- serves 10
- prep time 20-25 mins
- cooking time 20 mins
Ingredients
| COOKIES: | |
|---|---|
| 100g | Macro Mike PB+ Peanut Butter, made into a paste |
| 100ml | Maple syrup |
| 15ml | Almond milk |
| 75g | Oat flour |
| 40g | Cacao powder |
| 50g | Macro Mike Chocolate PB Protein+ Powder |
| 1 tsp | Baking powder |
| FILLING: | |
|---|---|
| 70g | Coconut yogurt |
| 20g | Macro Mike Chocolate PB Protein+ Powder |
| 10g | Cacao powder |
| 50g | Dark chocolate, vegan |
Created by: @mainlymonica
A delicious plant based recipe that takes our chocolate peanut butter protein powder combined with cacao and oat flour for a gluten-free delight. Great for snacking on or eating all at once!
Macros
PER SERVING
- protein 9.6g
- fat 4.8g
- carbs 18.8g
- calories 168
Steps for COOKIES:
- Preheat oven to 170 degrees C and line a tray with baking paper.
- In a medium bowl, mix together the peanut butter , maple syrup and almond milk until combined.
- Add the oat flour, cacao powder, protein powder and baking powder, and mix together with your hands until a thick but slightly sticky dough has formed.
- Divide the dough into 20 cookies, roll into balls and then flatten out.
- Bake in the oven for 20mins.
- Remove and allow to cool completely.
Steps for FILLING:
- In a small bowl, mix together the coconut yogurt, protein powder and cacao powder until a thick mixture has formed.
- Divide the cookies into pairs and add an even amount of the filling to one from each pair.
- Press the 2 biscuits together until they stick together like a sandwich.
- Melt your favourite chocolate and drizzle over the top.
- Leave to set and then ENJOY!
- Store in an air tight container in the fridge for up to a week.