These Chocolate Dipped Peanut Butter Protein Cookies are easy to make, and so delicious! Melt-in-your-mouth kind of delicious. Seriously. Try them.
These easy protein cookies are made with plant-based protein powder (pea protein blend) and are similar to my original peanut butter protein cookies, but I lessened the fat in these cookies since the chocolate coating has some coconut oil.
If you'd like to use other types of protein powder, use our ultimate peanut butter protein cookies recipe.
The chocolate coating here is made from coconut oil, cacao powder, and stevia. But feel free to use your favorite sugar free chocolate, instead. If you do, you may want to thin it out with a little coconut oil to get the chocolate effect we have here.
Vegan cookies of this kind (with a nut butter base) can be a bit more delicate than a traditional cookie because they are missing egg to hold everything together.
As you form these cookies, the dough may begin to break its shape a little. But the effort to reshape them is worth leaving out the egg, in my opinion, since that is what gives the melt-in-your-mouth feel to these cookies.
Give these cookies a try! And check out my other chocolate peanut butter recipes!
Recipe
Chocolate Dipped Peanut Butter Protein Cookies
Ingredients
Peanut butter cookie:
- ¼ cup (64 g) natural peanut butter
- ¼ cup (60 ml) unsweetened almond milk
- a pinch of sea salt
- ¼ cup (28 g) vanilla plant-based protein powder (pea protein blend)
Chocolate coating:
- 1 tablespoon (14 g) coconut oil melted
- 1 tablespoon (6 g) cacao powder or cocoa powder
- 1 packet (1 g) stevia
Instructions
- Preheat oven to 325F (163C).
- Combine peanut butter and almond milk. Mix well.¼ cup (64 g) natural peanut butter, ¼ cup (60 ml) unsweetened almond milk
- Add salt and protein powder. Combine into a cookie dough. (You may need to use your hands.)a pinch of sea salt, ¼ cup (28 g) vanilla plant-based protein powder
- Break the dough into 6 parts, and roll each into a ball. Place on a parchment-lined cookie sheet.
- Press each with a fork to flatten, and again in the other direction for the design.
- Bake for 16-18 minutes (or dehydrate for about 16 hours at 105-115F). Let cool.
- Mix together ingredients for chocolate coating.1 tablespoon (14 g) coconut oil, 1 tablespoon (6 g) cacao powder, 1 packet (1 g) stevia
- Dip cooled cookies into the chocolate, and place back on the parchment-lined tray.
- Place the tray in the freezer for a few minutes to set the chocolate.
- If you have extra chocolate coating, dip them again and freeze again.
- Enjoy! Store in the refrigerator.
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