60g Vanilla Level-1 or Protein of Choice
40g PB Party Protein Cookie Butter Powder
30g All Purpose Flour
20g Almond Flour
10g Coconut Flour
4g Zero Cal Sweetener of your choice
6g Baking Soda
100g Plain Nonfat Greek Yogurt
60g Sugar Free Maple Syrup
2 Large Eggs
30g Creamy Natural Peanut Butter
1. Preheat your oven to 350 degrees F. Add all of the dry ingredients (except for the peanut butter) to a bowl and mix, then add your wet ingredients and mix some more. Add the batter to your freezer for 10 minutes to thicken up a bit, then fold in your peanut butter.
2. Line an oven safe pan with parchment paper leaving enough room for 12-13 cookies. Take your cookie scooper and add 12 cookie dough balls, then add the pan to your oven for 6 minutes. This is extremely important because the cooking time on these is essential.
3. Once they’re done, take the pan out and with a spatula, carefully transport your cookies to a cooling rack. Let them cool for 1-2 hours for them to firm up and enjoy! I took some creamy peanut butter, microwaved it for 30 seconds, then drizzled it on top of the cookies. This isn’t included in the macros but is a pro move if your macros can handle a few extra grams of fat.