For just under 200 calories you can have delicious PB cookies with 16g of protein, 11g healthy fats and 7g of net cards (3 being Fibre!). Let’s talk Macro Mike’s powdered peanut butter….I love a good Australian made natural product, particularly one that supports using wholefoods as a replacement for sugar loaded treats without sacrificing flavour…I feel your vibe! There PB2+ range comes in a bunch of delicious flavours, is vegan and gluten free. Unlike other powdered peanut butters, the sweetness comes in the form of stevia and coconut blossom rather than sugar.
- 3/4 cup almond meal
- 1/2 cup natural peanut butter
- 180g (1 container) macro mike peanut butter (I used white chocolate flavour)
- 2 eggs
- 2 tbsp granulated stevia blend (or honey/maple syrup, this will increase nutritional carbs)
- 1 tsp vanilla essence
- 1/2 tsp baking powder (gluten free)
Preheat oven to 180 degrees Celsius
- Mix 1/4 (45g) powdered peanut butter with 50ml water, mix in more water as required to make a paste
- In a bowl add in half of remaining powdered peanut butter and mix all ingredients except eggs together
- Make a well in the middle and add eggs
- Stir together slowly
- If required add in more powdered peanut butter until dough is formed (it depends how large eggs are as to how much you need to form dough)
- Roll dough into 8 balls and place on lined baking tray, flatten slightly
- Bake for 10 minutes and leave out to cool
- You can store in an airtight container in pantry but fridge or freezer if longer than a week
- I recommend heating in microwave for 30 seconds before eating
Enjoy! X
Glow with Shae 