Tag Archives: peanut butter

Protein Cookies: Double Peanut Butter Cookies

As promised, I am back with another variation of my homemade protein cookies. And these are my favorite! I looooooove peanut butter cookies so much, and while I can usually justify eating an entire batch of my favorite recipe by telling myself that it has protein… I really shouldn’t.

This recipe, however, has 6 grams of protein per 100 calorie cookie, and taste wonderfully peanut buttery. I suspect it may become a staple pretty quickly.

Ingredients:

  1. Mix peanut butter into cookie dough until it’s even throughout.
  2. Roll into four small balls and place on a cookie sheet.
  3. Press down on each with a fork, to get the classic peanut butter cookie criss-cross.
  4. Bake at 350 F for 10-12 minutes.

Nutrition (per cookie): 8.9 grams of carbs, 4.4 grams of fiber, 2.7 grams of sugar; 4.3 grams of fat, 5.7 grams of protein

You could even add some chocolate chips or cacao nibs to give these some extra umph. Comment if you tried this and what you thought. Happy baking!DSC09047

Peanut Butter Protein Oatmeal

DSC08916This peanut butter oatmeal is loaded with 15 grams of protein, 14 grams of fiber, and only 4 grams of sugar and is vegan, gluten-free, and easy to throw together.

Ingredients: 

  • 1/2 cup rolled oats, gluten-free if needed
  • 1 1/4 cup almond milk
  • 2 tbs PB2 powder
  • 1 tbs chia seeds
  • 1 tbs flax seeds, ground
  • stevia to taste

Prepare oatmeal as usual, using 1 cup of almond milk instead of water. Mix in additional almond milk and other ingredients after cooking, and enjoy!

Nutrition: 340 calories, 13 g fat, 30 g carbs (14 g fiber, 4 g sugar), 15 g protein.

Peanut Butter Cookies

I love cookies. I think everyone loves cookies- it’s part of human nature. But traditional cookies have problems. Butter. Eggs. FLour. Sugar. You know, the main ingredients? The ones that make cookies tasty? Yeah. They’ve got to go.

When I first went vegan, I didn’t care about nutrition- I was what I call a ‘fun vegan’- I ate Oreos, Sour Patch Kids, Ben and Jerry’s almondmilk ice cream by the pint (note: my last meal on earth will be a pint of Ben and Jerry’s and a 44 oz Coke Slurpee). Essentially, I didn’t care what I was putting into my body, as long as no animals suffered.

Then I started college, and my mental health took a nose dive. Could it have been constant access to coffee? Maybe. Co

uld it have been stress from new classes? Maybe. Could it have been getting dumped- twice- within the span of a few months? Yeah, that definitely didn’t help. During my winter break, I began watching as many food documentaries as I could. They all seemed to conclude the same thing: a vegan lifestyle is better on the body, environment, and mind.

I thought it was so unfair! I was already vegan! Why wasn’t I happy and healthy? Oh. Maybe it was all the Oreos, and Diet Coke, and french fries…

I started creating and changing recipes to cut out white flour, refined sugars, process oils, everything nasty and artificial. These cookies were my first major success, and I always keep the ingredients on hand. Fluffy, chocolatey, peanut-buttery goodness- I could probably eat a whole batch.

Peanut Butter Cookies

  • 1 cup natural peanut butter (I use Smuckers)
  • 2/3 cup organic coconut sugar
  • 4 tbs organic unsweetened applesauce
  • 4 tbs coconut flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp vanilla extract
  • 1/4 cup raw cacao nibs

Combine all ingredients except cacao nibs until a soft dough forms. Stir in cacao nibs. Refrigerate dough for at least an hour. Preheat oven to 350 degrees F. Roll dough into 1 to 1.5-inch balls, placing on a baking sheet lined with a silicone baking mat or parchment par. Gently flatten with a fork. Bake for 8 to 10 minutes. Let cool for at least five minutes before serving. Eat of freeze within five days.

Nutrition: 119 calories, 6.6 g fat, 10.2 g carbs (1.5 g fiber, 7.1 g sugar), 3.2 g protein

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