High‑Protein Peanut Butter Cookies (Plant‑Based)

High‑Protein Peanut Butter Cookies (Plant‑Based)

These easy plant-based cookies are high in fibre, healthy fats and protein, and taste like a real treat. They’re gluten-free, dairy-free (if you use maple syrup and dark choc chips) and perfect for meal-prep.

  • Prep: 10 Mins
  • Cook: 12-15 Mins
  • Servings: 4 Cookies
  • Difficulty: Easy
  • Protein: 13g / serve
  • Plant-Based / Gluten-Free

Ingredients

  • 65 g honey or maple syrup (50 g maple syrup for vegan)
  • 125 g rolled oats (blitzed to flour)
  • 40 g Lupin Gold protein isolate
  • 1/3 cup (≈ 50 ml) unsweetened almond milk
  • 90 g smooth peanut butter
  • 80 g dark or sugar-free chocolate chips
  • Flaky sea salt, to top

Method

Pro tip: Double this recipe to save more for later!

  1. Preheat oven: Set oven to 180 °C. Line a baking tray with baking paper.
  2. Make oat flour: Blitz rolled oats in a blender/food processor until fine.
  3. Combine wet ingredients: In a bowl, mix honey/maple syrup, almond milk and peanut butter.
  4. Add dry ingredients: Stir in lupin protein and oat flour until a dough forms. Fold in chocolate chips.
  5. Shape: Divide into four balls and press each onto the baking tray (they won’t spread much).
  6. Bake: Bake 12–15 min until edges are golden. Sprinkle flaky sea salt on top.
  7. Cool: Allow to cool before eating. Store extras in the fridge or freeze.

Approximate Macros (per serve)

Nutrition Per Serve
Protein ~13 g
Carbohydrates ~35 g
Fat ~15 g
Fibre ~6 g
Macros are estimates and may vary.
Recipe by

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