Peanut Butter Protein Cookies

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5 from 3 votes

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/peanut-butter-protein-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time17

Total Time27

Servings: cookies

Calories: 168.4kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Nutrition