VEGAMN Peanut Butter Chocolate Chip Cookies

March 25, 2021

The majority of people struggle to consume enough protein on a daily basis, which is why protein powders come in very handy. Protein powders are affordable, convenient, versatile, tasty, and an easy way to bump up your protein intake.

Despite what you may think, there are several ways to implement protein powders into your diet. You can make a shake, smoothie, add a scoop to your oatmeal, cereal, or coffee, and even bake with it!

If you want to bake/cook with protein powder, it's important to note that certain types of protein powder are better than others. Typically, plant-based protein powders, such as American Made Nutrition VEGAMN, tend to handle heat better than dairy-based protein powders.

In other words, baking/cooking with whey protein tends to dry out the food and create a rubbery texture. Whereas, plant-based protein (rice/pea protein) retains the food's moisture and results in a softer, more enjoyable texture. So if you use a different protein powder as opposed to VEGAMN in any of our recipes, they likely won't be as good.

To showcase the versatility of VEGAMN, we wanted to share one of our favorite protein-packed recipes with all of you! VEGAMN Peanut Butter Chocolate Chip Cookies are rich, dense, moist, and just sweet enough to crush your cravings. However, unlike traditional chocolate chip cookies, they won't derail you from your health/fitness goals.

Without further ado, here's our take on a classic dessert!

Ingredients:

• ½  cup of peanut butter (I use Smucker’s Natural Creamy Peanut Butter)
• ¼ cup of Swerve Sweetener’s Brown Swerve
• ½ teaspoon of salt
• 1 egg
• 1 egg white
• ½ teaspoon of vanilla extract
• ¼ teaspoon of baking soda
• ½ cup of American Made Nutrition (AMN) VEGAMN All-Natural Vegan Protein Powder Peanut Butter Banana flavor
• 2 tablespoons of coconut flour
• 1 teaspoon of coconut or almond milk (optional)
• 3 tablespoons of mini chocolate chips (I use Choc Zero Milk Chocolate Chips)

Instructions:

1. Preheat the oven 350ºF (177ºC). 
2. Line a baking sheet with parchment paper or foil.
3. In a large mixing bowl combine the room temperature peanut butter, brown sweetener, salt, egg, egg white, and vanilla extract. Mix briskly until ingredients are well blended.
4. Sprinkle the baking soda
5. With a spatula work in VEGAMN and coconut flour until well combined. 
6. Initially the dough will be dry, but as you continue to mix it together the dough will combine. If the batter is too dry, you may add a teaspoon at a time of coconut or almond milk. The dough should be slightly sticky but not mushy. If you think the dough needs to be firmer, then add in more VEGAMN. If you think it needs to be softer, then add in a tiny bit of coconut or almond milk.  
7. Fold in chocolate chips.
8. With a teaspoon scoop a small portion of the dough onto the prepared baking sheet and gently flatten with your finger.
9. Bake for approximately 5-8 minutes depending on your oven. Try not to over bake, or otherwise the cookies will be dry and crumble.
10. Allow cookies to cool before serving.

*This recipe should make approximately 12-14 cookies.

If you try this recipe, let us know what you think by sharing it on social media and tagging us! If there are any other recipes that you would like to see us make, send us some suggestions.

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