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Peanut Butter Marshmallow & Lemon Crème Protein Cookies

For something peanut buttery and marshmallow-y with a hint of savory lemon sweetness, you won’t want to let this cookie pass you by!

These Peanut Butter Marshmallow with Lemon Crème Drizzle Cookies are a protein powerhouse—an all plant-based, post-workout, gooey, crunchy, tangy, nutty snack all rolled into one. You won’t feel guilty indulging in this healthy, no junk protein cookie.

Peanut Butter Marshmallow & Lemon Crème Protein Cookies

Prep time: 45min + 15min bake time

Ingredients:

  • 4 scoops Sunwarrior Warrior Blend vanilla protein powder
  • 2 scoops Sunwarrior Warrior Blend natural protein powder
  • 2 tablespoons organic peanut butter powder
  • 1/4 cup organic dry-roasted peanuts
  • 3 tablespoons organic pumpkin seeds (toasted)
  • 2 and 1/2 cups organic brown rice cereal
  • 3/4 cup organic vegan marshmallows
  • 1 cup organic unsweetened cashew milk
  • 2 tablespoons organic coconut flour
  • 1/2 cup filtered water
  • 1 pc fresh organic lemon fruit
  • 1 teaspoon ground organic cinnamon
  • 1/4 teaspoon ground organic vanilla beans
  • 3 teaspoons organic lemon juice
  • 1 teaspoons fresh organic lemon zest
  • 1/4 cup organic unsweetened cashew milk

Directions:

peanut_butter_marshmallow_lemon_creme_cookies_protein_sunwarrior_pic1. Pre-heat oven to 375 degrees Fahrenheit.

2. Combine all ingredients except lemon juice, lemon zest, and ¼ cup cashew milk and whisk in a large bowl until clumpy and sticky.

3. Scoop out large spoonfuls of cookie batter and distribute on cooking sheet lined with parchment paper and coated with olive oil spray.

4. Bake cookies in oven for about 15 minutes or until crispy with light-brown edges. Let cool.

5. Combine cashew milk, lemon juice, and lemon zest in a small bowl.

6. Drizzle lemon mixture over the top of each cookie.

7. Serve warm. You can refrigerate leftovers for up to 3 days. They can last a couple weeks in the freezer.

Itadakimasu! ~ Enjoy!

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