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Gooey Dark Choc Peanut Butter Cookies by Cass Morris, FIG & SALT

You're pretty much ruined for life (in the best possible way) when you experience a creation from the infamous Fig & Salt.  Whether it be a signature statement cake or a decadent dessert box, Cass Morris knows her flavours and is the queen of treating our taste buds to the sweet magic. Cass heads up delicious Fig & Salt in Melbourne and has whipped us up a batch of Gooey Dark Choc Peanut Butter Cookies using LOVE SHAKE Creamy Vanilla Protein Powder. 


3 cups bakers flour (or a good quality plain flour)

1 1/2 cups brown sugar

2 scoops LOVE SHAKE Creamy Vanilla Protein Powder

1 cup Nuttelex

2 tbsp soft/melted coconut oil

1 tsp vanilla essence

2 tbsp peanut butter

2 tsp baking powder

1/2 tsp salt

1 cup vegan dark chocolate cut into chunks (or any good quality dark chocolate)


• Preheat oven to 170°C

• Cream Nuttelex and brown sugar in an electric mixer until pale and fluffy. Turn mixer to low and add vanilla, coconut oil and peanut butter.

• Gradually add lour and protein powder and mix until combined. Stir in chocolate chunks so they are distributed through the cookie dough. Roll into a big delicious ball and refrigerate for about an hour.

• Remove from fridge and bring cookie dough to room temperature. Roll into golfball sized portions.

• Space 2cm apart on a lined baking tray and gently flatten with the back of a metal spoon.

• Bake for 12-15 minutes. Check progress around 7 mins, opening oven and gently press cookies down with a spatula. Continue to bake for the remaining 5-7 minutes.

• Place on wire rack to cool, sprinkle with sea salt to serve and enjoy! 

 Photography: Bobby Clark

Styling: Fig & Salt