Can I use a different type of protein powder for the cookies?

The recipe suggests salted caramel flavor, but you can use other flavors, keeping in mind it might alter the taste profile of the cookie base.

What if my cookie dough is too sticky to shape?

If the dough is too sticky, try chilling it briefly in the fridge before shaping, or add a tiny bit more ground almonds to achieve a workable consistency.

How do I ensure the chocolate coating sets properly?

After dipping, place the cookies on a lined baking tray in the fridge for about 30 minutes to allow the chocolate to firm up completely and prevent melting.

Can I skip the peanut butter layer in these cookies?

While the peanut butter layer adds a distinct flavor and texture, you could omit it if preferred, though it would change the overall profile of these 'digestive' cookies.

How should I store these Chocolate and Peanut Butter 'Digestive' Cookies?

Store the finished cookies in an airtight container in the refrigerator to keep the chocolate firm and the cookies fresh for enjoyment.

6 years ago

Chocolate and Peanut Butter ‘Digestive’ Cookies
[Vegan]

VC By: Vicky Coates

Author Bio

Vicky Coates runs the blog Clean Lean Bakes. She created Clean Lean Bakes based on... Read More

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A stack of round vegan chocolate and peanut butter 'digestive' cookies, featuring a thick chocolate coating over a peanut butter layer and a golden-brown cookie base.

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Discover more recipes with these ingredients

Chocolate and Peanut Butter 'Digestive' Cookies [Vegan]

Dairy Free

Vegan

Who doesn’t look for a good biscuit to enjoy alongside their afternoon cup of tea or coffee? These chocolate and peanut butter digestive style biscuits you can enjoy without the added sugar and instead with added nutrients and protein. These biscuits are great if you are following a Keto, Vegan,... Read More

Ingredients You Need for Chocolate and Peanut Butter ‘Digestive’ Cookies [Vegan]

For the Cookies:

3/4 cup ground almonds
1/4 cup protein powder (salted caramel flavor works well)
2 tablespoons coconut oil
2 tablespoon maple syrup

For the Peanut Butter Layer:

2-3 tablespoons peanut butter

For the Chocolate Layer:

1 cup vegan chocolate Drops
2 tablespoons coconut oil

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How to Prepare Chocolate and Peanut Butter ‘Digestive’ Cookies [Vegan]

Preheat the oven to 350°F.
Add the almond flour, protein powder, 2 tablespoons coconut oil, and syrup into a bowl. Once mixed, scoop the dough onto a lined baking tray into cookie shapes. Use your finger to create a small dent in the center of the cookie.
Bake for around 15 minutes until golden. Remove from the oven and leave to cool.
Once cooled add around 1/2 teaspoon peanut butter into the dent of each cookie. Place into the fridge or freezer to firm up for around 20 minutes.
Melt the chocolate and coconut oil together and dunk each cookie into the chocolate. Place on a lined baking tray in the fridge for around 30 minutes until the chocolate sets.