Chocolate Dipped Peanut Butter Protein Cookies

• Vegan
• Gluten free

• Produce

  • 1 tbsp Cacao powder

• Refrigerated

  • 1/4 cup Almond milk, unsweetened

• Canned Goods

  • 1/4 cup Plnt vanilla protein powder

• Condiments

  • 1/4 cup Peanut butter, natural
  • 1 packet Stevia

• Baking & Spices

  • 1 pinch Sea salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on proteincakery.com

Description

Ingredients

• ¼ cup natural peanut butter (64g)
• ¼ cup unsweetened almond milk (60ml)
• a pinch of sea salt
• ¼ cup Plnt vanilla protein powder (pea blend) (28g)
• 1 tablespoon coconut oil, melted (14g)
• 1 tablespoon cacao powder (6g)
• 1 packet stevia (1g)

Directions

• Preheat oven to 325F (163C).
• Combine peanut butter and almond milk. Mix well.
• Add salt and protein powder. Combine into a cookie dough. (You may need to use your hands.)
• Break the dough into 6 parts, and roll each into a ball. Place on a parchment-lined cookie sheet (or directly on a mesh dehydrator sheet).
• Press each with a fork to flatten, and again in the other direction for the design.
• Bake for 16-18 minutes (or dehydrate for about 16 hours at 105-115F). Let cool.
• Mix together ingredients for chocolate coating.
• Dip cooled cookies into the chocolate, and place back on the parchment-lined tray.
• Place the tray in the freezer for a few minutes to set the chocolate.
• If you have extra chocolate coating, dip them again and freeze again.
• Enjoy! Store in the refrigerator.

Nutrition