Peanut butter protein cookies (vegan)
Healthy and super simple vegan protein cookies that are soft and chewy on the inside and crunchy on the outside.
Servings: 16
Ingredients
- 1x can cannellini beans* drained & rinsed
- 3/4 cup oat flour or buckwheat flour
- 1/4 cup peanut butter or nut butter of choice
- 1/4 cup maple syrup
- 3/4 tsp baking powder optional
- 1/4 tsp salt optional: add if using unsalted peanut butter
Instructions
- Preheat oven to 180 degrees C and line a baking tray.
- In a large bowl mash the beans with a potato masher (or blend in a food processor) until as smooth as possible. Add the remaining ingredients and mix until thoroughly combined.
- Bake for 15-18 minutes or until lightly golden and slightly crispy on the outside.
Notes
* Cannellini beans can be substituted for another type of white bean such as butter beans or chickpeas.