PEScience Select

When researchers at a world-renowned clinic tested a combination of whey + casein protein, as found naturally in milk protein, they discovered that the two protein sources work together to build lean muscle.


100% whey protein in isolation only gets you so far... it can spike protein synthesis with an influx of amino acids, but quickly returns to baseline, leaving you where you started.


Enter casein, a slower-digesting protein that's typically consumed for its anti-catabolic properties as it promotes a steady release of amino acids over time. Casein actually results in more retention of ingested protein than whey!


Whey protein hits the bloodstream at a fast rate, but it is casein protein that has been shown to create the strongest leucine balance. It only makes sense to consume them together.

Available Flavors: Chocolate Cupcake, Gourmet Vanilla,
Peanut Butter Cup, Snickerdoodle, Peanut Butter Cookie



Cookie layer:

1 1/2 scoops Snickerdoodle Select Protein
1/2 cup almond flour
2 Tbsp oat flour plus more for dusting
2 Tbsp coconut sugar (or sweetener of choice)
1/4 cup almond milk or milk of choice
2 Tbsp coconut oil
1/4 tsp. vanilla extract 
Caramel layer:
6-8 pitted medjool dates
1 Tbsp natural peanut butter
1-2 Tbsp warm water

Chocolate layer:

2 Tbsp Chocolate Chips (melted)



  1. Pre-heat oven to 350°F

  2. Mix all dry ingredients for the cookie layer together and then add wet and mix until well combined.

  3. Roll dough into a ball and dust with oat flour, then transfer to a sheet of parchment paper and roll dough out until its 1/4 inch thick.

  4. Use a cookie cutter to make cookie shapes. Re-roll leftover dough and repeat until all dough is used.

  5. Bake cookies for 6-7 minutes or until golden brown.

  6. While cookies are baking, prepare the caramel layer by adding all caramel ingredients into a food processor or blender. Pulse until smooth, stopping to scrape the sides when needed. 

  7. Once your cookies have cooled, spread a layer of caramel over each one and set aside. 

  8. In a double boiler or microwave, melt chocolate. Spoon a thin layer of chocolate over each caramel-coated cookie. 

  9. Place cookies in the freezer for 5 minutes to firm up chocolate, then enjoy or store at room temperature or in the fridge.

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