Peanut Butter Protein Oreos

by Niulife / Better Being Steph


For the cookies:

▪️20g Niulife coconut flour
▪️20g vegan organic coconut ghee
▪️50ml milk of choice
▪️1 tsp cacao
▪️40g chocolate protein powder
▪️1 tsp Niulife coconut sugar
▪️1 tsp Niulife coconut cider vinegar
▪️1-2 tbsp almond milk, to bind

For the filling:

▪️20g chocolate protein powder
▪️20g smooth peanut butter
▪️40g cashews, soaked overnight in almond milk and blended

  1. Preheat oven to 180 degrees celsius, fan-forced.
  2. For the cookies: in a mixing bowl, add your dry ingredients and stir to combine 
  3. Fold in the almond milk and vinegar, and continue stirring until combined.
  4. Using your hands, start to mould the mixture into a dough. Roll into 12 even sized balls, and place on baking paper. Flatten into a cookie shape and place in the oven to bake for 15-20 minutes.
  5. Meanwhile, start making the filling by whipping or blending all ingredients together. Add 1-2tbsp of almond milk where necessary if it’s too thick (this will depend on the protein powder you use!). Continue whipping till combined. 
  6. Allow cookies to cool completely before sandwiching with filling. 
  7. Devour all your oreos, or keep in the fridge for up to 7 days!