Peanut Butter Swirl Chocolate Protein Cookies

Peanut Butter Swirl Chocolate Protein Cookies

by Briona Adams

This sweet treat will also keep you going! Who knew baked goods could be good for you?!


  • 1 cup oat flour
  • 1/2 cup + 2 tbsp coconut sugar
  • 1 scoop BCRX Chocolate OR Vanilla protein powder (depending on how chocolately you wanna go)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp coconut oil, melted
  • 5 tbsp peanut butter
  • 1 and 1/2 tbsp almond milk
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 1/4 cup chocolate chips
  • Optional: 1/4 cup chopped roasted peanuts



  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the oat flour, coconut sugar, protein powder, baking powder, and salt. Add the melted coconut oil, peanut butter, almond milk, vanilla extract, and chopped peanuts if using. Mix until well combined using a wooden spoon.
  3. Transfer half of the dough to another mixing bowl. Add the cocoa powder and 1 tbsp almond milk. Mix until well combined. Stir in the chocolate chips. If the dough seems too dry, add one more teaspoon of almond milk until you get the texture of a cookie dough.
  4. Take about one and a half tablespoon of the chocolate cookie dough. Roll into a ball. Take one and a half tablespoon of the peanut butter cookie dough and roll it into a ball. Combine the two balls together to form one larger ball. Place it on the baking sheet and flatten with the palm of your hand, smooth the edges. You want to shape it into a cookie shape since it won’t spread or flatten during baking. Repeat with the remaining dough.
  5. Bake for 13-15 minutes, or until the edges appear golden brown. Remove from the oven and let cool completely on the baking sheet. Cookies will be soft at first but will firm up as they cool. You can press a few more chocolate chips on top while the cookies are still warm.
  6. To store: Place them in an airtight container, or wrap each cookie individually in plastic wrap. Cookies will keep for up to 2 weeks at room temperature.

Recipe sourced from Full of Plants.