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Recipe: Peanut Butter Protein Oreos

What is Ghee and how does it help with your health?

Ghee is a type of clarified butter; regular butter that has been simmered until the milk solids caramelise and separate from the oil. These solids are then strained off, leaving a thick, golden oil.

Ghee is a staple cooking ingredient in every Indian household, and it has a delicious nutty aroma and flavour and a high smoke point, making it very versatile. It is stable at room temperature although, like coconut oil, it solidifies if the surroundings are cold.

Ghee is thought to be a healthier ‘good fat’ form of butter than conventional butter, because it provides omega-3 essential fatty acids without milk sugar (lactose) and milk protein (casein), which are the elements most likely to aggravate the digestive system of anyone with a dairy sensitivity. These omega-3 fatty acids prevent inflammation and therefore play a role in protecting against heart disease, along with improving immune and digestive function. Ghee also provides a good source of short-chain saturated fats, such as butyric acid, which are important for gut health.

Ghee is rich in vitamins A and E and the omega-6 fatty acid conjugated linoleic acid (CLA), which supports eye, skin and heart health. Additionally, CLA may be helpful in preventing obesity and hypertension, as it has been shown to reduce body fat and boost muscle mass. Ghee is also used in Ayurveda, India’s traditional medicine system, where it is known as ghrita. Practitioners of Ayurveda recommend ghee to patients for treating indigestion, impaired bile flow and fatigue.

A plant-based alternative

If you are following a vegan or vegetarian diet and want to avoid animal-derived foods, Niulife Vegan Coconut Ghee tastes very similar to regular ghee and has an almost identical texture.

Peanut Butter Protein Oreos

For the cookies:

20 g Niulife Coconut Flour

1 teaspoon cacao

40 g chocolate protein powder

1 teaspoon Niulife Coconut Sugar

50 ml milk of choice eg. almond, oat, soy

Extra 1-2 tablespoons milk of choice, to bind

1 teaspoon Niulife Coconut Cider Vinegar

20 g Niulife Vegan Coconut Ghee, melted

For the filling:

20 g chocolate protein powder

20 g smooth peanut butter

40 g cashews, soaked overnight in milk of choice, strained and processed in a food processor


1. Preheat oven to 180ºC, fanforced. Line a baking sheet with baking paper.

2. Place coconut flour, cacao, chocolate protein powder and coconut sugar in a bowl and stir to combine.

3. Fold in milk and vinegar, then mix in ghee.

4. Using your hands, mould mixture into a dough and roll it into 12 evenly-sized balls. Place balls on baking sheet and flatten each into a cookie shape. Bake for 15-20 minutes.

5. Meanwhile, make filling by whipping or blending the protein powder, peanut butter and cashews together, adding a little milk if necessary to adjust the consistency.

6. Let cookies cool completely before sandwiching together with filling. Devour immediately, or keep in the fridge for up to seven days.

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