Peanut Butter-Coconut-Cherry Chewies Recipe
Photo: Vanessa K. Rees
Makes 12 cookies
For the topping:1/2 cup finely chopped, roasted unsalted peanuts
1/2 cup grated, unsweetened coconut
For the cookies: 1 large, ripe banana1/3 cup smooth, unsalted peanut butter
1/4 cup pure maple syrup
1/2 tsp. pure vanilla extract
1/2 tsp. almond extract
1/3 cup pea-protein powder
1 cup old-fashioned rolled oats
1/2 tsp. salt
1/4 tsp. baking soda
1/4 cup dried cherries, or cranberries
Directions
Preheat oven to 350° and line a baking sheet with parchment paper.
Combine the topping ingredients in a small, shallow bowl.
Make the cookies: In a large bowl, mash together the banana, peanut butter, maple syrup, vanilla and almond extract until smooth. Stir in the pea-protein powder until smooth. Fold in the oats, salt, baking soda and dried cherries. The dough will be sticky; that’s okay!
Using an ice-cream dipper for the easiest scooping of the sticky dough, or lightly oiling your fingers to shape the dough, drop generous rounded tablespoons into the topping mixture. Roll to coat, then transfer to the prepared baking sheet, leaving 1 inch between them. Gently flatten each cookie to about a 1-inch thickness. Bake for 12 minutes, or until the bottoms are lightly browned. Let cool completely before storing loosely covered.
From Protein Ninja: Power Through Your Day with 100 Hearty Plant-Based Recipes that Pack a Protein Punch by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books.
Ingredients
For the topping:
For the cookies:
Directions
Preheat oven to 350° and line a baking sheet with parchment paper.
Combine the topping ingredients in a small, shallow bowl.
Make the cookies: In a large bowl, mash together the banana, peanut butter, maple syrup, vanilla and almond extract until smooth. Stir in the pea-protein powder until smooth. Fold in the oats, salt, baking soda and dried cherries. The dough will be sticky; that’s okay!
Using an ice-cream dipper for the easiest scooping of the sticky dough, or lightly oiling your fingers to shape the dough, drop generous rounded tablespoons into the topping mixture. Roll to coat, then transfer to the prepared baking sheet, leaving 1 inch between them. Gently flatten each cookie to about a 1-inch thickness. Bake for 12 minutes, or until the bottoms are lightly browned. Let cool completely before storing loosely covered.
From Protein Ninja: Power Through Your Day with 100 Hearty Plant-Based Recipes that Pack a Protein Punch by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books.
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