Crispy Chocolate Nut Butter Protein Cookies

No bake, no sugar, no gluten, just goodness, and protein, obviously!


  • 200 g Natural Smooth Nut Butter (I used Indigo Nutrition Almond Butter- you can get it here)
  • 200g Walden Farms Maple Syrup (for low calorie, if not concerned can substitute for honey, date nectar, etc).
  • 100g 80% Dark Chocolate
  • 180g Gluten Free Oats
  • 80g Puffed Brown Rice
  • 60g Whey Protein (I used Efectiv Nutrition Double Chocolate Whey Protein)Edit


  1. Coat baking tray with non-stick baking paper
  2. In a Bain Marie (or a small pot inside a large pot full of boiling water), melt 80g chocolate
  3. While chocolate is melting, in a large bowl combine Peanut Butter, Syrup, Oats, and Whey Protein until fully combined into dough
  4. Add in Puffed Brown Rice into above mix
  5. Add in 80g chocolate into mix once it’s melted fully, and mix until smooth
  6. Eat all the batter…..just kidding, just half!
  7. Using a tablespoon, lay out cookie shapes with dough on baking tray
  8. Refrigerate for 30 minutes
  9. Melt down other 20g of chocolate, and lightly coat cookies with it for a decorative touch
  10. ENJOY


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