If you do not already know, I am a massive peanut butter fan. I love any natural peanut butter, in particular crunchy or super crunchy peanut butter. I do not mind natural peanut butter with a tiny bit of salt in it too. But I do not go near any peanut butter with added sugar, vegetable oil or any added nasties. My favourite peanut butter brand would have to be the Australian owned Mayver’s peanut butter – my favourites are the dark roasted crunchy peanut butter as well as the protein smunchy peanut butter they make 🙂
Another one of my favourite things is snacking. I love having snacks between my main meals, typically a sweet snack or anything with peanut butter in it 🙂 I have made this peanut butter cookie recipe multiple times now. This recipe is not only packed with good carbohydrates, protein, good fat and fibre, but also very easy to make and contains only 6 ingredients. I usually make these cookies as snacks for afternoon tea during the work week. I hope you enjoy this recipe and as always, let me know what you think of this recipe.
Makes 28 cookies
For those of you counting calories and macros, you can use the table below as a guide.
|Carbohydrates (g)||Protein (g)||Fat (g)||Calories|
- 2 cups rolled oats;
- 1 cup Mayver’s dark roasted crunchy peanut (you can use any natural peanut butter);
- 1 tbsp Pure Harvest rice malt syrup (you can add more if you prefer the cookies sweeter as these cookies are not that sweet);
- 4 tbsp Bare Blends vanilla protein powder;
- 6 tbsp milk (dairy or non-dairy); and
- 1/4 cup unsalted roasted peanuts.
- Preheat the oven to 180 degrees Celsius;
- In a bowl, place the peanut butter and rice malt syrup and microwave this mixture for approximately a minute or until the mixture is a little runny;
- Then, add this peanut butter mixture to the rolled oats, protein powder, peanuts and milk and mix together until well combined;
- The cookie mixture should resemble a slightly dryer mixture than the usual cookie dough texture;
- Form the cookie mixture into bite size cookies and place on a baking tray;
- Place the baking tray in the oven and bake for 20-30 minutes or until golden brown;
- Once baked, remove from the oven and allow to cool; and
- Enjoy the cookies with a cup of tea and store the remaining cookies in an air-tight container. The cookies can be kept outside the fridge for up to a week.