An amazing Fluffernutter Protein Cookie for one made with marshmallow and peanut butter powder for a healthy recipe. This peanut butter marshmallow protein cookie is gluten free, has no butter and vegan option too.
Ingredients
3TbspOat Flour, 17g, see post for subs
2TbspVanilla Protein Powder, Whey-caesin, about 11g
1TbspUnflavored Protein Powder, Whey-caesin, 5g
1½TbspPeanut Butter Powder, 9g
¼tspBaking Powder
2TbspUnsweetened Applesauce, 30g
2TbspNon-fat Plain Greek Yogurt, 28g
1TbspUnsweetened Almond Milk, 15ml
½TbspCreamy Peanut Butter, 8g
¼cupFrozen Mini Marshmallows, 11g, or regular
Optional: Peanut Butter Chips or Butterscotch chips
Instructions
Freeze marshmallows for 1-2 hours before using. Keep in freezer until ready to bake.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Combine all the dry ingredients in a bowl - oat flour, vanilla protein powder, unflavored protein powder, peanut butter powder and baking powder.
Add applesauce, Greek yogurt, almond milk, peanut butter and mix.
Add marshmallows and mix again.
Transfer cookie mixture onto baking sheet, spread with spoon and shape into 5-6” cookie.Sprinkle on optional pb or butterscotch chips.
Bake about 12-13 minutes - top should be cooked and dry to touch.Let cool for a few minutes and enjoy!
Notes
Nutrition value is calculated using products recommended below, and does not include peanut butter chips.
See post for alternate ingredients, tips and storage options.