Ying Yang Protein Peanut and Chocolate Cookies

Looking for balance? Then make sure you treat yourself sometimes to delicious chocolate peanut cookies. But make them in the Ying Yang symbol, which means balance.

These super easy and quick oat cookies should be simple enough to mould into the Ying Yang shape by following my instructions below (you can also watch my Instagram live for a tutorial). But don’t worry if they don’t work out you can always turn them into marble cookies by simply rolling the light and dark side together.

Ingredients:

  • 1 cup oat flour (blended rolled oats)

  • 1/2 cup + 2 tbsp coconut sugar

  • 1/4 cup vegan protein powder (I use @formnutrituon)

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 3 tbsp coconut oil, melted

  • 5 tbsp peanut butter

  • 5 tbsp almond milk

  • 1 tsp vanilla extract

  • 2 tbsp cocoa powder

Method:

  1. Pre-heat the oven to 175ºC.

  2. In a bowl mix together the oat flour, coconut sugar, protein powder, baking powder and salt.

  3. Then add the wet ingredients in and 2-3 tablespoons of the almond milk, saving the rest for later. Use your hands to mix the dough so that it holds together and isn’t crumbling. Then you can split the dough in two and put one half in another bowl.

  4. To the other half add the cacao powder, mix it through with your hands and add some of the almond milk a tablespoon at the time. Make sure it’s not too wet to form a ball and not too dry that the dough crumbles.

  5. Take a tablespoon amount of both the light and dark dough, rolling each one into a ball and then push them together so they are almost flat. Then place on a lined baking tray and push down so that both sides form equal rounds. Shape by pushing the top and bottom of the line the centre into the other side, forming a curve. Continue to shape until the edges are neat and the Ying yang shape is there. Use a little bit of the dark and light dough to add the spot on the opposite side coloured dough. This should make 6-8 cookies.

  6. Bake for 13-15 minutes on the middle shelf at 175°C.

  7. When they have browned, remove them from the oven and leave to cool on the baking tray for 5 minutes before transferring to a wire rack for 30 mins. Then enjoy! They can be stored in an airtight container for unto 5 days.

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