Ingredients
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260 g 100% natural Peanut Butter
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100 g Coconut Sugar
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2 scoops Vanilla Protein Powder
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½ teaspoon Vanilla Bean
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2 large Egg
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Chocolate Dip
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160 g Dark Chocolate
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Sea Salt
Directions
Steps
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1
Done
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Preheat the oven to 180°C (160°C fan/gas 4) and line a baking tray with baking paper. |
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2
Done
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Place the peanut butter, coconut sugar, protein powder (if using), vanilla and eggs in a bowl and stir until well combined. The mixture should be a little sticky. If it is too thick, add 1–2 tablespoons of water. |
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3
Done
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Scoop out 1 heaped tablespoon of the mixture and roll into a ball using wet hands. Place on the lined baking tray and flatten slightly using the back of a spoon. Repeat with the remaining mixture. Ensure that you leave 2 cm between each ball to allow room for spreading during baking. |
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4
Done
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Bake for 10–12 minutes or until the edges of the cookies are slightly brown. Leave to cool for 2–3 minutes on the tray before moving to a cooling rack to cool completely. |
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5
Done
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To make the chocolate dip, place the chocolate in a microwave-safe bowl and warm in the microwave on medium heat for 30 seconds. Remove from the microwave and stir. Continue warming the chocolate in the microwave for 30 seconds at a time until melted and smooth, stirring in between. |
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6
Done
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Dip half of each cookie into the chocolate dip. Return to the baking tray and sprinkle the chocolate side with salt or crushed peanuts. |
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7
Done
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Store in an airtight container for up to 10 days. |
