Peanut Butter Protein Cookies with Chocolate Chips

Name: Peanut Butter Protein Cookies with Chocolate Chips
Prep time: 15 min
Cook time: 5 min
Total time: 25 min
Yield: 12 cookies
Ingredients: ½ cup peanut butter; ¼ cup coconut sugar; ¼ teaspoon kosher salt; 1 large egg; 1 large egg white; ½ teaspoon pure vanilla extract; ¼ teaspoon baking soda; ½ cup vanilla whey protein powder; 2 tablespoons coconut flour; 3 tablespoons mini chocolate chips

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Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
12 cookies
Calories
112 kcal

Peanut Butter Protein Cookies with Chocolate Chips

Iris Warren

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Soft and chewy homemade Peanut Butter Protein Cookies. Low carb, 112 calories, and 7 grams of protein each! Flourless, gluten free recipe made with vanilla whey protein. Stop wasting money on store bought protein cookies and make this easy recipe instead!

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Ingredients

Servings

½ cup peanut butter or nut butter of choice, I used shelf-stable natural peanut butter—see notes if using refrigerated/drippy nut butter
¼ cup coconut sugar or light brown sugar
¼ teaspoon kosher salt
1 large egg
1 large egg white
½ teaspoon pure vanilla extract
¼ teaspoon baking soda
½ cup vanilla whey protein powder ~36 grams
2 tablespoons coconut flour
3 tablespoons mini chocolate chips

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Instructions

Place a rack in the center of your oven and preheat the oven 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, combine the peanut butter, coconut sugar, salt, egg, egg white, and vanilla extract. Mix briskly until ingredients are well blended. Sprinkle the baking soda over the top. With a rubber spatula, work in the protein powder and coconut flour until well combined. The will seem very dry first but will continue to come together as you stir and push. Fold in chocolate chips.
At this point, judge your dough, as the amount of moisture may vary based on the brand of protein powder and nut butter you use. It should be slightly sticky but not a total mushy mess. If you need a firmer dough, add a bit more protein powder. For a looser dough, sprinkle the batter with a bit of milk (or almond milk) and with a spatula, fold it in until the dough comes together.
With a small cookie scoop or spoon, portion the cookie dough by tablespoonfuls and drop onto your prepared baking sheet (you will have 12 to 14 cookies total). With your fingers, gently flatten the tops of the cookies, as they will not spread but will puff up during baking.
Bake for 5 to 6 minutes, until the edges are barely golden brown and dry to the touch but the middles seem fairly doughy. Do not overbake! Place the cookie sheet on a wire rack and allow the cookies to cool on the baking sheet for 3 minutes before transferring them directly to the wire rack to finish cooling.

Notes

The consistency of the dough may vary based on the brand of protein powder and nut butter you use. It should be slightly sticky but not a total mushy mess. If you need a firmer dough, add a bit more protein powder. For a looser dough, sprinkle the batter with a bit of milk (or almond milk).
No other flour can be substituted for the coconut flour. Coconut flour is incredibly unique and thus needs to be used in this recipe.
I haven’t tried this recipe with vegan or plant-based protein powders yet, but I have heard from readers that have had success with pea protein. If you decide to try them this way, I would love to hear how it goes!
Store cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months, then thaw a few at a time. I don't recommend microwaving the cookies, as this tends to dry them out.

Nutrition Information

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Serving 1cookie Calories 112kcal (6%) Carbohydrates 8g (3%) Protein 7g (14%) Fat 6g (9%) Saturated Fat 1g (5%) Cholesterol 16mg (5%) Fiber 1g (4%) Sugar 5g (10%)