If you’re looking for recipe that’s delicious and different, packed with protein and easy to prepare then you’ve come to the right place!
Take a look at these gorgeous vegan peanut butter cookie sandwiches. Vegan (obviously), protein-filled and gluten free, they are delightfully indulgent and sinfully moreish! We’ll certainly be leaving these delicious Christmas treats out for Santa Claus, but we can’t promise there will be any left for the kids by Christmas morning. Not only do they look delicious, but we can also ensure they taste amazing too!
They’re easy to make so they’re an ideal recipe for a Sunday afternoon of baking. You can even get the young ones involved, they’re the perfect festive activity to ignite your Christmas spirit.
Eat these protein cookie sandwiches as an afternoon snack, on the side with a cup of tea, or even when you just fancy a peanut butter delight. They don’t use any special ingredients, so chances are you’ll have most of what you need in your cupboard at home!
Take these gorgeous cookie sandwiches to your Christmas parties or wow your guests at home with the melt-in-your-mouth flavour of these vegan treats. Or… you could just keep them all for yourself... don’t worry, we won’t judge. We promise they won’t stay long on that counter when your family and friends spot them!
They’re also an ideal lunchbox filler for your children (… or for you!), and we particularly love eating them on the side with a cup of tea, milkshake or our favourite… hot chocolate. Even mix them with vegan ice cream if you’re feeling like adding an extra special topping!
This recipe uses our Cacao and Maca Supershake for its added protein. One of our favourite supershakes, it contains a massive 20g of protein per serving and is plant based and gluten free. Not only is it of the star of this recipe … it contains vitamin B too!
CACAO & MACA SUPERSHAKE
- 240g oats
- 5 tbsp Cacao & Maca Supershake
- 2 tbsp cacao powder
- 400g smooth peanut butter
- 50ml maple syrup
- 150ml of plant-based milk
FOR THE FILLING
- 300g peanut butter
- 65g icing sugar
- 55ml maple syrup