Posted on Jan 14, 2021 by Macro Mike

  • serves 10
  • prep time 20-25 mins
  • cooking time 20 mins


100gMacro Mike PB+ Peanut Butter, made into a paste
100mlMaple syrup
15mlAlmond milk
75gOat flour
40gCacao powder
50gMacro Mike Chocolate PB Protein+ Powder
1 tspBaking powder
70gCoconut yogurt
20gMacro Mike Chocolate PB Protein+ Powder
10gCacao powder
50gDark 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!



  • protein 9.6g
  • fat 4.8g
  • carbs 18.8g
  • calories 168

Steps for COOKIES:

  1. Preheat oven to 170 degrees C and line a tray with baking paper.
  2. In a medium bowl, mix together the peanut butter , maple syrup and almond milk until combined.
  3. 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.
  4. Divide the dough into 20 cookies, roll into balls and then flatten out.
  5. Bake in the oven for 20mins.
  6. Remove and allow to cool completely.

Steps for FILLING:

  1. In a small bowl, mix together the coconut yogurt, protein powder and cacao powder until a thick mixture has formed.
  2. Divide the cookies into pairs and add an even amount of the filling to one from each pair.
  3. Press the 2 biscuits together until they stick together like a sandwich.
  4. Melt your favourite chocolate and drizzle over the top.
  5. Leave to set and then ENJOY!
  6. Store in an air tight container in the fridge for up to a week.