Peanut Butter Chocolate Cookies (Printer-Friendly Version)
Soft and chewy peanut butter chocolate cookies made with wholesome, dairy-free ingredients and natural sweetness.
# What You'll Need:
→ Dry Ingredients
01 -
1 cup plant-based vanilla protein powder
02 -
1/2 cup whole wheat flour
03 -
1/2 teaspoon baking soda
04 -
1/4 teaspoon salt
→ Wet Ingredients
05 -
1/4 cup maple syrup
06 -
1/4 cup coconut oil, melted
07 -
1 large egg
08 -
1 teaspoon vanilla extract
09 -
1/4 cup creamy peanut butter
→ Add-ins
10 -
1/3 cup dairy-free dark chocolate chips
# Steps to Follow:
01 -
In a large bowl, combine the protein powder, whole wheat flour, baking soda, and salt. Stir until evenly distributed.
02 -
In a separate bowl, whisk together the maple syrup, melted coconut oil, egg, vanilla extract, and peanut butter until smooth.
03 -
Pour the wet mixture into the dry ingredients and stir gently until a dough forms. Fold in the dairy-free chocolate chips evenly.
04 -
Scoop dough onto a parchment-lined baking sheet, flattening each mound slightly to form cookies.
05 -
Bake at 350°F (175°C) for 9 to 12 minutes depending on desired texture: 9-10 minutes for soft and gooey, 11-12 minutes for thick and chewy.
06 -
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
# Additional Tips:
01 -
For vegan preparation, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
02 -
Sprinkle a pinch of sea salt atop each cookie before baking to enhance flavor.
03 -
Store cooled cookies in an airtight container for up to 5 days at room temperature, 10 days refrigerated, or freeze for up to 3 months.
04 -
Reheat frozen cookies by microwaving for 30 seconds or until warmed through.