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Chocolate Sea Salt Peanut Butter Cookies

Here we are once again... Another holiday season has come and gone, where we binged to our heart's content. 💞 And now it's January - the season of hopeful plans and promises to ourselves to start the New Year healthier and happier. 😊 But here are still leftovers everywhere: taunting you. And your body craves so much sugar, because you baked SO MANY cookies! Well, good thing you don't have to give up the cookies in 2023! This delicious recipe will help you stay on track with your nutrition plans AND crush that sweet tooth! 😋


Ingredients:

  • Parchment paper

  • ½ cup / 40 g dry rolled oats

  • 2 scoops Chocolate Caramel Brownie Plant-Based Vegan Shakeology

  • 1 tsp. baking powder

  • ½ cup / 130 g all-natural peanut butter (or sunflower butter)

  • ¼ cup / 60 ml unsweetened almond milk (or unsweetened oat milk)

  • 3 Tbsp. vegan egg replacement

  • 1 tsp. pure vanilla extract

  • 3 Tbsp. vegan dark chocolate chips

  • 1 tsp. coconut oil

  • ¼ tsp. sea salt flakes (like Maldon)

Instructions:

  1. Preheat oven to 350° F (180 °C). Line a large baking sheet with parchment paper; set aside.

  2. Place oats in a small food processor (or blender); cover. Pulse until a fine flour texture is reached.

  3. Add oats, Shakeology, and baking powder to a small mixing bowl. Stir until mixed; set aside.

  4. Add peanut butter, almond milk, vegan egg replacement, and extract to a medium mixing bowl; stir until combined.

  5. Add oat mixture to peanut butter mixture; stir until combined.

  6. Shape into 12 equal balls, approximately 2 Tbsp. each; arrange on prepared sheet. Gently flatten each ball by pressing with the back of the fork in a crosshatch pattern.

  7. Bake for 12 minutes. Set aside on baking sheet for 1 minute; transfer to a cooling rack.

  8. While cookies are still hot, melt chocolate chips and oil in a small microwave-safe bowl for 30 seconds; stir. Repeat, until chocolate is melted.

  9. Spread chocolate evenly on cookies. Sprinkle with salt.

  10. Store cookies in an airtight container at room temperature for up to four days or freeze for up to 1 month.


Portion Fix Containers: ½ Yellow, 2 tsp.

2B Mindset Plate: Makes a great FFC.



Find more information about this new flavor on Beachbody's blog here.


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