Name: Peanut Butter Protein Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 75 g GF Rice Pops; 150 g pitted dates; 7 tbsp smooth peanut butter; 2 scoops (vegan peanut butter protein powder); 75 g vegan margarine; Dairy free milk (optional)

This recipe is going to look a little strange to absolutely anyone who has ever baked anything before, so I thought it was worthy of context. When I started prepping, I was originally going to make peanut butter protein bars, got half way through and decided to make peanut butter protein cookies instead. So, if you’re wondering why I’m using rice pops instead of flour and dates instead of sugar – think of your favourite protein bar and hopefully, it will start to make sense.

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I was mixing my ingredients and started thinking how similar some of the textures were to cookie dough, next thing you know I’m reaching for the vegan butter and adjusting my ratios a little to help them bake easier instead.

peanut butter protein cookies, freshly baked on a sheet of greaseproof paper

Nutritional Information

Each cookie contains 8.5g of protein and 2g of fibre. They also contain 10% of your daily vitamin K and an eighth of your daily vitamin E per serving.

Substitutions

If you’re not massively distracted by random thoughts that pop into your head when cooking and like the idea of making this a no bake cookie/ protein bar instead, remove the vegan butter and use half of the recipe pops. Only blend half of the amount you have (¼ the amount listed below) in, and stir in the remaining half (¼ of the below) when you’ve finished mixing the other ingredients in the food processor.

You can swap the nut butter for any nut or seed butter of your choice, and use another protein powder if you wish. Something basic like chocolate or vanilla should work well with the creaminess of the nut/ seed butter.

How to store and does it keep?

Store in an airtight container and keep somewhere cool, they should keep for 5-7 days.

Notes

This recipe contains a lot of variables. Certain types/ brands of protein powder are drier than others, and the texture of nut butter can vary massively, so you’re going to have to use the below as a guide but eyeball the measurements a little depending on the textures you’re working with. For this recipe, runnier peanut butters typically work better, the medium texture ones will be fine, but try to avoid the ones that are more of a thick paste.