CHOCOLATE CHIP PEANUT BUTTER PROTEIN COOKIES

October 05, 2016

CHOCOLATE CHIP PEANUT BUTTER PROTEIN COOKIES

I think we can agree chocolate and peanut butter are a match made in heaven… am I right? Well, these Chocolate Chip Peanut Butter Protein Cookies taste heaven-sent! I’m honestly surprised because I kind of threw this recipe together! It’s not often that things come out perfect on the first try. These cookies are thick and chewy, with a crunchy outside and gooey chocolate chips inside. It took all my will power to ration them out over these past three days!

CHOCOLATE CHIP PEANUT BUTTER PROTEIN COOKIES

Protein recommendations

To add some protein to these amazing cookies, I used a combination of Quest protein powder in Peanut Butter flavor (vanilla would also work). You can swap the Quest protein for any whey blend with casein, or a whey concentrate. However, I wouldn’t recommend substituting whey isolate alone because isolate tends to dry out baked goods. Try 60% whey isolate, 40% casein instead!

Flour substitutions

Instead of flour, I used powdered peanut butter to up the protein in these cookies even further. You can swap the powdered peanut butter for half flour, half protein powder. I do not recommend substituting the peanut protein for just protein powder, or the cookies might be too dry.

CHOCOLATE CHIP PEANUT BUTTER PROTEIN COOKIES

Sweetener substitutions

For extra sweetness, I used a monk fruit brown sugar alternative. I just love the hint of brown sugar flavor! You can use any reduced-calorie brown sugar alternative, like Lakanto Golden, Sukrin Gold, Swerve Brown, or half as much Truvia Brown Sugar. Baking stevia, granulated erythritol, granulated monk fruit, or a granulated sugar like coconut sugar will also work. If using stevia extract or drops, check the brand-specific conversion chart. If using maple syrup, simply replace the fiber syrup in this recipe!

Fiber syrups can be a great low-sugar, high-prebiotic-fiber option, but using maple syrup or honey instead won’t increase the calories by much. You could also use sugar-free pancake syrup, brown rice syrup or date syrup.

CHOCOLATE CHIP PEANUT BUTTER PROTEIN COOKIES

Other substitutions

Since these are peanut butter cookies, I used creamy peanut butter along with the fiber syrup in this recipe. The combination gives these the perfect texture! However, you can use any nut or seed butter you like 😉

This recipe also calls for egg white but you can use one flax egg or a vegan egg replacer if you’re allergic to eggs.

CHOCOLATE CHIP PEANUT BUTTER PROTEIN COOKIES

Of course, these wouldn’t be “Peanut Butter Chocolate CHIP Protein Cookies” without some chocolate chips! I loved the dark chocolate chips in these, but feel free to use semi-sweet chocolate chips or even white chocolate chips if you prefer!

Here’s the printable recipe. Please rate and comment below to let me know how you liked ’em 😉

This post contains affiliate links.

Peanut Butter Chocolate Chip Protein Cookies

These Chocolate Chip Peanut Butter Cookies have the perfect crunch and softness. They're also gluten-free, flourless, low-calorie and high-protein.
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Servings 12 cookies
Calories 76kcal

Ingredients

  • 50 g vanilla whey blend protein powder* I used Quest brand in Peanut Butter flavor
  • 50 g powdered peanut butter* or 25g flour, 25g protein powder
  • 1/4 cup calorie-free brown sugar alternative* Lakanto Golden, Swerve Brown, Sukrin Gold
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt optional
  • 1/4 cup creamy peanut butter
  • 1/4 cup fiber syrup like allulose syrup* or pure maple syrup, sugar free pancake syrup, brown rice syrup, date syrup
  • 2 tbsp. (1 large) egg white*
  • 1/4 tsp. pure vanilla extract
  • 1 oz. (2 tbsp.) dark chocolate chips or semi-sweet chocolate chips, or white chocolate chips

*See blog post above for more substitutions.

    Instructions

    • Preheat oven to 350 degrees F.
    • Whisk together dry ingredients (through salt) in a medium mixing bowl.
    • Add wet ingredients (through vanilla), then mix until a dough forms.
    • Fold in chocolate chips.
    • Bake for 10-12 minutes until firm on the edges. The center will set once the cookies cool.
    • Enjoy immediately or store in the fridge in an airtight container up to one week (freezing not recommended).

    Notes

    Calories (per cookie, including optionals): 76kcal, Fat: 4.2g, Sat fat: 1.0g, Carbs: 8g, Fiber: 5g, Sugar: 2g, Protein: 7g, Sodium: 170mg




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