White choc almond no bake cookies

IMG_5637The wonderful people at Strippd Protein sent me a wonderful selection of samples from their range. They are leading the way with a fantastic tasting Vegan protein powder, and also provide whey protein options too.

Their Vegan protein is made with a blend of pea and hemp protein. I’m not vegan, therefore I can tell you that this protein does taste very good when compared to a whey protein. A lot of vegan proteins I have tried to bake with or drink in the past literally taste like trying to drink wet cardboard.

I didn’t use dairy free white chocolate chips but they are available if you wanted to make these cookies fully vegan.


60g Oats blended to a flour

35g Strippd Vanilla Vegan Protein

10g Agave

10g Truvia

140g Peanut butter or other nut butter of your choice

40ml Unsweetened almond milk

10g Flaked almonds

15g White chocolate chips/ Dairy free chocolate chips

20g Vitafiber syrup (can be left out if not available but will be harder to combine dough)


  1. Prepare a baking tray and line with foil, this tray will need to fit into your freeze.
  2. Mix the oats and protein powder in a bowl, and add in the truvia and agave.
  3. Add the peanut butter and form a breadcrumb like texture ensuring the peanut butter is fully separated into the dry mix.
  4. Add in almond milk a bit at a time until you can form a dough with your mix.
  5. Add in the white chocolate chunks and flaked almonds, and combine thoroughly into the dough.
  6. Finally add in the vitafiber syrup which will help your mixture come together.
  7. Form 12 balls and flatten them either with your fingers or the back of a fork.
  8. Transfer your cookies to your prepared tray and freeze for minimum 30 minutes before enjoying.

NB. Cookies will be best stored in the freezer, and taken out 5/10 minutes before eating to ensure they keep their texture.

MACROS (per cookie) 117kcal/ 6.8g Fat/ 6g NET carbs/ 6.4g Protein 

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