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High protein peanut butter cookies

Ingredients:
  • 1 cup Vera’s Best Protein Infused Peanut Butter
  • 1 cup granulated sugar or allulose
  • 1 large egg
Directions:

Mix the peanut butter and sugar or allulose in a bowl.

Add the egg and continue mixing till a soft dough forms.

Roll the dough into 1″ balls and place them on a baking tray.

Flatten the balls and make a criss-cross pattern with the back side of a fork.

Bake for 10 minutes at 350F.

That’s all there’s to it! Enjoy these tasty high protein treats with a glass of cold milk, or your morning coffee.

Substitutions and dietary swaps:

If you are allergic to peanuts or want to try another nut, these cookies are equally good with Vera’s Best Protein Infused Almond Butter.

You can also switch out the granulated sugar for erythritol, and replace the chocolate chips with sugar free alternatives.

Storage:

These cookies will keep for up to a week in an air tight container or cookie jar. The baked cookies as well as the raw dough can be frozen for up to 6 months. Just warm the frozen cookies in the microwave till they are no longer frozen, or thaw them overnight in the refrigerator before warming. When you’re ready to cook the cookie dough, simply remove the dough balls from the freezer and bake according to the recipe.

High protein peanut butter blondies

Ingredients:
  • 2 cups Vera’s Best Protein Infused Peanut Butter
  • 3/4 cup maple syrup or agave nectar
  • 2 large eggs
  • 1 tsp baking soda
  • 1/2 cup semi-sweet chocolate chips
Directions:

Preheat oven to 350F.

Combine peanut butter, maple syrup/agave nectar and eggs in a bowl.

Sift in the baking soda and stir thoroughly.

Then fold in the chocolate chips.

Transfer the mixture to a 8″ x 8″ baking pan lined with parchment paper.

Bake for 20 minutes or until a toothpick inserted into center of pan comes our clean without any batter sticking to it.

Remove from the oven and allow the blondies to cool in the pan completely before removing and slicing into desired sizes.

Substitutions and dietary swaps:

If you are allergic to peanuts or want to try another nut, these cookies are equally good with Vera’s Best Protein Infused Almond Butter.

You can also switch out the granulated sugar for erythritol, and replace the chocolate chips with sugar free alternatives.

Storage:

Blondies will keep for up to a week in an air tight container or cookie jar. The baked blondies as well as the raw dough can be frozen for up to 6 months. Just warm frozen blondies in the microwave till they are the desired level of gooey goodness, or thaw them overnight in the refrigerator before warming. When you’re ready to cook the batter, simply remove it from the freezer and bake according to the recipe.

Senegalese peanut stew

Ingredients:
  • 1 cup Vera’s Best Protein Infused Peanut Butter
  • 1 onion
  • 1 bell pepper finely diced
  •  3 cloves minced garlic
  • 2 tbsp. olive oil
  • 2 tbsp tomato paste
  • 2 cloves minced garlic
  • 1 sprig thyme
  • 2 cups chicken broth
  • 1 tsp. cayenne pepper
  • 1/2 tsp. turmeric
  • 1 tsp. black pepper
  • Salt to taste
  • 2 lbs of meat of your choice.
Directions:

Heat the olive oil in a dutch oven or cast iron pot.

Season the meat with salt and pepper and add to the hot oil.

Sear the meat till golden brown. You may have to do this in batches depending on the size of your pot.

Add chopped onions, minced garlic, and bell pepper and saute for 3-5 minutes.

Add the cayenne and turmeric and saute for another minute.

Then add the tomato paste and chicken stock and stir well till tomato paste is completely dissolved.

Add the thyme and let the stew simmer for 20 – 30 minutes on low heat till the meat is tender.

Stir in the peanut butter and let simmer for another 2 minutes.

Garnish with some parsley or scallion, and serve with rice or crusty bread.

Substitutions and dietary swaps:

Swap out the animal protein for tofu, tempeh, beans, cauliflower, or root vegetables.

If you like it spicy, raise the heat with more cayenne, or mix in some diced jalapenos with the diced bell pepper.

Grilled peanut butter and banana sandwich

Ingredients:
  • 2 Tbsp. Vera’s Best Protein Infused Peanut Butter
  • 2 slices sprouted grain bread
  • 1 medium banana, sliced
  • Cooking spray
Directions:

Spread 1 Tbsp. of peanut butter over each slice of bread.

Sandwich the banana slices between the peanut butter covered slices.

Spray a skillet with cooking spray and heat over medium heat.

Place sandwich onto the hot skillet and cook until golden brown, 2 to 3 minutes per side.

Makes for a quick high protein breakfast, or post workout snack!

Substitutions and dietary swaps:

For chocolate lovers try the recipe with Vera’s Best Protein Infused Peanut Spread with Cocoa.

For those who want to avoid peanuts, try the recipe with Vera’s Best Protein Infused Almond Butter and sliced figs.