(Macros vary depending on cookie and chocolate choices.)


Whenever I think of Easter treats, I think of chocolate peanut butter eggs. Here is the delicious flavor combo in cookie form, Chocolate Covered Peanut Butter Protein Cookies!


For the cookies I used our Peanut Butter Cookie Mix, but you can also use my (vegan) Peanut Butter Protein Cookie recipe, or any cookie that works well with cutters. I used an egg-shaped cookie cutter to shape them.


To make the chocolate coating, I used unsweetened chocolate and added stevia and erythritol. Melted Lily’s chips would also be great for these Chocolate Covered Peanut Butter Protein Cookies, as they already have stevia and erythritol included. Another option would be a coconut oil based Raw Chocolate, but that wouldn’t hold up as well to the touch (it melts more easily). For the swirled icing, I added more confectioners erythritol to the melted chocolate for a thicker version.


I didn’t measure the amount of chocolate or sweeteners here, so I apologize if you’re looking for that. Since there are so many options for cookies and coatings, I just played around with it, and I encourage you to do the same! Have fun with it, and enjoy!

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