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–+ servings
baked chocolate chip cookies on a wire rack to cool.
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4.85 from 44 votes

Peanut Butter Protein Cookies

These peanut butter chocolate chip cookies are the best flourless cookies! Soft, warm, and rich with chocolate chips, they're high in protein and filled with the best flavors. It'll be hard to stop at just one!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Low Salt
Skill Level: Beginner
Servings: 12 Cookies
Author: Rena Awada

Equipment

  • Sheet Pan

Ingredients

  • 1 cup Peanut butter
  • 2 scoops Vanilla Whey Protein
  • 2 Eggs
  • ½ teaspoon Baking soda
  • ⅔ cup Coconut sugar
  • ⅔ cup dark chocolate chips or semi-sweet

Instructions

  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
  • In a large bowl, mix together the 1 cup Peanut butter, 2 Eggs, and ⅔ cup Coconut sugar. Mix until you get a paste-like texture.
    coconut sugar added over melted butter and 2 eggs in a clear bowl.
  • Add in the 2 scoops Vanilla Whey Protein and ½ teaspoon Baking soda. Mix to incorporate and form a dough.
    protein powder added over peanut butter dough in a bowl.
  • Fold in the ⅔ cup dark chocolate chips, using a spatula mix again to combine.
    chocolate chips added over cookie dough in a bowl.
  • Scoop 1 ½ tablespoon-sized mounds of dough approximately 1 ½ inches apart onto the baking sheet. Wet your fingers and gently press the mounds into cookie shapes.
    cookie dough balls in a sheet pan with parchment paper before baking.
  • Bake for 10 minutes or until cookie edges is golden brown.
    baked peanut butter with chocolate chip cookies on a wire rack cooling.
  • Let cookies sit on the pan for 5 minutes then transfer to a cooling rack. Repeat the process with remaining dough.

Video

Notes

  • Different brands of protein powder absorb moisture differently. If the dough seems dry, add 1 to 2 tablespoons of milk until it comes together.
  • Mix the dough just until combined to keep the cookies soft and tender.
  • Don't overbake. The cookies will continue to set as they cool on the baking sheet.
  • Creamy peanut butter works best for the softest texture. If using natural peanut butter, stir it well before measuring.
  • Store leftover cookies in an airtight container for up to 4 days at room temperature or 1 week in the refrigerator.
  • Freeze baked cookies for up to 3 months and thaw at room temperature before serving.

Nutrition

Calories: 242kcal | Carbohydrates: 19g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 184mg | Potassium: 210mg | Fiber: 1g | Sugar: 12g | Vitamin A: 54IU | Vitamin C: 0.05mg | Calcium: 61mg | Iron: 1mg