Vanilla and PB Cacao Chip Protein Cookies

These cookies are so simple, made with store cupboard ingredients without the need for eggs or even coconut/gluten-free flour! Who knew they contains CHICKPEAS?! Soft but slightly crunchy on the outside, flavoured with vanilla, Hale Naturals PPB (sweetened with Stevia) and a hint of caramel extract with cacao chips, these are far too moreish but thankfully, aren’t bad for you!



  • 1 can of chickpeas, drained
  • ¼ cup nut milk
  • 2 scoops vanilla whey protein (I used PhD Nutrition)
  • 2 tbsp Hale Naturals PPB Sweetened with Stevia
  • ⅓ cup natural sweetener
  • 1 tsp caramel extract
  • 1 tsp baking powder
  • 4 tbsp cacao nibs (I used Creative Nature)

PB Chocolate drizzle –

  • 2 tbsp coconut oil, melted (I used Lucy Bee)
  • 2 tsp Hale Naturals Chocolate PPB
  • 2 tsp cacao powder
  • 1 tbsp Sweet Freedom

Get baking!

  1. Preheat the oven to 190 degrees C and grease a large baking tray.
  2. Simply put all of the ingredients apart from the cacao nibs into a blender and whizz up well until you have a thick dough-like mixture.
  3. Transfer to a bowl and mix in the cacao nibs. Add a touch more milk if required, you want the mixture to hold together and little sticky.
  4. Spoon 8 blobs of mixture, leaving space in between, on your tray, then using a fork press down, making sure they are a circular shape. Bake in the oven for about 10-12 minutes until golden and firmed up, then remove and place on a wire rack to cool completely – they will firm up while cooling.
  5. Melt the coconut oil and mix in everything else quickly until you have a slightly thick chocolate ‘sauce’, drizzle this over the cookies and leave to set – then indulge!



Check out my other Hale Natural PPB creations: Guilt-free Chocolate & Peanut Butter Cheesecake and Ginger & Walnut Carrot Cake with PB Icing 🙂