Here’s a recipe for peanut butter protein cookies that I’ve been meaning to make for the longest time! I’ve put this recipe off for so long because I thought it was going to be overly complicated, when in reality, it was extremely easy to make and really delicious! Peanut Butter Protein cookies is the best snack for you, when you are hungry because it’s easy to make and delicious.
Peanut Butter Protein Cookies with Chocolate Chips
handmade peanut butter protein cookies that are chewy and soft. 7 grams of protein, 112 calories, and low carb! Using vanilla whey protein, a dish that uses no flour and is gluten-free. Instead of wasting money on pre-made protein cookies, try this simple recipe!
PREP: 15 mins
COOK: 5 mins
TOTAL: 25 mins
SERVINGS: 12 cookies
- 1/2 cup peanut butter or nut butter of choice, I used shelf-stable natural peanut butter—see notes if using refrigerated/drippy nut butter
- 1/4 cup coconut sugar or light brown sugar
- 1/4 teaspoon kosher salt
- 1 large egg
- 1 large egg white
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon baking soda
- 1/2 cup vanilla whey protein powder (36 grams)
- 2 tablespoons coconut flour
- 3 tablespoons mini chocolate chips
- Your oven should be preheated to 350 degrees F. Place a rack in the middle of the oven. Use parchment paper to cover a baking sheet.
- The peanut butter, coconut sugar, salt, egg, egg white, and vanilla extract should all be combined in a medium bowl. Mix ingredients quickly until they are well-combined. The baking soda should be added on top. Mix the protein powder and coconut flour thoroughly with a rubber spatula. As you swirl and press, the mixture will continue to blend together even if it initially seems quite dry. Add chocolate chips and fold.
- At this point, evaluate your dough because the moisture content may differ depending on the type of nut butter and protein powder you use. It should be a little bit sticky but not completely mushy. Add more protein powder if you want a harder dough. Sprinkle a little milk (or almond milk) over the batter for a looser dough and, using a spatula, fold it in until the dough comes together.
- Place tablespoonfuls of the cookie dough on your prepared baking sheet using a tiny cookie scoop or spoon (you will have 12 to 14 cookies total). The tops of the cookies should be carefully flattened with your fingers because baking will cause them to puff up rather than spread.
- Bake for 5 to 6 minutes, or until the edges are just beginning to turn golden and are dry to the touch but the centers still appear somewhat doughy. Avoid overbaking! After the cookies have cooled for three minutes on the baking sheet, set the cookie sheet on a wire rack and let the cookies finish cooling there.
- Depending on the nut butter and protein powder brands you choose, the dough’s consistency may change. It should be a little bit sticky but not completely mushy. Add more protein powder if you want a harder dough. Add a little milk to the batter for a looser dough (or almond milk).
- The coconut flour cannot be replaced with any other flour. Because coconut flour is so distinctive, it must be used in this recipe.
- Although I haven’t yet tried this recipe with vegan or plant-based protein powders, I’ve heard from readers who say pea protein works well. I’d be curious to know how they turn out if you decide to attempt them this way.
- For up to three days, keep cookies at room temperature in an airtight container. They can also be frozen for up to three months, then defrosted a little at a time. The cookies should not be microwaved since this causes them to become dry.
- SERVING: 1cookie
- CALORIES: 112kcal
- CARBOHYDRATES: 8g
- PROTEIN: 7g
- FAT: 6g
- SATURATED FAT: 1g
- CHOLESTEROL: 16mg
- FIBER: 1g
- SUGAR: 5g
Peanut Butter Protein Cookies
These irresistible peanut butter protein cookies are actually good for you! Enjoy eating your protein in this creative and sweet way.
Healthy Peanut Butter Protein Cookies
What if I told you that eating delicious cookies can help you increase your protein intake? While shakes and nutritious pancakes have their place, nothing compares to a warm, soft, and sweet peanut butter cookie.
These cookies are quite excellent in every way. These cookies contain a lot of fiber in addition to extra peanut butter, both natural and powdered.
These don’t contain gluten and are maple syrup-sweetened for glucose tolerance. You can feel good about your decision to pack these cookies in your lunch.
They make a delectable post-workout snack or a quick protein boost.
These cookies only contain actual, entire ingredients that are healthy for your body; they don’t contain any strange or wacky substances. They are simple to locate at the supermarket!
What I utilized in greater detail is as follows:
- Powdered Peanut Butter (pb2): You’ll use 1/2 a cup of this powder. It bosts the protien content without affecting the texture.
- Water: Use 1/4 cup of water to thin out the thick texture of the dough.
- Maple Syrup: About 1/4 a cup of real maple syrup will sweeten the cookies naturally.
- Natural Peanut Butter: You only need 1/4 a cup of natural (unsweetened) peanut butter.
- Vanilla: Adding 1 teaspoon of vanilla will enhance the flavor in these cookies and actually make them taste sweeter.
- Oat Flour: This add structure and fiber to the cookies and is a healthy gluten-free alternative to wheat flour. You need 1/3 a cup!
- Vanilla Protein Powder: This fortifies the cookies with extra protein and gives them a delightful vanilla taste. You need 2 tablespoons.
- Baking Powder: This helps the cookies rise so they are nice and chewy. You’ll use 1 teaspoon of baking powder.
- Sea Salt Flakes: This is the perfect topping for the cookies. Sea salt flakes on top don’t just look lovely, but they really bring out all the flavors in these cookies too.
Kitchen Tools Required
You probably already have all the equipment you need if you’ve ever cooked cookies. When I made them, I utilized this.
- Baking Sheet
- Parchment Paper
- Medium Mixing Bowl
- Small Mixing Bowl
- Rubber Spatula
- Cookie Scoop
For measuring, you will need 1/2 cup, 1/3 cup, 1/4 cup, 1 tablespoon, 1 teaspoon.
How To Make Healthy Protein Cookies
The process of making cookies may seem as easy as mixing the dough, shaping the cookies, and baking them, but there are a few more steps that will make a huge impact.
The baking sheet should first be lined with parchment paper and the oven should be preheated at 350F.
Mix the water and half of the peanut butter powder in a medium bowl. Add vanilla, maple syrup, and peanut butter after that. They should all be well blended after being whisked together.
With a spatula, combine the remaining peanut butter powder, protein powder, baking powder, and oat flour in a small bowl.
The dry components should be combined with the liquid ones and stirred until a dough forms.
Roll the cookie dough into 1.5 tablespoon-sized balls using your hands or a cookie scoop. With the back of a moist fork, flatten them. There ought to be 14 or so cookies.
The cookies should bake for 8 to 9 minutes, or until golden brown. Add sea salt to the top once they have cooled.
Here are some frequently asked questions about peanut butter cookies. Not finding the solution you’re looking for? Post a comment at the end of this article!
IS CREAMY OR CRUNCHY PEANUT BUTTER BETTER FOR THESE COOKIES?
Depending on your desire, you can make these cookies with either creamy or crunchy peanut butter. The cookies will contain tiny pieces of peanuts if you use gritty peanut butter. This might be tasty, especially if you like nuts in your cookies.
Since I enjoy soft, chewy peanut butter cookies without nuts, I used creamy peanut butter.
HOW DO YOU KNOW WHEN PEANUT BUTTER COOKIES ARE FULLY COOKED?
The very soft texture of peanut butter cookies will harden up as they cool. You’ll know they are fully cooked when they turn golden brown and don’t have the same “wet” or “glistening” look on the outside.
IS MAPLE SYRUP HEALTHIER THAN WHITE SUGAR?
Maple syrup has a lower glycemic index than white sugar, which is why I prefer to use it when I bake. Since maple syrup has a richer flavor than white sugar, you can use less of it.
HOW DO YOU MAKE YOUR OWN OAT FLOUR?
It really is as simple as blending dry oatmeal into fine flour to make your own oat flour. You can use quick-cooking oats or even steel-cut oats.
Because steel-cut oats underwent less processing, I favor using them.
IS A BAKING SHEET THE SAME THING AS A COOKIE SHEET?
I often interchange these two terms, but there is a distinction. A rim surrounds the perimeter of a baking sheet. A cookie sheet has no rim around the edge and is entirely flat. Bakers may slip cookies off the sheet without damaging the sides thanks to the rimless construction.
For these cookies, you can use either a baking pan or a cookie sheet. The simplicity of a cookie sheet might be appreciated by novice bakers.
Remaining cookies should be kept at room temperature in an airtight container, such as a cookie jar. If you don’t eat them all at once, they should last you for about a week.
For up to 6 months in the freezer, these cookies will remain delicious.
Peanut Butter Protein Cookies
The best peanut butter protein cookies on the internet can be made with just 4 ingredients!
You wouldn’t know that these chewy, tempting protein cookies are made with zero added sugar and your favorite protein powder! PS: Each cookie only contains 142 calories!
Want to consume a cookie that is nutritious but does not taste nutritious? You’ve arrived at the proper location. I’m eager to share with you these delicious Peanut Butter Protein Cookies!
Are protein cookies healthy?
Is it really healthy to eat protein cookies, as the internet is asking? The truth is that many protein biscuits available in stores aren’t always nutritious.
Why? Well, they contain a ton of unpronounceable substances and occasionally even contain cane sugar!
WHAT TO LOOK FOR
Make sure you look for a protein cookie recipe that…
- Has few ingredients
- Is refined-sugar free
- Higher than 6g protein/serving
Note: This protein cookie recipe is smaller than most store-bought protein cookies. For a better comparison, you can use the nutritional information of 2 cookies.
3 forms of protein!
Not only do you get protein from the protein powder, but also from 2 other ingredients in this recipe.
Peanut Butter: not only is peanut butter considered a fat, but it all packs in the protein! Per 2 tablespoons, there is 8g protein.
Protein Powder: We tested this recipe with both vegan protein powder as well as whey-based protein powder. It works great for both! In most protein powders, you’re looking at around 20+g protein/1/2 cup.
Eggs: Eggs are an essential part of this recipe as they help bind each cookie together. There’s also a substantial amount of protein added from them too. 1 large egg has 6g protein.
More on Protein Powder
Fortunately, we reviewed all of our favorite protein powders in a post on Fit Foodie Finds titled A Guide to the Best Protein Powder!
Because it unquestionably enhances the flavor and sweetness of these cookies, the protein powder you use for this recipe is crucial.
You could always substitute it for chocolate protein powder or use unflavored protein powder to really get the peanut/buttery flavor.
Coconut sugar is the fourth ingredient in this recipe. Because it is all-natural and less sweet than many other sugars on the market, coconut sugar is a favorite among us when we bake.
Other sugars, such as cane, stevia, or brown sugar, have NOT been tested in this recipe. If anything, we advise replacing it with brown sugar 1:1. If you have any changes, please let us know in the comments.
For the best and most durable results, we advise freezing these cookies.
Place cooled cookies on a big baking sheet to freeze. Place after that for 30 minutes in the freezer. Remove and place in a gallon-sized bag that may be frozen. can endure for three months.
Peanut Butter Protein Cookie Recipe
All you need is 4-ingredients in order to get the most delicious peanut butter protein cookies on the internet!
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
FAT 12 CARBS 23 PROTEIN 6
- 1 cup all-natural drippy peanut butter*
- 2/3 cup coconut sugar
- 2 large eggs
- 1/2 cup vanilla protein powder (any kind)*
- optional: 1/3 cup chocolate chips
- optional: coarse sea salt for topping
- Set the oven at 350 degrees Fahrenheit and cover a baking sheet with parchment paper first.
- Next, combine all the ingredients in a medium bowl. The texture ought to resemble cookie dough.
- To form a ball, spoon around 1.5 to 2 tablespoons of dough into your palms. Create a cookie-like shape by flattening between your palms, then place on a baking sheet. Each cookie may optionally include a few chocolate chips on top.
- Bake for 8 to 10 minutes at 350°F, or until the edges start to turn golden.
- Let the cookies cool for 10 to 15 minutes so they can firm up.