Chocolate Chip Peanut Butter Protein Cookies Recipe
These delicious Protein Cookies are packed with creamy peanut butter and dark chocolate chips for an easy, gluten-free treat that is healthier than classic cookie recipes. Made with simple ingredients and can be frozen for longer storage.
Servings: 18 cookies
Equipment
- cookie sheet
Ingredients
- 1 cup creamy peanut butter
- 2 eggs
- 1 tsp vanilla
- ⅔ cup coconut sugar
- ½ cup vanilla protein powder
- ¼ cup flaxseed meal
- 2 tbsp chia seeds
- ½ tsp baking soda
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 350. Combine eggs, peanut butter, coconut sugar, and vanilla in a large mixing bowl. Mix until smooth.
- In a separate medium bowl, combine vanilla protein powder, flaxseed meal, chia seeds, and baking soda. Mix to combine.
- Add the dry ingredients into the wet ingredients and stir until combined. Fold in the chocolate chips.
- Use a 1-inch cookie scoop to scoop the dough into 18 balls. Add to a baking sheet and flatten to form a cookie shape.
- Bake for 10-12 minutes or until the edges are starting to brown. The cookies will firm up as they cool.
Notes
Expert Tips
- I used coconut sugar but you can use a sweetener of choice. Keep in mind if you use granulated white sugar the cookies will be much higher in sugar and carbs. You can use granulated monk fruit sweetener for a low-carb option.
- If you use natural peanut butter, make sure it is no stir. You can use crunchy or smooth peanut butter. Feel free to use almond butter, cashew butter, or sunflower seed butter as well.
- You can use Whey protein powder or another type of protein powder you prefer. For a vegetarian version of these cookies, use vegan protein powder. To make these double chocolate, use chocolate protein powder.
- You can add chopped macadamia nuts or another favorite nut for added healthy fats and protein.
- For easy cleanup, feel free to line your cookie sheet with a baking mat or parchment paper.
Storage Tips
Store these protein cookies in an airtight container at room temperature for up to 3 days, then in the refrigerator for up to a week. For longer storage, place the cooled cookies in a freezer bag and store them for up to 2 months.Nutrition
Calories: 169kcal | Carbohydrates: 12g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 24mg | Sodium: 124mg | Potassium: 155mg | Fiber: 2g | Sugar: 7g | Vitamin A: 28IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1mg