Get the Recipe: Peanut Butter Protein Cookies
Soft, pillowy cookies that melt in your mouth! These protein peanut butter cookies blend creamy peanut butter with sweet vanilla and rich dark chocolate. They’re thick, fudgy, and perfectly gooey in the middle. The ultimate guilt-free, nutty snack!
Ingredients
- 1 cup all natural creamy peanut butter
- 1 cup vanilla protein powder, see note
- ½ cup coconut sugar
- 2 eggs
- ½ tsp baking soda
- 1 cup mini dark chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl, add the peanut butter, protein powder, coconut sugar, eggs, and baking soda. Stir until a thick caramel-like dough is formed. If your dough is too runny, add a little more protein powder to thicken it.
- Fold in the chocolate chips.
- Refrigerate the cookie dough for at least 15 minutes or until it is scoop able. The dough will be very sticky.
- Scoop balls of dough onto the lined pan, spacing at least 3 inches apart.
- Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers are still gooey.
- Remove from the oven. Cool on the pan for 10 minutes before removing.
Notes
- You may need to add a little more protein powder to thicken your dough. I used vanilla bone broth protein powder.
- Whey protein powder is a little thicker.
- The cookie dough will be very sticky. Use an ice cream scoop and a spoon to scoop the balls of dough.
- Store leftovers in an airtight container for up to 4 days at room temperature.
Calories: 381kcal, Carbohydrates: 31g, Protein: 25g, Fat: 25g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.004g, Cholesterol: 69mg, Sodium: 301mg, Potassium: 395mg, Fiber: 2g, Sugar: 18g, Vitamin A: 62IU, Vitamin C: 0.1mg, Calcium: 159mg, Iron: 1mg