Peanut Butter Protein Cookie

Ingredients


 2 scoops (78g) Oatmeal Cookie Plant JYM

 1 cup (250g) creamy peanut butter
 1/4 cup (50g) Swerve sweetener*
 1 cup (240g) unsweetened applesauce
 1 chia egg**
 1 tsp vanilla extract
 1/4 tsp baking powder
 1/4 tsp salt
Notes:
*Swerve is a sugar-free granular sweetener that measures 1:1 with sugar and bakes
like sugar. You can substitute for another sweetener that measures 1:1 with sugar.
**To keep these completely vegan, use a chia egg. If you're not a strict vegan, you can
use a regular egg. Make chia egg by mixing 1 tbsp chia seeds with 2 1/2 tbsp water and
let sit for 5 minutes to thicken. It should be gel-like and thick.
Instructions
Preheat the oven to 350° F. Add all ingredients to a large mixing bowl. Gently stir
together until a smooth, thick cookie dough is formed.
Line a baking sheet with parchment. Use a medium cookie scoop to scoop 12 cookies
onto the pan. Press down and flatten to about ½ inch thick with a fork and make cross-
hash marks.
Bake at 350F for 8 minutes to keep cookies more doughy, or 10-12 minutes for a more
crisp cookie. I preferred them at 8 minutes and a little bit more of a cookie dough
texture.
This recipe yields 12 cookies.
Macros (per cookie):


 170 calories
 11g fat
 8g carbs
 8g protein