Protein Cookies
Protein Cookies combine creamy peanut butter with plant-based vanilla protein powder and sweet maple syrup to create soft, chewy cookies with a rich nutty flavor. Chocolate chips add bursts of sweetness throughout. These cookies are quickly made by mixing the ingredients into a dough, shaping into flattened rounds, and baking until lightly golden on the bottom. They offer a convenient treat fortified with protein.
Ingredients
- 1 cup peanut butter creamy natural
- ½ cup maple syrup
- 2 large egg
- ½ cup plant-based vanilla protein powder I used Sun Warrior vanilla
- ½ teaspoon baking soda
- ⅓ cup chocolate chips I like Lily's dark chocolate chips
Instructions
- Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, add all the ingredients except chocolate chips and stir to combine.
- Fold in chocolate chips.
- Using a tablespoon or medium cookie scoop, scoop dough and roll dough into 16 balls. Each cookie should be about 2 Tablespoons of dough. Flatten with fingers or a fork to form a cookie shape.
- Bake for 9-10 minutes or until bottoms are golden brown. Cool on baking sheet a few minutes before transferring to a wire rack to cool completely.
Notes
- For peanut-free options, substitute almond butter or another nut butter of choice.
- For nut allergies, sunflower seed butter or tahini can replace peanut butter.
- Store cookies in an airtight container at room temperature for up to 4 days or refrigerate up to one week.
- Cookies freeze well for up to 3 months; thaw overnight in the fridge before serving.
Nutrition Information
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 173
% Daily Value*
| Serving | 1 cookie | |
| Calories | 173kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 22mg | 7% |
| Sodium | 257mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.