Peanut Butter Protein Cookies (11g Protein, Low-Fat, Low-Sugar)

These Peanut Butter Protein Cookies 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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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Peanut Butter Protein Cookies

These Peanut Butter Protein Cookies 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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Prep Time: 10 minutes mins

Cook Time: 17 minutes mins

Total Time: 27 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Servings: 6 cookies

Calories: 168.4 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ ¾ cup Almond Flour - (note 1)
• ▢ ½ cup Powdered Peanut Butter - (note 2)
• ▢ ½ cup Soy Milk - (note 3)
• ▢ ⅓ cup Vanilla Protein Powder - (note 4)
• ▢ 2 tablespoons Maple Syrup - (note 5)
• ▢ 2-3 tablespoons Mini Chocolate Chips - (note 6)
• ▢ ¼ teaspoon Baking Powder

Instructions

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
• 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.

Notes

Note 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.

Note 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.

Note 3: Any milk works, but soy milk contains more protein than almond milk or oat milk.

Note 4: I tested the recipe with vanilla pea protein powder; other types of protein powder might be more liquid-absorbent and require more liquid.

Note 5: Or sugar-free maple syrup to cut down calories, or agave syrup, or coconut nectar.

Note 6: Or dark chocolate chunks.

Storage: Store the cookies in the fridge in an airtight container for up to 4 days. 

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

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Nutrition

Serving: 1serving | Calories: 168.4kcal | Carbohydrates: 10.7g | Protein: 11g | Fat: 10.5g | Saturated Fat: 1.8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.6g | Trans Fat: 0.003g | Sodium: 103.7mg | Potassium: 77.6mg | Fiber: 3.3g | Sugar: 3.6g | Vitamin A: 77.7IU | Vitamin B12: 0.2µg | Vitamin D: 0.2µg | Calcium: 105.2mg | Iron: 1mg | Magnesium: 14.5mg | Phosphorus: 38.3mg | Zinc: 0.1mg

Ingredients and Substitutions

You only need 6 simple ingredients to make this recipe. Here’s how to pick and swap them.

• Almond Flour – 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.
• Powdered Peanut Butter – 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.
• Soy Milk – 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.
• Vanilla Protein Powder – 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.
• Maple Syrup – 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 Chocolate Chips – These add pockets of melted chocolate, bringing extra sweetness and a nice texture to your cookies. You can use dark chocolate chunks as well.
• Baking Powder – 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).

Carine’s Tips

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.
• Sweetness Control – 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.
• Don’t Overcrowd – 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.

More Protein Cookie Recipes

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