Ingredients
Base Ingredients
- 1/4 cup powdered peanut butter
- 30 g Almond Flour
- 30 g Sugar Substitute
- 85 g Natural Creamy Peanut Butter
- 45 g Peanut butter chips melted
- 2 tbsp unsweetened applesauce
- 1 tsp Baking Soda
- 1 pinch Sea Salt
- 1/2 tsp Vanilla Extract optional
- as needed Powdered Sugar Substitute for coating
Method
- Add the natural creamy peanut butter and peanut butter chips to a small bowl and microwave for about 30 seconds until the mixture is melted and smooth.
- Add the almond flour, powdered peanut butter, sugar substitute, baking soda, and salt to a large mixing bowl and whisk until everything is evenly distributed.
- Pour the melted peanut butter mixture, applesauce, and vanilla extract into the large bowl and mix until a cohesive cookie dough forms.
- Cover the bowl and refrigerate the dough for one hour to firm up.
- After the dough has chilled, preheat your oven to 350 degrees F.
- Break off small pieces of the dough and roll them into balls using your hands or a medium cookie scoop.
- Roll each dough ball in a shallow bowl of powdered sugar substitute to completely coat, then place them on a baking sheet lined with parchment paper and bake for 8 minutes.
- Remove the cookies from the oven and immediately press the cookies down gently with a fork or flat spatula to flatten them and create the signature crinkle effect.
- Let the cookies cool for about 10 minutes to firm up inside, then enjoy!
Nutrition
Notes
Tip: Ensure you are using a whey/casein blend protein powder. This provides the necessary structure to prevent the cookies from becoming rubbery.