March 02, 2016


I can’t think of a better way to celebrate National Peanut Butter Lover’s Day than with fresh-baked Peanut Butter Protein Cookies topped with mo’ peanut buttah (on a side note, there sure are a lot of food holidays this month… but hey, not complaining!) After many failed attempts to come up with the perfect macro-friendly peanut butter cookie, I think I finally succeeded. These cookies are crisp on the edges, chewy in the middle, and full of rich peanut butter flavor!


Protein recommendations

To keep that peanut butter flavor without going overboard on fat, I used Quest protein powder in Peanut Butter flavor (vanilla would work, too). You can swap the Quest protein for any whey blend with casein, or a whey concentrate. I wouldn’t recommend substituting whey isolate alone because isolate tends to dry out baked goods. Try 60% whey isolate, 40% casein instead!

I also used some powdered peanut butter instead of flour. While I haven’t tested it in this specific recipe, you should be able to 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.


Sweetener substitutions

For added sweetness without the sugar, I used a calorie-free 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.


Other substitutions

For all that chewy, peanut-buttery goodness, I used one-quarter cup of natural creamy peanut butter and a little bit of sugar free pancake syrup. You can also use sugar-free caramel syrup (yum!), honey or maple syrup, or substitute one whole egg and two tablespoons of almond milk (cookies will not be as chewy). If you do use the egg substitution, I would increase the brown sugar sweetener by 2-3 tablespoons.

Of course, if you’re allergic to peanuts, feel free to use cashew butter or tahini (sesame seed butter)!


Don’t forget to drizzle some melted peanut butter on these babies for an over-the-top peanut butter experience 😉 Now, here’s the recipe for these Peanut Butter Protein Cookies! I hope you’ll rate this recipe or comment below if you try them!

This post contains affiliate links.

Peanut Butter Protein Cookies

These Peanut Butter Protein Cookies have rich, sweet peanut flavor and an irresistible chewy texture. Gluten-free and low in fat, carbs, and sugar.
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Servings 12 cookies
Calories 59kcal


  • 1/2 cup (60g) vanilla whey blend protein powder* I used Quest brand in Peanut Butter flavor
  • 6 tbsp. (45g) powdered peanut butter*
  • 3 tbsp. reduced-calorie brown sugar alternative*
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 cup creamy peanut butter
  • 3 tbsp. sugar free pancake syrup* or honey, maple syrup, egg (won't be as chewy)
  • 1/4 tsp. vanilla extract

*See blog post above for substitutions.


    • Preheat oven to 350 degrees F.
    • Whisk together dry ingredients (through salt) in a mixing bowl.
    • Add wet ingredients (through vanilla extract) and mix to form a thick dough. If dough is too crumbly and mixing thoroughly, add a teaspoon of water.
    • Lightly coat a baking sheet with cooking spray or line with parchment and spoon cookie dough by rounded tablespoons onto sheet. Press flat with a wetted fork in a criss-cross pattern.
    • Bake for 10-12 minutes until edges are golden brown. The cookies should still be somewhat soft.
    • Cool on a plate and enjoy! Store at room temperature in a sealed container.


    Calories (per cookie, minus peanut butter topping): 59kcal, Fat: 3.0g, Sat fat: 0.3g, Carbs: 3g, Fiber: 1g, Sugar: 1g, Protein: 6g, Sodium: 133mg

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