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Soft Vegan Protein Peanut Butter Oats Cookies Baked Recipe

Updated: Apr 24, 2023


  • 250g(8.81oz) 100% organic peanut butter/ any other nut butter

  • 30g( 1.05oz)corn syrup but you can use maple syrup/honey/carob syrup

  • 50g(1.7oz) light soft brown sugar/ any other sugar

  • 75g( 2.64oz)organic oats/ simple oats

  • 1/2 tsp backing soda

  • 25g(0.88)chopped dates/ any other dried fruits

  • 35g(1.23) cranberries/ any other dried fruits

  • 30g(1.05) vegan protein powder/ any other protein powder

*If you don't want to use protein powder replace the quantity with oats.

  • 150ml(5.27oz) water/vegan milk

  • 22g(0.77)flour/ gluten free flour *can be replaced by oats or more protein powder


  • Heat the oven to 180°C .

  • Having a scale underneath your mixing bowl makes everything so much easier and you don't need to do a lot of washing up later.

  • In a big bowl, start adding the peanut butter, corn syrup, brown sugar and oats.

  • Add your chosen dried fruits, 1/2 tea spoon of backing soda and protein powder.

  • Lastly we are going to add the water and mix everything together. The mixture will be slightly sticky at this point.

  • I used simply a little bit on normal flour to make everything come together in a nice dough but you can definitely use a replacement.

  • Once the dough can be knead together with your hands and is not sticky you can start using an ice cream scoop to make the cookies. If you don't have a scoop, you can simply use your hands to make round balls. To make then all look even you can use measure them on the scale. Each cookie would have 30g.

  • Place them on a backing tray with parchment paper and bake for 12min at 180C.

  • Leave them to cook down and store in an air tight container for 4-5days, or up to 2 weeks in the fridge. You can also freeze them up to 1month.


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