High-Protein Peanut Butter Cookies
Per serving (1 cookie)
Full nutrition
| Calories | 255 |
|---|---|
| Protein | 11g |
| Carbs | 22g |
| Fat | 15g |
| Fiber | 3g |
I skip flour entirely here. Protein powder and oats hold the dough together the same way flour would, and peanut butter does most of the flavor work so it doesn't taste like a compromise. Whisking the dry ingredients separately from the wet ones is what keeps the protein powder from clumping into chalky pockets. [TODO: add your own note here, why you make this one or what you'd change.]
Recipe
High-Protein Peanut Butter Cookies
Ingredients
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the oats, protein powder, baking powder, and salt.
- In a large bowl, whisk the peanut butter, eggs, honey, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips if using.
- Scoop the dough into 12 rounded portions on the prepared baking sheet, and gently flatten each one with your palm or a fork.
- Bake for 9 to 10 minutes, until the edges are set and lightly golden. The centers will look slightly underdone; they firm up as they cool.
- Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- I whisk the dry ingredients separately before combining. Adding protein powder straight into the wet mixture is the most common way to end up with dense, chalky pockets in the finished cookie.
- I use natural peanut butter, the kind that separates in the jar, rather than a no-stir version. It's less sweet on its own, which balances the honey and protein powder better.
Nutrition (per serving)
| Calories | 255 |
|---|---|
| Protein | 11g |
| Carbs | 22g |
| Fat | 15g |
| Fiber | 3g |
Storage
Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. They also freeze well for up to 2 months.
FAQ
Can I use a different nut butter?
Yes. Almond butter or sunflower seed butter both work as a swap, though the flavor and sweetness will shift slightly.
Why are my cookies dry instead of chewy?
Usually over-baking. Pull them while the centers still look a little underdone; they continue cooking on the hot pan for a few minutes after they come out of the oven.
Can I skip the protein powder?
You can, but the texture and structure of the cookie depend on it standing in for flour. If you skip it, add about 1/4 cup of oat flour instead to keep the dough from spreading too thin.
Looking for more high-protein desserts: the cottage cheese chocolate pudding is a no-bake option for the same craving.