I’m super excited to be partnering up again with my friends at #Foodiechats via Georgia Peanuts  #PeanutMadness

I’m not sure if you remember a while back, I introduced you to Peanut MILK by Elmhurst.  It was an absolute new product to me and I was thrilled to get the opportunity to try and create my very own Peanut Milk recipe.  I went with the Peanut Milk Crepes and they were a huge hit! 

Today I am thrilled to share with you another great product from Elmhurst, their Chocolate Peanut Protein Shake, respectfully known as “The Cleanest PROTEIN Shake on the Planet”. With fitness and healthful eating habits on the rise, protein drinks are definitely a popular choice these days. Especially those that are plant based. Elmhurst Peanut Shakes are not only nutritious and tasty, they are additive free with  20g of protein derived strictly from peanuts! 

In addition to making a great tasting shake, I decided to step outside the box a little and see how else I could incorporate this peanut protein shake into my kitchen.  At first I thought to make protein balls or muffins, but those just seemed too basic, so I decided to really try something different and make a baked cookie.

NOT just any cookie, a DAIRY FREE Chocolate Peanut Butter Cookie. I didn’t eliminate all the guilt from these cookies, but I moved in coconut oil for the butter and swapped in the Elmhurst Chocolate Protein Shake in place of eggs. I can’t believe how well it all worked out. In fact, I found out that if you ever want to eliminate eggs from your baking you can swap in about 3 tablespoons of liquid per large egg to compensate. I whipped these ingredients together with creamy peanut butter and vanilla extract before slowly adding in the dry ingredients.

Although the recipe is not gluten free, I did use a combo of whole wheat flour and PEANUT flour.  I’m not a fan of replacement sugars so I went with organic sugar along with, light brown sugar. See not totally guilt free.

It might seem a little dry at first but that quickly changes once you pinch an inch ( haha see what I did there!) and gently work the dough with your finger-tip. When you gently press on the dough before rolling it becomes soft and easy to roll.  Then you can choose to roll each Peanut Butter Cookie in sugar before placing on the baking sheet, that’s what I did.

When done rolling the dough, press down on the cookie with the tines of a fork twice, making a criss cross pattern.  Bake cookies in the oven at 350 degrees for about 10 minutes. Take them out of the even if they seem soft, let them cool a few minutes on the tray and then transfer to cooling racks.

These cookies were surprisingly good and easy to make. The best part is working in that protein shake to replace those eggs. I am so impressed by that!

How amazing do these Peanut Butter Cookies look?! 

Garnish them with some fresh fruit strawberries and enjoy. I mean can you ever go wrong with chocolate, peanut butter and strawberries!


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Chocolate Peanut Protein Shake Cookies Yum
Dairy Free Peanut Butter Cookies made with Elmhurst Peanut Protein Chocolate Shake.
Chocolate Peanut Protein Shake Cookies
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Keyword Cookies
Desserts Cookies
Recipes Desserts
Servings
Ingredients
  • 3/4 cups Peanut Flour
  • 6 Tbsp. Elmhurst Chocolate Peanut Protein Shake
  • 1/2 cup Creamy Peanut Butter
  • 1/2 cup Coconut Oil melted, room temperature
  • 1/2 cup organic sugar
  • 1/4 cup organic light brown sugar
  • 1 tsp salt
  • 1 Tablespoon Baking Soda
Keyword Cookies
Desserts Cookies
Recipes Desserts
Servings
Ingredients
  • 3/4 cups Peanut Flour
  • 6 Tbsp. Elmhurst Chocolate Peanut Protein Shake
  • 1/2 cup Creamy Peanut Butter
  • 1/2 cup Coconut Oil melted, room temperature
  • 1/2 cup organic sugar
  • 1/4 cup organic light brown sugar
  • 1 tsp salt
  • 1 Tablespoon Baking Soda
Chocolate Peanut Protein Shake Cookies
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Rating: 0
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Instructions
  1. Pre heat oven to 350 degrees F.
  2. Cream together the peanut butter, coconut oil, vanilla and Elmhurst Chocolate Peanut Shake.
  3. Combine in bowl, all flours, sugars, baking soda and salt. Gradually add to wet ingredients. Use stand mixer on medium speed until a dough forms.
  4. Line 2 baking sheets with Parchment paper. Roll out 1’ balls of dough, roll into a little more sugar if desired, and then place on cookie sheets. Press down on each cookie with tines of a fork making a criss cross pattern. Bake aprox. 10 minutes. Remove from oven, let cool a few minutes and then transfer to a cooling rack. Store in fridge in an airtight container.