Ingredients
Method
- Preheat oven to 350F and line baking sheet with parchment paper.
- In a medium bowl, whisk together half of the peanut butter powder and the water. Then add in maple syrup, peanut butter, and vanilla. Whisk until combined.
- In a small bowl, use a spatula to mix together oat flour, rest of peanut butter powder, protein powder, and baking powder.
- Add the dry ingredients to wet and stir until dough forms.
- Using a cookie scoop or your hands, roll into balls about 1.5 tbsp worth of dough. Flatten with the back of a wet fork. There should be around 14 cookies.
- Bake for 8-9 minutes or until golden. Once cooled, top with sea salt.
Nutrition
Notes
- Flatten the cookies with the back of a wet fork. The wet fork prevents sticking and gives you that classic crosshatch pattern. Roll each portion of dough into a ball first, then press down with the fork.
- The cookies will be very soft when they come out of the oven — don't overbake! They firm up completely as they cool. Pull them at the 8-9 minute mark when they're just turning golden and let them do their thing on the pan.
- Add sea salt flakes on top after they've cooled. Don't skip this finishing touch! The sea salt really brings out all the flavors and takes these cookies from good to absolutely irresistible.