applesauce, chia egg, vanilla extract, baking powder, and salt. The ingredients are mixed together to form a dough and scooped onto a baking sheet. The cookies are baked for 8-12 minutes and yield 12 cookies per batch. Each cookie contains 170 calories, 11g fat, 8g carbs, and 8g protein.
1 cup (250g) creamy peanut butter 1/4 cup (50g) Swerve sweetener* 1 cup (240g) unsweetened applesauce 1 chia egg** 1 tsp vanilla extract 1/4 tsp baking powder 1/4 tsp salt Notes: *Swerve is a sugar-free granular sweetener that measures 1:1 with sugar and bakes like sugar. You can substitute for another sweetener that measures 1:1 with sugar. **To keep these completely vegan, use a chia egg. If you're not a strict vegan, you can use a regular egg. Make chia egg by mixing 1 tbsp chia seeds with 2 1/2 tbsp water and let sit for 5 minutes to thicken. It should be gel-like and thick. Instructions Preheat the oven to 350° F. Add all ingredients to a large mixing bowl. Gently stir together until a smooth, thick cookie dough is formed. Line a baking sheet with parchment. Use a medium cookie scoop to scoop 12 cookies onto the pan. Press down and flatten to about ½ inch thick with a fork and make cross- hash marks. Bake at 350F for 8 minutes to keep cookies more doughy, or 10-12 minutes for a more crisp cookie. I preferred them at 8 minutes and a little bit more of a cookie dough texture. This recipe yields 12 cookies. Macros (per cookie):