Peanut Butter Cookie Rolls

| PEANUT BUTTER COOKIES ROLLS |

Cookie dough meets cinnamon roll (hold the cinnamon) meets peanut butter, meets your new favourite protein treat. These are deceivingly healthy yet ultra rich and decadent. They're also incredibly easy to make, even if you're not a "baker!" 

To all my sweet tooth lovers: you're welcome.

 

Recipe Note:

You can actually make these gluten free! While they won't be as high in protein, they'll still be delicious and a healthy alternative with a protein boost. To do so simply omit the vital wheat gluten and all purpose flour in the bread dough and replace it with 1 cup gluten free flour blend of choice. Cookie dough is already gluten free. Enjoy!

Recipe makes 10 rolls

Macros per roll:

318 cals - 18g fat - 23g carbs - 16g protein 

 

Ingredients, Bread Dough:

1 cup vegan greek yogurt

1/2 cup vital wheat gluten, can sub more all purpose flour if preferred (less protein)

1/2 cup all purpose flour 

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

 

Peanut Butter Cookie Dough:

2 tbsp flax meal + 4 tbsp water

1 cup peanut butter, or preferred nut butter, almond butter is great here!

1/3 cup coconut sugar

1 serving vanilla protein powder (code: EVANNRYAN to save $$)

1/2 tsp baking soda

1 - 80g low sugar chocolate bar, chopped or 1/2 cup chocolate chips

 

Recipe:

1. Preheat the oven to 350 F.

Cookie Dough:

2. Add the flax meal + 4 tbsp water to a small bowl and mix. Set in the fridge to gel, 5-10 minutes.

3. To a mixing bowl add: peanut butter, coconut sugar, vanilla protein powder, baking soda, a pinch of salt, and gelled flax/water mixture. Mix together forming a dough.

4. If the dough is too dry (this will depend on your protein powder) you can add a few tbsp dairy free milk until you have a smooth cookie dough.

5. Add in chopped chocolate or chocolate chips. Set aside.

Bread Dough:

6. To a mixing bowl add the Dough ingredients: greek yogurt, vital wheat gluten, all purpose flour, baking powder, baking soda, and salt. 

7. Mix the dough ingredients until a sticky dough forms. 

8. Sprinkle 1-2 tbsp flour on a clean surface. 

9. Place the dough on the floured surface and knead a few times, or until you have a smooth dough ball.

10. Roll the dough ball out into a rectangle.

11. Add the cookie dough across the dough rectangle, pressing it flat.

12. Starting from the bottom of the rectangle, gently roll the dough into a log. 

13. Slice the dough log into 10 rolls.

14. Lightly oil a small pan and place all the rolls into it, making the rolls are swirl side up. (Like a cinnamon bun!)

15. Bake for 14-18 minutes or until browned and the dough is cooked through. 

Peanut Butter Cookie Rolls will keep in an airtight container on the counter for 3-4 days. Alternatively, keep them in an airtight container in the fridge to keep them fresh for a few extra days.

 

If you have a microwave, I highly suggest warming the rolls up for 30 seconds before digging in!

 

Enjoy!

 

 

Want to improve your nutrition and embrace more plant-based eating in 2025? Join the High Protein Vegan Community! We're creating protein-packed, meal-prep-friendly dishes that are loaded with fiber and bursting with flavour!

Please note:

All macros have been calculated to the best of my ability but may vary slightly.

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