PEANUT BUTTER PROTEIN COOKIES

March 02, 2016

PEANUT BUTTER PROTEIN COOKIES

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!

PEANUT BUTTER PROTEIN COOKIES

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.

PEANUT BUTTER PROTEIN COOKIES

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.

PEANUT BUTTER PROTEIN COOKIES

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)!

PEANUT BUTTER PROTEIN COOKIES

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

Ingredients

  • 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.

    Instructions

    • 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.

    Notes

    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




    Leave a comment

    Comments will be approved before showing up.


    Also in Blog

    CARROT CAKE PROTEIN DONUTS (VEGAN)
    CARROT CAKE PROTEIN DONUTS (VEGAN)

    March 26, 2024

    It’s no secret I love carrot cake – and these Vegan Carrot Cake Protein Donuts tasted even better than I hoped! I am picky with my carrot cake: it has to have cream cheese frosting, nuts, the perfect amount of spice, and a moist, rich texture. These donuts checked all the boxes – and they’re high protein, low fat, and low sugar!

    View full article →

    Chicken Butternut Pear & Goat Cheese Salad
    CHICKEN BUTTERNUT PEAR & GOAT CHEESE SALAD

    March 23, 2024

    When a salad is this loaded, it’s hard to decide what to leave out of the name… the crunchy pepitas? The chewy dried cranberries? The hearty farro? The roasted butternut squash? The sweet pear? The grilled chicken? The savory goat cheese? The maple dijon dressing? You better just make it for yourself, because this “Chicken Butternut Pear & Goat Cheese Salad” is too good for words! This salad works great for meal prep, too.

    View full article →

    THIN MINT PROTEIN COOKIES (VEGAN)
    THIN MINT PROTEIN COOKIES (VEGAN)

    March 12, 2024

    These Thin Mint Protein Cookies are vegan, gluten-free, and low in sugar with a boost of plant based protein! We love this healthier dupe of the Girl Scout classic. My husband ate several before I could even photograph them, and the kids quickly gobbled the rest! They're totally irresistible :)

    View full article →

    Get my FREE meal prep guide!

    Get family-friendly recipes, nutrition tips and faith-based inspiration delivered straight to your inbox.