Tyto Proteinové sušenky z arašídového másla are soft, moist, and melt-in-your-mouth cookies loaded with over 11g of protein made with no gluten, no dairy, no eggs, and no refined sugar.
I když je celý recept hned níže, nenechte si ujít všechny mé tipy níže, včetně záměny ingrediencí, tipů na vaření a podrobných návodů!
Líbí se vám tento recept?
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Proteinové sušenky z arašídového másla
Tyto Proteinové sušenky z arašídového másla are soft, moist, and melt-in-your-mouth cookies loaded with over 11g of protein made with no gluten, no dairy, no eggs, and no refined sugar.
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Podávání: 6 cookies
Kalorie: 168.4 kcal
Složení
- ¾ pohár Mandlová moučka - (poznámka 1)
- ½ pohár Práškové arašídové máslo - (poznámka 2)
- ½ pohár Sójové Mléko - (poznámka 3)
- ⅓ pohár Vanilkový proteinový prášek - (poznámka 4)
- 2 polévkové lžíce Javorový sirup - (poznámka 5)
- 2-3 polévkové lžíce Mini čokoládové lupínky - (poznámka 6)
- ¼ čajová lžička Prášek do pečiva
Instrukce
- Předehřejte troubu na 180 °C. Plech vyložte pečicím papírem. Lehce ho vymažte olejem ve spreji a dejte stranou.
- In a mixing bowl, stir all the dry ingredients: almond flour, powdered peanut butter, baking powder, and protein powder.
- Stir in maple syrup, milk, and chocolate chips until it forms a smooth cookie dough.
- Divide the cookie dough into 6 even dough balls.
- Roll each ball between your lightly oiled hands and release them on the prepared baking sheet, leaving an inch between each cookie. They won't expand much in the oven, but you don't want the cookies to touch each other.
- Press the top of each dough ball with the palm of your hand to lightly flatten the cookies.
- Bake the cookies on the center rack for 17 minutes at 350°F (180°C) until the top is dry and golden brown.
- Cool down on a cooling rack, adding a few chocolate chips on top if you want to so they melt as the cookies cool down.
Poznámky
Poznámky 1: You can’t use all-purpose flour. You can swap for oat flour, but you will need more milk as oat flour has more fiber than almonds and will turn the dough dry.
Poznámky 2: You can swap for chocolate powdered peanut butter or powdered almond butter. If you want to use real peanut butter, use my protein cookie dough recipe with peanut butter.
Poznámky 3: Any milk works, but soy milk contains more protein than almond milk or oat milk.
Poznámky 4: I tested the recipe with vanilla pea protein powder; other types of protein powder might be more liquid-absorbent and require more liquid.
Poznámky 5: Or sugar-free maple syrup to cut down calories, or agave syrup, or coconut nectar.
Poznámky 6: Or dark chocolate chunks.
Skladování: Store the cookies in the fridge in an airtight container for up to 4 days.
Výživa
Porce: 1porce | Kalorie: 168.4kcal | Sacharidy: 10.7g | Protein: 11g | Tlustý: 10.5g | Nasycený tuk: 1.8g | Polynenasycený tuk: 0.3g | Mononenasycený tuk: 0.6g | Trans tuky: 0.003g | Sodík: 103.7mg | Draslík: 77.6mg | Fiber: 3.3g | Cukr: 3.6g | Vitamin A: 77.7IU | Vitamin B12: 0.2μg | Vitamin D: 0.2μg | Vápník: 105.2mg | železo: 1mg | Hořčík: 14.5mg | Fosfor: 38.3mg | zinek: 0.1mg
Přísady a náhražky
V tomto odstavci najdete všechny mé tipy na výběr správných ingrediencí. Celý recept s množstvím najdete na kartě s receptem ve spodní části příspěvku!Přejít na celý recept
Na tento recept potřebujete jen 6 jednoduchých ingrediencí. Zde je návod, jak je vybírat a obměňovat.
- Mandlová moučka – This forms the base of your cookies, contributing to their soft texture and a nutty flavor. You can use oat flour as an alternative, but keep in mind that oat flour absorbs more liquid, so you’ll likely need to add more milk to get the right dough consistency.
- Práškové arašídové máslo – This is a key ingredient for both flavor and protein, providing a concentrated peanut butter taste without the added fat of traditional peanut butter. You can easily swap this for chocolate powdered peanut butter for a chocolate version, or even powdered almond butter.
- Sójové Mléko – This liquid binds the dough together and helps create a moist cookie. While any plant-based milk will work, soy milk offers a higher protein content compared to almond or oat milk.
- Vanilkový proteinový prášek – This significantly boosts the protein in your cookies. I developed this recipe using vanilla pea protein powder. If you’re using a different type of protein powder, it might absorb more liquid, so you might need to adjust the amount of soy milk to achieve the correct dough consistency.
- Javorový sirup – This adds natural sweetness to the cookies. You can also use sugar-free maple syrup to reduce calories, or other liquid sweeteners like agave syrup or coconut nectar.
- Mini čokoládové lupínky – These add pockets of melted chocolate, bringing extra sweetness and a nice texture to your cookies. You can use dark chocolate chunks as well.
- Prášek do pečiva – This helps the cookies achieve a soft and slightly puffed texture as they bake.
How to Make Peanut Butter Protein Cookies
This recipe is super simple, here’s how to make the cookies in a few pictures.
Combine the dry ingredients.
Add the optional chocolate chips and pour the liquid ingredients.
Stir until if forms a dough and form the cookies on a baking sheet.
Bake the cookies on the middle rack for 17 minutes at 350°F (180°C).
Carininy tipy
Let me share a few more tips for a perfect protein cookie.
- Adjust Liquid – The amount of liquid needed can vary based on the type of protein powder you use. If your dough feels too dry or crumbly, gradually add a little more milk, a teaspoon at a time, until it comes together into a soft, workable dough.
- Regulace sladkosti – To reduce the calories and sugar in your cookies, you can remove the chocolate chips from the batter and only press a few on top of each cookie after baking.
- Flavor and Texture Boost – Instead of chocolate chips, or in addition to them, you can fold in chopped nuts for extra fiber, healthy fats, and protein.
- Chocolate Version – For a delicious chocolate protein cookie, simply use chocolate protein powder in place of vanilla.
- Oil Your Hands – Lightly oiling your hands before rolling the dough balls helps prevent sticking and makes shaping them much easier and smoother.
- Nepřeplňujte se – When placing the dough balls on the baking sheet, leave about an inch between each one. While these cookies don’t spread much, giving them space ensures even baking.
Ahoj,
I’m confused. In the recipe list it says 118 2/7 ml Soy milk.
I don’t understand. What does that mean? It doesn’t make any sense, plus how on earth do you measure 2/7ths of liquid? I can’t make your delicious cookies without knowing how much liquid to add.
A reply would be very much appreciated.
Děkuji.
S pozdravem,
Diane Farr.
You need 120 ml, the conversion in ml/grams are automatically converted, and the converter forget to round up the number
Milá Carine,
Thank you for your reply and reasoning.
I thought that I was going daft because no one else had made the same comment.
I shall have a go at making them in the future.
At the moment I’m saving recipes, as my home is being renovated, so not conducive to having baking days just now.
Nejlaskavější pozdravy,
Di Farr.
The pleasure is all mine! I can’t wait to hear how that first post-renovation recipe turns out.
Carine, tohle je nejlepší recept, jaký jsem kdy vyzkoušela!
That’s so nice to hear !
These looked so good that I had to go out and buy all the ingredients for this ASAP. I made a triple batch (I made about 30 cookies) right off the bat, too, because I have 4 kids. These are DELICIOUS and I don’t feel bad eating…too many…LOL
Děkujeme!
I added a little salt and used Quest peanutbutter protein powder for the PB and protein powder volumes. Worked great.
Thank you! It sounds so good too.
Is protein powder optional or can you add more peanut butter powder as a protein powder replacement?
Yes, more peanut butter powder works too.