Prep - 3 Minutes
Cook - 20 Minutes
1 Servings
SINGLE SERVE PEA PROTEIN COOKIES
Two versions of a simple one bowl single serve pea protein vegan friendly and gluten free cookie… these cookies are soft, lightly chewy and just a teeny bit crispy around the edges.
Made with 30g of unflavoured pea protein, they’re a delicious alternative way to get in your protein from a purely natural plant based source.
Ingredients
- 30g Pulsin Unflavoured Pea Protein
- 1 tsp (5g) arrowroot starch
- 1 tbsp (10g) coconut sugar
- 15g (1 tbsp) cashew butter
- ½ tsp ground cinnamon
- Pinch of Pink Himalayan Rock Salt
- 90ml water or unsweetened almond milk or non dairy milk of choice
- ½ tsp vanilla extract or ¼ tsp fresh vanilla
- 1 tsp (5g) no added sugar chocolate drops
- 25g Pulsin Unflavoured Pea Protein
- 1 tsp (5g) arrowroot starch
- 10g (1 tbsp) raw cacao powder or cocoa powder
- 1 tbsp (10g) coconut sugar
- 15g (1 tbsp) almond butter or peanut butter
- Pinch of Pink Himalayan Rock Salt
- 100ml water or unsweetened almond milk or non dairy milk of choice
- ½ tsp vanilla extract or ¼ tsp fresh vanilla
- 1 tsp (5g) no added sugar chocolate drops
- 4-5 (5g) mini marshmallows (make sure they are vegetarian or vegan friendly)
SNICKERDOODLE COOKIE
S'MORES BROWNIE COOKIE
Method
- Preheat oven to 180C (350F).
- Mix together all ingredients to form a thick dough/paste. It should be soft and pliable like playdough but not wet.
- Shape into a ball, flatten to create a thick jumbo cookie, approximately 4 inches in diameter.
- Place on a baking tray lined with baking paper. Press chocolate chips (and marshmallows if making smores version) on top and press into the cookie.
- Bake for 15- 18 minutes...the lesser time will create a slightly softer cookie. I liked the s'mores one softer, the snickerdoodle one a little firmer.
- Eat once cooked or allow to firm up for 15 -20 minutes or store in the fridge for an even firmer baked chewy cookie consistency.
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