Protein-packed Peanut Butter Cookies

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Lately, I’ve been experimenting a lot with healthy cookie recipes. Though neither of us crave snacks on regular working weekdays, lock down and working from home has affected our food habits.

If you haven’t tried our Ragi-Cocoa Cookies yet, check it out here

Given that we are also working out, protein snacks are not a bad option. This delicious cookie is packed with just that. Peanut butter flavours punching through, goodness of chickpeas loaded in and you get a chewy cookie.

This recipe also doesn’t take as long to make as other cookie recipes and is eggless, since it already has a ton of protein.

If you are looking for a gluten-free, vegan cookie, then this is a go-to recipe.

Also, there a lot of videos and cooking channels that’ll promise 2 ingredient peanut butter cookies or even 2 minute peanut butter cookies. But trust me, those never work! You definitely need flour and sugar to get a good texture.

Protein-Packed, Vegan and Gluten-free Cookies!

Let’s Get Baking!

Recipe

Makes: 10-12 cookies

Ingredients

Peanut Butter – 200 gms
Chickpea flour (besan) – 100 gms
Caster sugar- 50 gms
Brown or Demarara Sugar – 50 gms
Soy/Regular milk – 100 ml
Choco Chips or Mixed Nuts(optional) 50 gms

Method

Roast the chickpea flour on low flame till the raw smell is gone. Keep it aside.

Make sure the peanut butter you’re using is of good quality (90% peanut butter, at least). Melt the peanut butter in the microwave or over the double-boiler (bain marie).

Whisk the caster sugar and demarara sugar with the melted peanut butter.

Now fold the chickpea flour into the peanut-butter mixture. Make sure it is well combined.

Add the soy milk in parts till you get the right consistency. Fold in the chocolate chips or nuts (Optional).

Refrigerate the cookie dough for one hour. Pre-heat your oven to 160°C.

Grease your palms and make even sized balls of the cookie dough. Place it on a baking tray lined with butter paper. Press it flat with your hand and make criss-cross indents in it with a fork. These cookies won’t spread out but do keep a little space between the cookies.

Bake for 12-15 mins or till the edges of the cookie become crisp and get a golden colour. The cookies will be soft in the middle when taking out of the oven but will harden as they cool down.

Once it comes to room temperature, store in a container with bits of baking paper between two cookies to avoid them from sticking together. Stays fresh for 4-5 days.

There you go, enjoy protein-packed, peanut butter, chewy, decadent, cookies!

If you try out this recipe, please write to us in the comments or share your pictures with us!

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Easy Peanut Butter Cookies

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