Gluten Free Peanut Butter Cookies with a Sunwarrior Flair

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I modified my flourless peanut butter cookie recipe to include Sunwarrior Mocha Warrior Blend plant-based protein. The addition created a soft cookie with a hint of chocolate flavor!


1 cup NUT BUTTER – pick the flavor you prefer … homemade or store bought … creamy or chunky
1/2 cup SUGAR (increase flax seed or protein powder and cut down here if you wish)
1 FLAX EGG (you can use a traditional egg if you wish)
1/2 cup FLAX SEED
1/2 cup Sunwarrior Warrior Blend Mocha


  1. Prepare the flax egg. As it rests preheat the oven to 350 and line cookie trays with parchment for easy clean up
  2. After the flax eggs “sets” (about 5 minutes) combine all ingredients in a stand up mixer. After a minute or two, stop the mixer and scrape the sides of the bowl to get the ingredients that slid UP the walls. Mix again for about 1 minute to fully combine all ingredients.
  3. Make sure your hands are clean … then get them dirty by creating gold ball sized balls of the nut butter mixture.
  4. Bake as balls or use a fork to criss-cross and flatten a bit
  5. Cook for 15-20 minutes depending on size of cookie and oven temperature
  6. Let cool so they hold their shape when you go to eat them!
  7. Store in an airtight container. You can refrigerate to extend the shelf life.
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