Peanut butter has to be one of my favourite things... opening a jar is dangerous though, I could eat it straight from the jar! These cookies are just as risky. They are so sweet and nutty, you won’t want to stop at one. Made using our Choc Peanut Butter Whey, you can use smooth peanut butter (or any nut butter for that matter) but crunchy peanut butter adds texture and a real depth of flavour. With only 4 ingredients and minimal effort required, what’s stopping you?
Serves 20
Ingredients
- 200g crunchy peanut butter
- 175g caster or white granulated sugar
- 1 scoop (30g) Efectiv Choc Peanut Butter Whey protein
- 1 medium egg
Method
- Preheat your oven to 180°C and line a baking tray with greaseproof paper.
- Mix the peanut butter and sugar together in a bowl until well combined.
- Add the egg and 1 scoop of Efectiv Choc Peanut Butter Whey, mixing to form a dough.
- With cold hands (it’s a pretty sticky mix!), roll the dough into roughly 1.5 inch balls.
- Place onto the baking sheet a few inches apart, flatten and use a fork to create a criss-cross pattern in the middle.
- Bake for 10–12 minutes until they are golden around the edges. Try to allow them to cool before you dig in!
Store in an airtight container for three days. You can form the cookies and freeze them, adding 2 more minutes to the cooking time whenever you want a sweet treat.
Nutrition
- Calories 105kcal
- Protein 4.3g
- Carbs 9.5g
- Fat 5.4g
Looking for more high-protein baking ideas? Browse our full protein recipe collection or explore our whey protein range to find your favourite flavour.
Recipe by Fuelled By Macros.
Every dose on the label.
The products this recipe uses.
