My family and I love to bake! We loving measuring all the ingredients, stirring the ingredients, licking the spoons and whisks after and of course, eating the final product! I am always on the look out for EASY, great tasting and HEALTHY treats to soothe our sweet tooth after a meal.
Enter in my fave cookbook, Made with Love by Kelly Childs and Erinn Weatherbie. They are the owners of Kelly’s Bake Shoppe in Burlington, Ontario and they create healthy, vegan, gluten, peanut and dairy free treats!
I use their cookbook almost daily to cook up some savoury plant-based meals and once in a while some sweets.
The other night, after teaching my yoga class, I shared some peanut butter chocolate chip cookies that I modified from their cookbook and my students LOVED them! I promised I would share the recipe on my blog (after receiving permission from Kelly and Erinn, of course) and I couldn’t break a promise as serious as yummy cookies!
PB Protein Power Cookies
What you need:
1 Tbsp ground flax
1 cup natural peanut butter
2 Tbsp coconut oil melted
1 Tbsp Maple Syrup
1 1/4 cup gluten free steel cut oats ground into a powder
1/3 cup coconut sugar
2 scoops of MySmartShake Plant Base OR 3 Tbsp vanilla protein powder
2 Tbsp chia seeds
2 Tsp baking powder
Pinch of sea salt
1/3 cup vegan chocolate chips (President’s Choice chips are vegan although there is a warning of “may contain milk” but the ingredients do not have dairy)
What you do:
Preheat oven to 350 degrees F and prepare a cookie sheet with parchment paper (using parchment paper for baking is a time saver). Add 3 Tbsp water to the flax and set aside to thicken.
In a large bowl, combine the PB, oil, and syrup. In a medium bowl, mix together the oats, sugar, protein powder, chia seeds, baking powder and salt. Add the oat mixture to the PB mixture and blend well. Add the flax meal and stir until well blended and then fold in the chocolate chips.
Form the dough into 1 inch balls and place about 2 inches apart. Use a fork to flatten the balls but leave space between the cookies as they will spread a little.
Bake for 8-10 minutes and allow to cool on the baking sheet before transferring them (they need time to harden).