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May 26, 2020 1 min read


These cookies make a great snack & will keep in an airtight tupperware for 2-3 days & if you want to keep them lower in fat - switch out some of the peanut butter for powdered peanut butter mixed with a little water.


Servings - Makes 6 Chunky Cookies (can be made into smaller protein balls for lower calorie servings)

Macros Per Cookie: 175kcal / 10.5g protein / 16g carbs / 7g fat


40g vanilla or peanut butter protein powder

80g oats (regular or gluten free) 

75g peanut butter 

50g Golden Syrup 

Frankys Bakery Shortbread Flavour Powder  - This is optional but really helps bring the "cookie" flavour through. 



1. In a food processor/blender grind the oats into a fine flour. 

2. Add Franky's powder, protein powder & syrup. 

3. Melt the peanut butter in the microwave (optional but it helps it stick!), add to the other ingredients & blend. 

4. Blend all ingredients until stuck together.

5. Scoop out using a spoon and press into cookie shapes. 

6. Decorate & Eat! :) 




Recipe by Laura at Girl Gains jump over to  her website for delicious recipes and training and nutrition plans

If you make this recipe don't forget to send Laura  a picture on INSTAGRAM