This recipe needs no introduction. I love chocolate and peanut butter and so I made a cookie out of them. These are so incredibly healthy! I’m no calorie counter but when it comes to sweets and treats I’m quite hesitant about them I do have certain health and fitness goals and so I do tend to opt for healthier options. I love to splurge on some ice cream, cake, chocolate and all of those other goodies but on the days that I’ve craving a treat and don’t want something highly calorific thats rather fatty and sugary in all of it’s processed glory, these are perfect! If you’re interested in the macros for these cookies, they’re only 136 calories per cookie with 6.5g fat, 11g carbs, 4.8g protein. In my opinion, that’s pretty damn good for something so delicious and indulgent. I’ve used a few tricks to decrease the sugar, fat and carb content but they’re nothing new so don’t hold me accountable for creating something so ground breaking.
Peanut Butter Chocolate Cookies
~ 1 cup of rolls oats (3/4 ground, 1/4 whole)
~ 3/4 cup of almond meal
~ 1 tbsp PB2 (orpeanut flour)
~ 1 tsp baking powder
~ 1/2 tsp baking soda
~ 2 heaped tbsp cacao powder
~ 1 tbsp flaxseed meal (mixed with 3 tbsp water)
~ 1 tbsp (20g) Mayver’s Protein Peanut Butter (or any natural nut butter)
~ 1 banana, mashed (about 125g)
~ 1-2 tbsp plant milk
~ Preheat the oven to 180 degrees celsius
~ Combine the flax and the water and let sit for about 5 minutes.
~ Process 3/4 of a cup of rolled oats in a blender or food processor until it resembles a flour.
~ Add all dry ingredients together and mix until combine.
~ Mix the PB2 powder with 1 tbsp of water and combine with the peanut butter. If the peanut butter is solid then put it in the microwave with some water and then mix it. Add more water to the PB2 + peanut butter mixture until it is smooth (but not runny).
~ Mash the banana and then add all of the wet ingredients to it, including the flax+water mixture and the peanut mixture.
~ Combine the wet with the dry and mix until well combined. At this stage I added the last 1/4 cup of whole oats.
~ Lightly grease a try with coconut oil and add heaped tablespoons of the mixture onto the tray. I made 10 but make them smaller or bigger according to your preference.
~ Bake for 15 minutes or until they are ever so slightly soft to touch. You can bake these longer if you would like a crispy cookie, but I love them soft in the middle.