Protein Peanut Butter Chocolate Cookies

35 mins
Serves 8
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Directions

  1. 1In a medium bowl, mix peanut butter and protein together.
  2. 2In a medium bowl, mix peanut butter and protein together.
  3. 3In a medium bowl, mix peanut butter and protein together.
  4. 4Roll 8 balls of the same size and place on a plate with parchment paper using a fork to flatten each ball.
  5. 5Roll 8 balls of the same size and place on a plate with parchment paper using a fork to flatten each ball.
  6. 6Roll 8 balls of the same size and place on a plate with parchment paper using a fork to flatten each ball.
  7. 7Place the plate in the fridge for 30 minutes to set cookies.
  8. 8Place the plate in the fridge for 30 minutes to set cookies.
  9. 9Place the plate in the fridge for 30 minutes to set cookies.
  10. 10Melt chocolate and coconut oil in microwave or use a double boiler and melt chocolate without coconut oil and dip half of each cookie into it.
  11. 11Melt chocolate and coconut oil in microwave or use a double boiler and melt chocolate without coconut oil and dip half of each cookie into it.
  12. 12Melt chocolate and coconut oil in microwave or use a double boiler and melt chocolate without coconut oil and dip half of each cookie into it.
  13. 13Place onto parchment paper and freeze for 5 minutes.
  14. 14Place onto parchment paper and freeze for 5 minutes.
  15. 15Place onto parchment paper and freeze for 5 minutes.

Ingredients

  • 1 cup Peanut butter
  • 1 cup Peanut butter
  • 1 cup Peanut butter
  • 2 scoops Levels vanilla protein powder
  • 2 scoops Levels vanilla protein powder
  • 2 scoops Levels vanilla protein powder
  • 0.25 cup semisweet or dark chocolate chips
  • 0.25 cup semisweet or dark chocolate chips
  • 0.25 cup semisweet or dark chocolate chips
  • 1 tbs coconut oil
  • 1 tbs coconut oil
  • 1 tbs coconut oil

Equipment

medium bowlforkplateparchment papermicrowavedouble boiler

Tips

  • These cookies are a perfect grab and go snack.
  • Store them in the freezer.
  • One cookie is super filling.