INGREDIENTS:
100g YUM PPB – Powdered Peanut Butter
1/3 Cup water
50g Sweetener of choice
1 Egg
30g Protein Powder of choice – we used Bulk Nutrients WPC in Chocolate
Pinch of salt
** MAKES 10 COOKIES
DIRECTIONS:
- Preheat oven to 180°. Line baking tray with baking paper
- Add in 60g powdered peanut butter (PPB) to a medium-sized bowl and gradually incorporate ⅓ cup of water, avoiding lumps. It should become a thick paste.
- Mix in your sweetener of choice and a pinch of salt, keep mixing until it looks smooth, thick, and glossy.
- Mix in one egg, the mixture should be quite runny but still smooth and glossy.
- Sift in the remaining 40g of powdered peanut butter (PPB), mix it in and AVOID LUMPS AT ALL COST!
- Create a circle of batter on the baking paper (a little less thick than a finger) like how you would when making pancakes, not spherical scoops; this is because lower-fat cookies will not spread on their own.
- Bake for 10 – 13 minutes
- Let cool on a baking rack for 5 minutes. The cookies will be slightly soft and appear rubbery, but they'll harden up beautifully in the fridge.
- Refrigerate for at least 40 minutes for them to become chewy and dense like an energy bar. Enjoy!
NUTRITION:
Protein: 8.1g
Carbs: 1.8g
Fat: 1.9g
60 Cals per cookie
