Prot: 6 g, Carbs: 4 g, Fat: 8 g, Cal: 112

These Chocolate Dipped Peanut Butter Protein Cookies are easy to make, and so delicious! Melt-in-your-mouth kind of delicious. Seriously. Try them.

I recently made a triple batch of my Peanut Butter Protein Cookies and had just finished making another recipe with a chocolate coating. I looked at the counter and saw peanut butter cookies and melted chocolate, and thought, “Yes. This must happen.”

The Vitamin Shoppe had recently sent over their new Plnt protein powder, a raw pea protein blend. It worked perfectly in this recipe! The cookie part of this recipe is similar to my original Peanut Butter Protein Cookies, but I lessened the fat in these cookies since the chocolate coating has some coconut oil.

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.

Since the Plnt protein is a raw protein blend, these Chocolate Dipped Peanut Butter Protein Cookies can even be made raw vegan by (choosing raw versions of the remaining ingredients and) dehydrating them. I have this Excalibur dehydrator, and love it! My body feels great on raw vegan food, and I have had the dehydrator for years!

Give these cookies a try! And check out my other chocolate peanut butter recipes!

Chocolate Dipped Peanut Butter Protein Cookies

 

Author: Andréa

Nutrition Information

• Serving size: 1 cookie
• Calories: 112

• Fat: 8g
• Carbohydrates: 4g
• Sugar: 0g
• Fiber: 1g
• Protein: 6g

Prep time:  15 mins

Cook time:  18 mins

Total time:  33 mins

Print

Makes 6 cookies.

Ingredients

Peanut butter cookie:

• ¼ cup natural peanut butter (64g)
• ¼ cup unsweetened almond milk (60ml)
• a pinch of sea salt
• ¼ cup Plnt vanilla protein powder (pea blend) (28g)

Chocolate coating:

• 1 tablespoon coconut oil, melted (14g)
• 1 tablespoon cacao powder (6g)
• 1 packet stevia (1g)

Instructions

1. Preheat oven to 325F (163C).
2. Combine peanut butter and almond milk. Mix well.
3. Add salt and protein powder. Combine into a cookie dough. (You may need to use your hands.)
4. Break the dough into 6 parts, and roll each into a ball. Place on a parchment-lined cookie sheet (or directly on a mesh dehydrator sheet).
5. Press each with a fork to flatten, and again in the other direction for the design.
6. Bake for 16-18 minutes (or dehydrate for about 16 hours at 105-115F). Let cool.
7. Mix together ingredients for chocolate coating.
8. Dip cooled cookies into the chocolate, and place back on the parchment-lined tray.
9. Place the tray in the freezer for a few minutes to set the chocolate.
10. If you have extra chocolate coating, dip them again and freeze again.
11. Enjoy! Store in the refrigerator.

Notes

A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, the only substitution I would recommend is another pea protein blend, or rice protein powder. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.)

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