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Peanut Butter Protein Cookies

Peanut Butter Protein Cookies


Peanut Butter Protein Cookies 

Makes 12 Cookies 


  • 1 cup smooth Peanut Butter 

  • 1/4 cup Maple Syrup 

  • 1/4 cup Coconut Cream 

  • 1 teaspoon Vanilla Extract

  • 1/4 cup Protein Powder of choice or Buckwheat, Oat or GF plain flour.

  • 2 teaspoons Tapioca Flour  

  • 1/4 teaspoon Baking Soda 

  • 1/8 teaspoon Sea Salt 


  • 200g bar of Dark Chocolate (I like 85% Dark)

  • Crushed/chopped peanuts to dip 

Peanut Butter Protein Cookies


Pre-heat oven to 180Β°C 

Line a large baking tray with parchment paper and set aside. 

In a small bowl combine peanut butter, maple syrup, coconut cream and vanilla. 

In a separate bowl whisk together dry ingredients. 

Add 1/2 of dry ingredients to your PB mixture and combine well. 

Add remaining dry ingredients and mix until a dough forms. 

Scoop a tablespoon of mixture or roll tablespoon sized balls in your hands and lay out on baking tray. 

Press down with palm or a fork to flatten. 

Bake for 7-8 minutes until golden. 

Transfer to a wire rack and cool completely. 


Add chocolate to a small pot and melt on a low heat stirring constantly for 2-3 minutes.

(Alternatively brake chocolate into small pieces and melt in the microwave in intervals, warming for 15 seconds at a time stirring between heats for 1-2 minutes)

Let chocolate cool to room temperature. 

Prepare peanuts and place in a small bowl. 

To assemble cookies, place a wire rack over a sheet of parchment or a baking tray. 

Dip each cooled cookie into the cooled chocolate and lay on baking tray. Sprinkle the chocolate with peanuts to coat.

Repeat the process for each cookie. Refrigerate to set. 

Cookies will keep well in the fridge for 2-3 days. 

Enjoy! X

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