These sticky toffee protein cookies are soft, chewy and packed with caramel-style flavour, with fudge chunks running through every bite. Chickpeas and peanut butter create the base, while Per4m Sticky Toffee Pudding Advanced Protein Blend adds extra protein and the signature sticky toffee flavour.
They’re easy to make in one bowl after blending the chickpeas, and each cookie comes in at just 117 calories with 7g of protein. Make a batch for an easy snack, something sweet with a coffee, or a higher-protein alternative when the biscuit cupboard is calling.
Makes
10 cookies
10 cookies
Per cookie
117 calories • 7g protein • 11g carbs • 5g fat
117 calories • 7g protein • 11g carbs • 5g fat
Ingredients
- 250g tinned chickpeas, rinsed and drained
- 80g peanut butter
- 50g Per4m Sticky Toffee Pudding Advanced Protein Blend
- 35g oats
- 20g maple syrup or honey
- 1 tsp vanilla extract
- A pinch of fine salt
- ½ tsp baking powder
- 25g Cake Décor fudge chunks, or a similar fudge chunk suitable for baking
Method
- Preheat the oven to 180°C/350°F and line two baking trays with baking paper.
- Place the chickpeas in a food processor and blend well until smooth.
- Transfer the blended chickpeas to a mixing bowl.
- Add the peanut butter, Per4m Sticky Toffee Pudding Advanced Protein Blend, oats, maple syrup or honey, vanilla extract, salt and baking powder. Stir until smooth.
- Stir in the fudge pieces until evenly distributed through the cookie dough.
- Using an ice cream scoop, spoon the dough onto the lined baking trays, leaving a generous gap between each cookie.
- Flatten the dough and shape each portion into a cookie. Gently press the fudge chunks into the surface of each cookie.
- Bake for 10–15 minutes, or until golden.
- Leave the cookies to cool on the baking trays before serving.
Storage
Store any leftover sticky toffee protein cookies in an airtight container for up to 4 days.
