Chocolate Sea Salt Peanut Butter Cookies

Chocolate Sea Salt Peanut Butter Cookies

These delectable, delightful chocolate cookies check everyone’s flavor boxes:

Chocolate? Check, check.

Peanut butter? Check.

Sea salt to bring out all the chocolatey goodness? Check.

These delightful cookies made with our limited-edition seasonal Chocolate Caramel Brownie Shakeology will be a hit with your loved ones this holiday season!

Pro tip: Questions about baking with Shakeology? Check out this FAQ.

Chocolate Sea Salt Peanut Butter Cookies

Chocolate Sea Salt Peanut Butter Cookies
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Chocolate Sea Salt Peanut Butter Cookies

These delightful cookies made with Chocolate Caramel Brownie Shakeology will be a hit with your loved ones this holiday season!

Course Dessert
Keyword Shakeology
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Servings 12 servings, 1 cookie each
Calories 133 kcal
Author Beachbody

Ingredients

  • Parchment paper
  • ½ cup / 40 g dry rolled oats
  • 2 scoops Chocolate Caramel Brownie Plant-Based Vegan Shakeology
  • 1 tsp. baking powder
  • ½ cup / 130 g all-natural peanut butter (or sunflower butter)
  • ¼ cup / 60 ml unsweetened almond milk (or unsweetened oat milk)
  • 3 Tbsp. vegan egg replacement
  • 1 tsp. pure vanilla extract
  • 3 Tbsp. vegan dark chocolate chips
  • 1 tsp. coconut oil
  • ¼ tsp. sea salt flakes (like Maldon)

Instructions

  1. Preheat oven to 350° F (180 °C). Line a large baking sheet with parchment paper; set aside.

  2. Place oats in a small food processor (or blender); cover. Pulse until a fine flour texture is reached.

  3. Add oats, Shakeology, and baking powder to a small mixing bowl. Stir until mixed; set aside.

  4. Add peanut butter, almond milk, vegan egg replacement, and extract to a medium mixing bowl; stir until combined.

  5. Add oat mixture to peanut butter mixture; stir until combined.

  6. Shape into 12 equal balls, approximately 2 Tbsp. each; arrange on prepared sheet. Gently flatten each ball by pressing with the back of the fork in a crosshatch pattern.

  7. Bake for 12 minutes. Set aside on baking sheet for 1 minute; transfer to a cooling rack.

  8. While cookies are still hot, melt chocolate chips and oil in a small microwave-safe bowl for 30 seconds; stir. Repeat, until chocolate is melted.

  9. Spread chocolate evenly on cookies. Sprinkle with salt.

  10. Store cookies in an airtight container at room temperature for up to four days or freeze for up to 1 month.

Recipe Notes

Gluten-Free (GF), No Dairy (ND), Vegan (V), Vegetarian (VG)

The Nutrition Facts box below provides estimated nutritional information for this recipe.*

*Total Sugars 3 g, Added Sugars 2 g

Nutrition Facts
Chocolate Sea Salt Peanut Butter Cookies
Amount Per Serving (1 cookie)
Calories 133 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Sodium 112mg5%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 3g3%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents (regular)
½ Yellow
2 tsp.

Containers Equivalents (vegan)
½ Yellow B
2 tsp.

2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it.