What’s better than peanut butter and chocolate chips…I’ll wait oh yea, many gains with yummy plant base protein! I added my three faves to make the perfect peanut butter and chocolate chips plant base protein cookies. Hope y’all enjoy!
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
cookies
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Ingredients
- 3/4 cups Vega-one vanilla protein powder (approx. 4 scoops)
- 1 cup Peanut butter chips melted in double boiler
- 3 Tablespoon Chocolate chips melted in double boiler
- 2 Tablespoon butter soften
- 4 Tablespoon Oat flour grounded up roll oats *blended*
- 1/3 cup brown sugar
- 2 large eggs
- 2 large egg whites only separate the yoke and toss it
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon *optional*
- 1 pinch nutmeg *optional* (approx. 1/16 to 1/8 teaspoon)
- 5 chocolate chips per cookie add more if desired
Ingredients
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Instructions
- Preheat oven to 350 degrees.
- Use a food processor i.e. blender, *I used my NutriBullet * to finely grind 4 tablespoon of grounded oats into a flour.
- Combine all dry ingredients; protein powder, oats flour, baking soda, brown sugar, sea salt, cinnamon and nutmeg. Mix and set aside.
- Use a double boiler in order to melt peanut butter and chocolate chips or in my case I made a double boiler: by adding 1 cup of water to a pot (approx. 5 minutes to boil), set a heat residence bowl into the pot and stir occasionally until everything melts.
- Once peanut butter and chocolate chips are melted, remove from the pot of boiling water (heat), let it cool for 5 minutes before transferring into mixing bowl.
- In a large mixing bowl, combine ingredients; dry and wet, the melted peanut butter and chocolate chips, add pure vanilla extract, 2 tablespoon of butter and stir well until everything is mixed in together.
- Scoop cookies into balls onto a cookie sheet with parchment paper and place a few centimeter a part. Add 5 chocolate chips to cookie dough. i ended up adding much more than 5 hehe. *Advice use an ice cream scooper...I used my hands and oh boy did it get messy*. Pat down with your hands to get a wider cookie *optional* as you can see I did not pat my cookies down at all and it still came out great.
- Bake for 10 minutes until bottom gets slightly golden brown do not bake longer than 15 minutes. Pass 15 minutes you'll get a denser cookie. This recipe can make 18-20 cookies but if you portion the balls out, I'm confront it can make 25-30 cookies.
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