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Peanut Butter Protein Cookies are made with protein powder instead of flour, but you’d never know just by tasting them!
Inspired by my flourless peanut butter cookies, this recipe doesn’t require any butter, oil, or flour. The protein powder adds structure, along with the egg and peanut butter, so you don’t need any added gluten or dairy.
(If you are serving someone with a nut allergy, try using sunflower seed butter, instead.)
Chocolate chips make these cookies taste like the real thing, but you can skip the refined sugar by adding crunchy walnuts or dried fruit like raisins instead.
Ingredients You’ll Need
When shopping for a protein powder, look for an unsweetened one for the best results. Vanilla and chocolate protein powders may negatively affect the flavor.
(I tested a batch with vanilla protein powder, and my kids wouldn’t eat them!)
Protein Powder Tip
For the same results as you see here, try using Garden of Life Unflavored Plant-Based Protein Powder (affiliate link), which is what I tested this recipe with. It does not taste delicious on its own, since it has no added sweetener, but it is perfect in these cookies!
I imagine you could also use unflavored whey protein powder, pea protein powder, or even collagen if you keep one of those options on hand.
How to Make peanut butter Protein Cookies
Preheat the oven to 350ºF and line a large baking sheet with parchment paper.
In a large mixing bowl, combine:
- ¼ cup unsweetened protein powder
- ½ cup coconut sugar
- 1 large egg
- ¾ cup peanut butter
- ½ teaspoon baking soda
Mix well until a thick cookie dough is formed. Add in ⅓ cup chocolate chips (or any other add-ins you love) and mix again to distribute them.
Use a tablespoon or 1-ounce cookie scoop to scoop the protein cookie dough onto the pan.
This cookie dough won’t spread much on its own, so use your hands or a fork to flatten it. (Just like you would a traditional peanut butter cookie!)
Bake the cookies at 350ºF for 8 to 10 minutes, until they puff up and look lightly golden around the edges.
When the cookies fcome out of the oven they will be fragile, so let them cool on the pan for at least 15 minutes. They will firm up as they cool.
Then, they are ready to eat!
Detoxinista Tip
If you want the cookies to look more appealing, press a few extra chocolate chips into the tops while they are warm from the oven.
Serve these peanut butter protein cookies at room temperature for a more tender texture or chilled directly from the fridge if you prefer a slightly crispier cookie.
Since they are gluten-free, these cookies will be slightly crumbly, but the texture will melt in your mouth. (It’s almost like a shortbread cookie!)
Leftovers can be stored in an airtight container in the refrigerator for up to a week. Or you can freeze them for up to 3 months. Remove the cookies from the freezer the night before you plan on serving them if you’d like them to soften up again.
Looking for more healthy dessert ideas? Try Protein Balls for another high-protein treat, Almond Flour Cookies, date brownies, or the healthiest cookies ever for a fruit-sweetened option.
Ingredients
- ¼ cup unsweetened protein powder
- ½ cup coconut sugar
- 1 large egg
- ¾ cup peanut butter
- ½ teaspoon baking soda
- ⅓ cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the protein powder, coconut sugar, egg, peanut butter, and baking soda. Mix well, until the cookie dough looks thick and uniform. Fold in the chocolate chips, if using, or any other mix-ins you like.
- Use a tablespoon or 1-ounce cookie scoop to scoop the dough onto the prepared baking pan, about 2 inches apart. (You'll need to use 2 pans, or bake these in 2 separate batches to cook all 18 cookies.) Flatten the cookie dough mounds with your hands or a fork, making a criss-cross pattern for a classic peanut butter cookie look.
- Bake the cookies at 350ºF for 8 to 10 minutes. The baked cookies should puff up and look lightly golden around the edges. Let them cool on the pan for at least 15 minutes, so they can firm up. Then they are ready to enjoy!
- Leftovers can be stored in an airtight container in the fridge for up to a week. Or freeze them for up to 3 months. They have a crispy texture when chilled, and are more tender when served at room temperature. (They will be slightly crumbly, almost like a shortbread cookie with a melt-in-your-mouth texture.)
Notes
Nutrition
If you try these high protein cookies, please leave a comment and star rating below! I always appreciate hearing your feedback, and any substitutions you try will help other readers.
My kids went absolutely nuts for these! There were several exclamations of, “These are heavenly!” and, “You’re the best, Mom!” Wow, what a hit!
These are sooooooo good! I used vital proteins collagen and peanut butter, they may be one of my favorite cookies!!!
But how much of each ingredient? Except the 1 egg…..
Hi Eli! If you scroll down in this post, you’ll find the printable recipe card which lists the amounts for each ingredient. You can also press the print button to save it for later, or press the “jump to recipe” button at the top of this post to be taken directly to the full recipe. Hope that helps!
These cookies taste absolutely fantastic! These are my favorite peanut butter cookies ever and I am so thrilled that they are high in protein. I made a double batch and kept them in an airtight container in the fridge for whenever we need a (healthy!!) treat. I love that my kids and I can enjoy a delicious treat without having a blood sugar spike. Thank you so much, Megan!! Please keep making protein treats!
These are great! My kids love them for their soccer games. I do omit the coconut sugar though since my protein powder is already sweetened.