HIGH-PROTEIN PEANUT BUTTER COOKIE DOUGH

SERVES 45 BALLS

1 cup crunchy peanut butter

1 cup maple syrup

1⁄2 tsp salt

1 cup chickpea flour

3⁄4 cup almond meal flour

1⁄2 cup peanuts, chopped

1⁄2 cup cashews, chopped

1⁄2 cup old-fashioned oats

Finely ground peanuts, for coating (optional)

NUTRITIONAL VALUES

Calories: 113kcal
Fat: 6.3g (1.4g S.Fat)
Carbs: 12g
Protein: 3.7g
Sugar: 6.5g
Sodium: 67mg

METHOD

In a large mixing bowl, combine the peanut butter and the syrup. Mix in the remaining ingredients thoroughly. Form into balls and serve.

Roll the balls in finely ground peanuts to give them a more refined appearance when serving. Store in the refrigerator between snacking for easier handling.

PEANUT BUTTER CHOCOLATE SEEDBALLS

SERVES 16 BALLS

454g (16oz) dairy-free chocolate chips

1⁄2 cup creamy peanut butter

1⁄2 cup raw shelled hempseed

1⁄2 cup unsweetened shredded coconut

1 cup sunflower seed kernels, pulsed fine in a mini food processor, divided

NUTRITIONAL VALUES

Calories: 281kcal
Fat: 18.9g (6.7g S.Fat)
Carbs: 22.8g
Protein: 6.2g
Sugar: 10.7g
Sodium: 166mg

METHOD

In a double boiler, melt the chocolate. Mix in the peanut butter thoroughly. Remove from the heat and stir in the hempseed, shredded coconut, and 1/2 cup sunflower seeds. Refrigerate the dough for 30 minutes, or until it is firm enough to scoop with a small cookie scoop.

Remove the dough from the refrigerator and divide it into 48 balls. You can smooth them out with your palms to make smoother balls. Roll them in the remaining pulsed sunflower seeds while they are still warm from rolling.

These will last about 3 weeks in the fridge and 6 months in the freezer.

PEANUT BUTTER SNACK SQUARES

SERVES 8 PORTIONS

1⁄2 cup coconut sugar

1 cup creamy peanut butter

1 tsp vanilla extract

3⁄4 cup whole wheat flour

1⁄4 cup garbanzo flour

1 tsp baking soda

1⁄2 tsp baking powder

1 cup old-fashioned oats

1⁄2 cup dairy-free milk

1⁄2 cup peanuts

1⁄2 cup dates, pitted and chopped small

NUTRITIONAL VALUES

Calories: 56kcal
Fat: 2.9g (2g S.Fat)
Carbs: 5.2g
Protein: 4.1g
Sugar: 2.6g
Sodium: 138mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Lightly grease an 8-inch square baking dish.

5 minutes with a hand or stand mixer on medium speed, combine the sugar and peanut butter. Mix in the vanilla extract. On medium speed, combine the flours, baking soda, and baking powder. Mix in the oats for a few seconds. This will be difficult. Mix in the milk on medium until just combined.

Fold in the peanuts and dates until everything is well combined.

You can lightly press the dough into the prepared dish with your hands. Bake for 15–20 minutes, or until the top is lightly golden brown.

Allow to cool on a wire rack. Refrigerate after cutting into sixteen squares.

PEANUT BUTTER BANANA BREAFAST COOKIES

SERVES 24 COOKIES

2 bananas, mashed

1⁄3 cup creamy peanut butter

2⁄3 cup unsweetened applesauce

1⁄4 cup almond flour

2 tbsp raw shelled hempseed

1 tsp vanilla extract

1 1⁄2 cups quick-cooking oats

1⁄2 cup pitted dates, chopped

NUTRITIONAL VALUES

Calories: 91kcal
Fat: 6.4g (3.5g S.Fat)
Carbs: 7g
Protein: 1.3g
Sugar: 0.6g
Sodium: 50mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4).

Set aside a baking sheet lined with parchment paper.

In a large mixing bowl, combine the mashed banana and peanut butter. Mix in the applesauce, flour, hempseed, and vanilla extract. Combine thoroughly. Combine the oatmeal and dates in a mixing bowl.

Drop 1 heaping tbsp of cookie dough at a time, 2 inches apart, onto the prepared baking sheet. Using the back of a fork, flatten the mixture. Cookies should be baked for 25 minutes.

Remove from the oven and cool for 5 minutes before transferring to a cooling rack.

RECIPE NOTES

You can also freeze these cookies after they've been baked. Place in a freezer bag and freeze for up to 6 months. Take as many cookies as you want for breakfast. At room temperature, they will take about 30 minutes to defrost.