With the Beast from the East in full effect here in Ireland I figured I could get a chance to catch up on some of my recipes. These double choc high protein peanut butter cookies are super filling, high protein, and flower free!
Ingredients:
- 1 Cup crunchy peanut butter ( I recommend non sweetened whole nut butters)
- 1 Cup Choc Peanut Bulk powders Vegan blend protein powder (any will do I just wanted to keep with the flavor profile)
- 1/2 Cup Golden Syrup
- 1 Large ripe banana
- 2 tbs Chia seeds (milled if possible)
- 12 tbs water
- 1/4 Cup Raw Cocao nibs
Method:
- Preheat oven to 170 Deg C about 340 Deg F
- In a small bowl combine the chia seeds and water, leave to sit.
- Peel and mash the banana and put to one side.
- Chop up the raw cocao nibs into smaller pieces.
- Take a large mixing bowl and combine all the ingredients including the chia, banana and cocao nibs.
- Mix well and turn out on to an oiled counter, knead the cookie dough for 5 min to ensure everything is combined.
- Take a large baking tray or 2 smaller ones and line with baking paper.
- Divide the cookie dough into 24 even balls and place on the tray.
- Flatten down the dough with a flat bottomed glass, about 1/2 an inch or 1.5 cm thick.
- Place in a preheated oven for 12 - 15 mins at 170 Deg c.
- Remove when the cookies start to brown at the edges and place on a wire tray to cool.
Monch these down with a glass of your favourite mylk or a cup of strong coffee!
I ommited salt from this recipe and you can if you want add 1 tsp of course ground sea salt for extra flavour
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