High-Protein Peanut Butter Cookie Dough Recipe
🔪Prep Time: 15 minutes
1 cup crunchy peanut butter
1 cup maple syrup
½ teaspoon salt
1 cup chickpea flour
¾ cup almond meal flour
½ cup peanuts, chopped
½ cup cashews, chopped
½ cup old-fashioned oats
Finely ground peanuts, for coating (optional)
1Mix the peanut butter and the syrup in a large bowl. Add the remaining ingredients and mix well. Shape into balls and eat.
2If you’d like a little bit more of a refined look for serving, roll the balls into finely ground peanuts. For easier handling, store in the refrigerator between snacking.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.