These delicious cookies deliver a double dose of chocolatey goodness, made all the more irresistible paired with creamy peanut butter! High in protein and packed with fibre and healthy fats to keep you fuller for longer! They also bake very quickly (around 5-6 minutes) so can be whipped up in a flash!
Preheat your oven 180°C. Line a baking tray with parchment paper.
In a medium bowl, combine the peanut butter, Rawtella, coconut sugar, salt, egg, egg white and vanilla extract, then briskly mix until the ingredients are well combined.
Sprinkle the bicarbonate of soda over the mixture. Using a rubber spatula, work in your protein powder, cocoa powder and coconut flour until well mixed. This might seem very dry at first, but this will continue to come together as you stir and push it into the dough.
Fold in 50g of your chocolate chips (reserve 25g to stick on top of your cookies for guaranteed gooey, chocolate goodness).
At this stage, judge your dough, as the firmness of your dough may vary depending on the brand/type of protein powder you use and how runny your peanut butter is – it should be slightly sticky but not runny. If your dough needs to be firmer, add a bit more protein powder until it reaches a classic, thick ‘cookie dough’ consistency. If your dough is too dry, sprinkle a little milk or almond milk over your dough and fold it in with a spatula until it comes together.
Using a tablespoon (or small scoop), portion your dough by tablespoonfuls and drop onto your prepared baking tray (you should have around 12-14 cookies in total).
Gently flatten the tops of your cookies using your fingers, as they won’t spread but will puff up a little when they bake. Now, add your remaining chocolate chips on top of your cookie dough portions.
Bake for 5-6 minutes (until the edges are dry to the touch but the middle seems fairly doughy). DON’T OVERBAKE or they will be dry… and nobody wants a dry cookie!
Remove from the oven and allow your cookies to cool for 3 minutes on their tray before transferring them to a wire rack to finish cooling.
Dig in and enjoy while they’re still ooey, gooey and delicious!
We used whey protein in this recipe, however you can also use plant-based proteins such as pea protein – although bear in mind most plant based proteins will create a more dense, brownie-like texture.
You can find coconut flour in most supermarkets, health stores and it is readily available and reasonably priced online.
Coconut flour is a very absorbent flour, which is quite unique and boasts a good nutritional profile compared to other flours. A single serving of 2tbsp (how much we’ve used in this recipe) contains an impressive 5g of fibre, 3g protein along with 1.5g fat. It’s this particular combination of nutrients; fibre, protein and fat, which makes it so filling! A very small amount of coconut flour will absorb a large amount of liquid, which is why only a little is required. In comparison to plain flour, you would need to use 4x as much plain flour for the same absorbency as coconut flour(so a 4:1 ratio).
Eggs are coconut flours best friend! This is because the whites provide structure to baked goods, while the yolks provide moisture. Separating the eggs and whisking the whites also helps to create lighter cookies.
Store these cookies in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months! Simply take out as many as you need and allow them to thaw out.
We don’t recommend microwaving these cookies because it dries them out, so if you want them in all their gooey glory – eat them while they’re still warm from the oven!