Nut Butter Protein Cookies With Cream Filling (No Bake)
Soft nut butter protein cookies sandwiched with a creamy vanilla filling for the ultimate healthy treat, Protein-rich, naturally sweetened, and made with a base of oat flour. Make without turning on the oven for a treat that the kids will love to help with.🍪💛
Servings 8
Ingredients
Cookies
- 1 cup oat flour
- 1/2 cup vanilla protein powder
- 1/2 cup natural peanut butter or almond butter
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk of choice
- Pinch of sea salt
Cream Filling
- 1/2 cup thick Greek yogurt or coconut cream (from a can of chilled coconut cream)
- 2 tablespoons vanilla protein powder
- 1-2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- Note: If using coconut cream in the filling, place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these cookies to allow the coconut cream to separate.
Cookies
- In a bowl, combine oat flour, protein powder, nut butter, maple syrup, vanilla, and sea salt.Add milk gradually until a soft dough forms.Roll dough into 8 small balls (more or less as required) and flatten into cookie shapes.Place cookies on a lined tray and refrigerate while preparing the filling.
Cream Filling
- If you are going to be using coconut cream in the filling, open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.In a separate bowl, mix hardened coconut cream (or thick Greek-style yogurt) with protein powder, maple syrup and vanilla until smooth.Spread or pipe filling onto half the cookies, then sandwich with the remaining cookies.Chill for 30–60 minutes until firm.Store cookies in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.