Chocolate Peanut Butter Protein Cookies
350 oven. Makes approx 4 Dozen cookies
1/2 Cup peanut butter
1/4 Cup Earth Balance
1 Cup brown sugar
2 TBSP ground flax seed
1/3 Cup non-dairy milk of choice
2 tsp vanilla
1 1/2 tsp baking powder
1/2 Cup Arbonne chocolate protein powder
1 Cup oatmeal (quick or old fashioned, more texture with old fashioned)
1/3 Cup cocoa
1/3 Cup whole wheat pastry flour
1 Cup dark chocolate chips
Mix all together in the order listed and blend/stir well so ingredients are all incorporated. You may have to use your hands, the dough might be crumbly depending on how heavy your peanut butter is, mine was fairly juicy. If you are really concerned add an additional TBSP or two of milk.
Chill dough for 1 hour.
Scoop dough in walnut sized balls and either place on greased cookie sheet in scoops for rounded bite-sized cookies or flatten and place on cookie sheet for flatter cookies (again, the dough might be crumbly but should press together). Bake for 12 minutes. These are great served at room temperature but are best stored in the refrigerator.
