- 1 scoop Whey Back Vanilla Grass-Fed Protein (can also sub in other flavors - Katie sometimes uses Witch's Whey!)
- 1/3 cup Oat Flour (aka blended gluten free oats)
- 1/3 cup PB2 Or Other Powdered Peanut Butter
- 1/4 cup monk fruit sweetener
- 1/4 cup Unsweetened Applesauce
- 1/4 tsp Baking Soda
- Pinch of Salt
Whey Back Vanilla Grass-Fed Protein
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Directions:
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, add all of your dry ingredients (everything except the applesauce). Give everything a quick mix to combine.
- Add the applesauce and use a silicone spatula to mix until it forms a peanut butter cookie dough. If you use a different type of protein powder, you may need to adjust the amount of applesauce needed as different types of protein absorb differently.
- Use a small cookie scoop (or spoon) to divide the dough up into 8 pieces. Roll each piece of cookie dough into a ball and place them on a cookie sheet or baking sheet lined with parchment paper.
- Bake the cookies at 350 degrees for 6 minutes.
- Remove the cookies from the oven. They will look puffy at this stage, but that is to be expected. Using your hand, gently press down the tops of the cookies to flatten them. Allow the cookies to fully cool and set for about 10 minutes.
- If you want your cookies to be perfectly round, flip a cup or mug upside down and place it over your cookie. Quickly move the cup around in a circular motion so the cookie moves in a circle- this is a great trick to round the edges of your cookies while they are still cooking.
- Enjoy these PB2 cookies fresh, or store them in an airtight container and enjoy them throughout the week.
This recipe is from EFM MAFIA Member, Katie Leonard. You can follow her on IG here and check out her website here.