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Chocolate Peanut Butter Protein Cookies

Posted By

Olivia Ensor

Jumbo-sized chocolate peanut butter cookies that are high in protein, vegan and delicious.

Prep Time: 15 minutes + 60 minutes freezing + 15 minutes chilling
Cooking Time: 12 minutes


  • 5 tsp Smooth peanut butter
  • 90g Dairy free butter
  • 100g Light muscovado sugar
  • 3 tbsp Unsweetened dairy free milk
  • 90g Self-raising flour
  • 30g Raw cacao powder
  • 30g Rich Chocolate Clean Lean Protein
  • 30g Unsalted peanuts, roughly chopped
  • ½ tsp Baking powder
  • Pinch of sea salt
  • Dairy free white chocolate chunks to top the cookies


  1. Line a baking tray with baking parchment and spoon 5 individual teaspoons of peanut butter onto a tray. Pop in the freezer for an hour to harden.
  2. Preheat an oven at 180o
  3. In a large bowl, cream together the butter and sugar until light in colour.
  4. Add the milk and whisk until combined.
  5. Mix the remaining ingredients together in a bowl (excluding the white chocolate) and once combined add to the wet mixture and mix until you form a cookie dough.
  6. Place the cookie dough in the fridge for 15 minutes to harden.
  7. Split the cookie dough into 5 equal pieces - it should be firm, but not too crumbly and not too wet.
  8. Using damp hands roll each piece of cookie dough into a ball then flatten with the palm of your hand. Place a teaspoon of the frozen peanut butter in the centre. Wrap the cookie dough around it so it is encased in the mix. Continue to do with the 4 remaining pieces.
  9. Place the cookie dough well-spaced out on baking trays and bake for 12 minutes in a preheated oven at 180o Take the cookies out whilst they are still a little soft as they will harden as they cool.
  10. Press the white chocolate chunks into the dough whilst the cookies are still warm and ENJOY!