March 11, 2017


These White Chocolate Peanut Protein Cookies are straight-up heavenly! Nope, they’re not super low fat or super high in protein, but they are low in sugar and taste amazing. These are perfect for when you want a legit cookie experience without the sugar coma. WARNING: these are addictive. I think next time I make these I’ll use dry-roasted salted cashews… how yummy does that sound? I will be making these again 😉

You might also like my Peanut Butter Oatmeal Protein Cookies!


Protein powder recommendations

For the added protein, I used The Protein Chef Baking Protein by Labrada Nutrition. It’s unflavored, all-natural, and works great for baking healthy protein treats! That being said, you can try substituting another unflavored or vanilla protein powder like whey concentrate, any whey-casein blend, or plant-based protein. You just may need to add milk or water if the mixture is too crumbly. I do not recommend whey isolate for baking! If you do use sweetened protein powder, you may want to reduce the amount of sweetener by 1-2 tablespoons.


Dry ingredients

To keep the carbs down, I opted for coconut flour (Bob’s Red Mill Organic Coconut Flour is the only one I use), but you can sub twice as much all-purpose flour, cassava flour (Paleo), oat flour, or gluten-free baking flour if you prefer.

I used a combination of Truvia Brown Sugar Blend and Pyure Organic Stevia Blend in these cookies, but you can use any sweetener you like! Just keep in mind these two particular sweeteners are twice as sweet as sugar so you will need twice as much if using granulated erythritol, monk fruit sweetener, baking stevia, brown sugar, or regular sugar. Please refer to the brand-specific conversion chart for liquid stevia!


Wet ingredients

For just the right balance of crunchy and soft, I used a combination of vegan buttery spread and creamy cashew butter. Feel free to use regular butter, or any buttery spread you like (just not “light” spreads, which aren’t meant for baking). You can also play around with using peanut butter, sunflower seed butter, tahini, or almond butter instead of cashew butter, but cashew butter is my fave so I went with that! You should also be able to replace the egg whites with a vegan egg replacer.


Yummy add-ins

And of course, these cookies are littered with plenty of sweet white chocolate chips and lightly salted peanuts. The flavor is a delightful mix of salty and sweet. You could also substitute dark chocolate chips or any dry-roasted and lightly salted nuts!

Here’s the recipe for these White Chocolate Peanut Protein Cookies 🙂 I hope you’ll rate this recipe if you make it!

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White Chocolate Peanut Protein Cookies

These White Chocolate Peanut Protein Cookies are sweet and salty, thick, chewy, and addicting! Gluten-free, low in sugar, with added protein.
Course Dessert
Prep Time 10 minutes
Cook Time 8 minutes
Servings 18 cookies
Calories 93kcal


  • 3/4 cup (90g) unflavored whey concentrate or whey-casein blend* if using flavored protein, reduce sweetener by 1-2 tbsp.
  • 6 tbsp. coconut flour* or twice as much oat flour
  • 1/4 cup calorie-free sweetener* I used one that's twice as sweet as sugar
  • 1/4 cup reduced calorie brown sugar blend* I used one that's twice as sweet as sugar
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt optional
  • 1/4 cup creamy cashew butter*
  • 1/4 cup vegan buttery spread*
  • 1/4 cup (2 large) egg whites
  • 3/4 tsp. vanilla extract
  • 1/4 cup dry-roasted lightly salted peanuts*
  • 1 oz. white chocolate chips*

*See blog post above for more substitutions.


    • Preheat oven to 350 degrees F.
    • Whisk together dry ingredients (through salt) in a medium mixing bowl.
    • Add in wet ingredients (through) vanilla, and mix until a dough forms. Add more liquid (water or milk) is dough seems crumbly after mixing completely.
    • Fold in peanuts and white chocolate chips.
    • Line a full-size cookie sheet with parchment paper or lightly spray with cooking spray.
    • Using rounded tablespoonfuls, scoop batter onto sheet to make 18 cookies. Press cookies flat slightly.
    • Bake for 8-10 minutes or until edges are lightly golden brown and center is still soft.
    • Let cookies cool for 5-10 minutes before eating!
    • Store leftovers at room temperature up to one week.


    Calories (per cookie, including optionals): 93kcal, Fat: 5.7g, Sat fat: 2.0g, Carbs: 7g, Fiber: 1g, Sugar: 3g, Protein: 5g, Sodium: 109mg

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