No Bake Chocolate Peanut Butter Protein Cookies Recipe

• servings: 14 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

2 cups gluten free rolled oats

1 scoop chocolate protein powder (about 1/4 cup)

1/2 cup monk fruit syrup OR (honey/maple syrup (See notes)

1 tsp pure vanilla extract

1/3 cup unsweetened vanilla almond milk

1/2 cup + 1 tbsp all natural peanut butter

2 tbsp unsweetened cocoa powder

1/3 tsp sea salt

Directions

Mix the Dry Ingredients: In a medium bowl, combine the rolled oats and protein powder. Stir until well mixed.

Prepare the Wet Ingredients: In a small saucepan, add the almond milk, peanut butter, syrup, vanilla extract, salt, and cocoa powder. Heat over medium-low, stirring occasionally, until the mixture is smooth and fully combined.

Combine Wet and Dry: Pour the warm mixture over the oats and protein powder. Stir with a spoon until everything is evenly incorporated.

Chill the Batter: Transfer the mixture to the fridge and let it chill for 10 minutes. This step is crucial for achieving the perfect cookie texture.

Shape the Cookies: Line a cookie sheet with parchment paper. Spoon a dollop of the chilled batter onto the sheet, then shape each into your desired cookie size and shape.

Set the Cookies: For best results, place the cookie sheet in the freezer for about 10 minutes before serving. This will help the cookies hold their shape and prevent them from falling apart.

Store Leftovers: Keep any leftovers in an airtight container in the fridge to maintain freshness.

Nutrition

• Serving Size: 1 cookie
• Calories: 117 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Cholesterol: 0.1 mg
• Sodium: 110 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 6 g