PEANUT BUTTER PROTEIN COOKIES

MAKES ABOUT 10

PREP TIME 10 MINUTES

COOKING TIME 15 MINUTES

DIFFICULTY EASY

One for all the peanut butter lovers …

7 oz 100% natural peanut butter

3½ oz coconut sugar

2 scoops vanilla protein powder (optional)

½ teaspoon vanilla bean paste or pure vanilla extract

2 large eggs

CHOCOLATE DIP

5¾ oz dark chocolate chips

sea salt or crushed unsalted peanuts, for sprinkling

Preheat the oven to 350°F (325°F convection) and line a baking sheet with parchment paper.

Place the peanut butter, coconut sugar, protein powder (if using), vanilla, and eggs in a bowl and stir until well combined. The mixture should be a little sticky. If it is too thick, add 1–2 tablespoons of water.

Scoop out 1 heaped tablespoon of the mixture and roll into a ball using wet hands. Place on the lined baking sheet and flatten slightly using the back of a spoon. Repeat with the remaining mixture. Ensure that you leave ¾ in between each ball to allow room for spreading during baking.

Bake for 10–12 minutes or until the edges of the cookies are slightly brown. Leave to cool for 2–3 minutes on the tray before moving to a cooling rack to cool completely.

To make the chocolate dip, place the chocolate in a microwave-safe bowl and warm in the microwave on medium heat for 30 seconds. Remove from the microwave and stir. Continue warming the chocolate in the microwave for 30 seconds at a time until melted and smooth, stirring in between.

Dip half of each cookie into the chocolate dip. Return to the baking sheet and sprinkle the chocolate side with salt or crushed peanuts.

Store in an airtight container for up to 10 days.