Chocolate-chip, high-protein, peanut butter cookies

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Daaaayum. My kitchen smells good right now.

I’m currently sat, waiting for the peanut butter cookies that I just baked, to cool to below fresh-out-the-oven temperature. So I need to distract myself by writing this recipe blog post, otherwise, I will suffer cookie-burns to the mouth.

Earlier, I was like, ‘Damn, I really want some cookies.’. But then I considered how I wouldn’t be able to stop at one and would end up feeling awful from a sugar and processed-crap overload.

So, I decided to make my own, almost-sugar-free, lower-in-processed-crap, kinda-high-protein (I know right, I’m really selling these…), Banoffee-pie-peanut-butter-chocolate-chip-protein-oat cookies. Boom.

I feel like I should explain myself for all of those sub-par cookie qualities…


So there’s no sugar in the recipe, however, fructose is one of the ingredients in the Banoffee Pie peanut butter I used. If you make these with plain peanut (or another nut butter) then they’ll be actually-sugar-free… but also lower in protein.


So I didn’t feel it would have been honest to say processed-crap free, as, if we’re being pedantic: porridge oats are processed from their original form; Banoffee Pie peanut butter is obviously not just plain-old peanut butter (but I wouldn’t exactly refer to it as ‘crap’); I didn’t make the chocolate myself, from natural ingredients… I bought it from Tesco 🙃


My recipe uses 100g of Dr Zak’s High Protein Peanut Spread, providing 35g protein. Along with the remaining ingredients, you’ll be getting about 7g protein per cookie. So while they’re not super high in protein, they contain much more than your average cookie. Plus they’re quite small, so you’ll probably need to eat 2 of them anyway. Or 3. Or 9…


Nutrition (per cookie)


Kcals: 120      Carbs: 9g      Protein: 7g      Fat 6g


SO, without further ado, here’s the recipe:


*I actually used a chia egg substitute because I had run out of eggs: grind chia seeds then mix 1 tbsp of it with 3 tbsp water and set in the fridge for 15 mins and you have a perfectly decent egg replacement! You can also do the same thing with ground flaxseed (linseed).

  1. Pre-heat the oven to 190°C/Gas Mark 5 and line a baking sheet with baking paper.
  2. Melt the peanut butter for 30 seconds to make it more pliable.
  3. In a medium-sized mixing bowl, with a silicone spatula, mix together the peanut butter, Sukrin Gold and egg/egg replacement.
  4. Chop the chocolate into chocolate chip sized pieces. This is easiest with a large kitchen knife.
  5. Add the oats, baking powder and chocolate and gently fold everything together until it’s evenly combined.
  6. Roll into 9 cookie rounds with your hands and flatten to approx. 1/2 an inch thickness between your palms** then place onto the prepared baking sheet.
  7. Bake for 10-12 minutes. When done, they should be golden brown.
  8. Try to let them cool down a bit before eating to avoid suffering cookie-burns.

**The more cookie mixture you have stuck to your hands, the harder it will be to roll the cookies into rounds, so you may need to wash and dry your hands halfway through doing this.

Aaaaaaaaaand there you have it. Gad-damn tasty peanut butter cookies that are easy AF to make.

If you’re sick of calorie-counting, macro-tracking and the constant struggle to stay ‘on track’, get in touch with me about nutrition coaching; I understand that self-love is vital to total health, wellbeing and happiness, so I ditch quick-fixes in favour of providing you with long-term, meaningful results.

Until next time, you beauties x

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