Peanut Butter Chocolate Chip Cookie 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.

The famous three ingredient greek yogurt bread is too easy to make to not continue whipping up new recipes with it! We've got the healthy cinnamon rolls down, and I've even made the dough into buns and stuffed it with pizza toppings!! See that recipe HERE. But this grain free peanut butter cookie dough stuffed into the high protein greek yogurt dough then rolled, baked, and drizzled with more chocolate? Out of this world!!! Not to mention, even with all the decadence, these rolls are still only 316 calories each and pack 16g of protein per serving! Talk about a sweet snack with benefits.

Speaking of cinnamon rolls, you might want to try these Cinnamon Roll Protein Pancakes next!

Please note: some links are affiliate links and I may make a small commission when you shop the link. Thank you for the support!

Why You'll Love This Recipe

While it looks super impressive it's actually really easy to make!

You won't believe it's only 318 calories and has 16g of protein per roll.

It's customizable. Switch the peanut butter for almond butter or a preferred nut butter and change the flavour completely. 

It's fun to make and eat. 

 

Substitutions

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. 

Use a different nut butter for the cookie dough to get a whole new cookie flavour centre!

 

Storing

Cookie rolls are best enjoyed as fresh as possible, but I unless you're sharing your going to want to seal some away for later. I like to use these glass meal prep containers to really seal in the freshness for a few extra days.

Please note: the calories and macros have been calculated to the best of my ability but may vary slightly. 

 

Chocolate Chip Peanut Butter Stuffed Cinnamon Rolls

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

 

Ingredients, 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

 

Instructions

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! And let us know in the comments if you make this recipe and how it went for you!