Of which 6.3 g sugars and 6.9 g saturated fat.
No-added-sugar version: 425 kcal and 3.9 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Plant protein (peanut) · Fiber (oats)
Allergens gluten (oats), peanuts, milk
Protein cookie dough balls
The taste of raw cookie dough, egg-free and ready in ten minutes.
Ingredients
- 25 g (1 oz) oat flour
- 30 g (1 oz) peanut butter (powdered or regular)
- 25 g (1 oz) cookie or vanilla protein powder
- salt, to taste
- 1 cube 85% dark chocolate (10 g) — no added sugar: sugar-free 85% dark chocolate
- vanilla extract, to taste — optional
- water or milk, as needed — for the powdered peanut butter and to adjust the batter
Method
- If you're using powdered peanut butter, gradually mix it with water or milk into a creamy paste.
- In a bowl, combine that paste (or regular peanut butter) with the oat flour, protein powder and a pinch of salt, and mix well until it all comes together.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “Snacks & Sweets”. The English edition is coming soon.
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