top of page
Desserts
And for la Pièce de résistance and my biggest passion of all, DESSERT. Cakes, Cookies, Cinnamon Rolls, Tarts, Ice cream and the list goes on...
Peanut butter & Jam Protein Cookies
What you need:
(makes 15 cookies)
140g flour - Gluten free works too
140g vanilla protein powder
1 tsp baking powder
1/4 tsp sea salt
150g vegan butter - melted and cooled
to room temperature
150g light brown sugar
85g dairy free yogurt at room temperature
1 tsp vanilla extract
3 tbsp crunchy peanut butter
Raspberry jam
How to prepare it
Whisk the flour, protein powder, baking powder and salt in a bowl and set aside.
In a large bowl mix together the vegan butter, sugar, yogurt and vanilla then start adding in the dry ingredients, using a rubber or wooden spatula to fold together: avoid overmixing.
Wrap the bowl in cling film and chill in the fridge for 1-2 hours.
Preheat the oven at 180° and start rolling the cookies - once rolled and placed on a tray lined with baking paper, using a teaspoon or your fingers to dig a 1/2cm hole in the centre of the cookie.
With a teaspoon add jam in the centre of each cookie and bake for 12-15 minutes (depending on your oven) or until the edges are lightly golden.
Once removed from the oven, let the cookies cool for 10-20 minutes to firm up and enjoy!
They can be stored for 5 days in an airtight container or longer if in the fridge.
bottom of page