No Bake Chocolate Peanut Butter Protein Cookies Recipe

Ingredients

Dry Ingredients

• 2 cups gluten free rolled oats
• 1 scoop chocolate protein powder (about 1/4 cup)
• 2 tbsp unsweetened cocoa powder
• 1/3 tsp sea salt

Wet Ingredients

• 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

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Instructions

1. Mix the Dry Ingredients: In a medium bowl, combine the gluten free rolled oats and chocolate protein powder. Stir until well mixed to evenly distribute the dry components.
2. Prepare the Wet Ingredients: In a small saucepan, add the almond milk, peanut butter, syrup, vanilla extract, sea salt, and cocoa powder. Heat over medium-low, stirring occasionally, until the mixture becomes smooth and fully combined with no lumps.
3. Combine Wet and Dry: Pour the warm peanut butter and cocoa mixture over the oats and protein powder mixture. Stir thoroughly with a spoon until all ingredients are evenly incorporated and form a cohesive batter.
4. Chill the Batter: Transfer the bowl to the refrigerator and let the mixture chill for 10 minutes. This chilling step is essential to help the batter firm up for easy shaping.
5. Shape the Cookies: Line a cookie sheet with parchment paper. Use a spoon to scoop dollops of the chilled batter onto the sheet, and shape each into your preferred cookie size and form by hand.
6. Set the Cookies: Place the cookie sheet in the freezer for about 10 minutes before serving to help them hold their shape and ensure they do not crumble.
7. Store Leftovers: Keep any leftover cookies stored in an airtight container in the refrigerator to preserve freshness and maintain texture.

Notes

• Substitute monk fruit syrup with honey or maple syrup if preferred; keep in mind this may slightly alter the sweetness and flavor profile.
• Ensure peanut butter is all natural to avoid added sugars or oils.
• Chilling and freezing steps are crucial for the cookies to set properly since they are no-bake.
• These cookies can be stored in the fridge for up to one week or frozen for longer storage.