Peanut Butter Protein Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
18
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Calories
94 kcal
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Course
Dessert
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Cuisine
gluten-free
Peanut Butter Protein Cookies
Description
Peanut Butter Protein Cookies combine protein powder with traditional peanut butter cookie ingredients for a baked treat that balances protein content with soft tenderness. The dough is thick and uniform, incorporating coconut sugar and baking soda for leavening. Optional dark chocolate chips add richness but can be omitted. After shaping and flattening the dough mounds with a traditional criss-cross pattern, the cookies bake quickly at 350°F until puffed and slightly golden on the edges. Once cooled on the baking sheet, the cookies develop a firm but crumbly texture typical of gluten-free shortbread-type treats.
The recipe yields about 18 cookies, each modest in size, suited for portion control and a protein boost. These cookies can be stored refrigerated for up to a week or frozen for longer keeping. The use of unsweetened protein powder ensures the peanut butter flavor remains prominent, while avoiding sweetness clashes.
Because the cookies are gluten-free, the texture is somewhat fragile when warm but firms conveniently upon cooling. The notes also suggest that the size of cookies impacts protein content per cookie. Substitutions for the protein powder and mix-ins can be made cautiously to maintain texture and flavor balance.
Ingredients
- ¼ cup protein powder unsweetened
- ½ cup coconut sugar
- 1 large egg
- ¾ cup peanut butter
- ½ teaspoon baking soda
- ⅓ cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the protein powder, coconut sugar, egg, peanut butter, and baking soda. Mix well, until the cookie dough looks thick and uniform. Fold in the chocolate chips, if using, or any other mix-ins you like.
- Use a tablespoon or 1-ounce cookie scoop to scoop the dough onto the prepared baking pan, about 2 inches apart. (You'll need to use 2 pans, or bake these in 2 separate batches to cook all 18 cookies.) Flatten the cookie dough mounds with your hands or a fork, making a criss-cross pattern for a classic peanut butter cookie look.
- Bake the cookies at 350ºF for 8 to 10 minutes. The baked cookies should puff up and look lightly golden around the edges. Let them cool on the pan for at least 15 minutes, so they can firm up. Then they are ready to enjoy!
- Leftovers can be stored in an airtight container in the fridge for up to a week. Or freeze them for up to 3 months. They have a crispy texture when chilled, and are more tender when served at room temperature. (They will be slightly crumbly, almost like a shortbread cookie with a melt-in-your-mouth texture.)
Notes
- Use unsweetened protein powder to avoid altering flavor balance in the dough.
- Cookies are fragile when warm but will firm up completely after cooling on the baking sheet.
- Store leftovers in an airtight container in the refrigerator up to one week or freeze for up to three months.
- Adjust protein powder brand cautiously as protein and texture results may vary.
- The sized tablespoon dough portions yield smaller cookies, affecting protein content per cookie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Calories | 94kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 10mg | 3% |
| Sodium | 122mg | 5% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 15IU | 0% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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