Protein Cookies are made with protein powder instead of flour, but you'd never know just by tasting them! They are the perfect sweet treat that will leave you feeling satisfied.
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 information is for 1 of 18 cookies, without the optional chocolate chips. This assumes you use a vegan protein powder (each brand will be slightly different). Nutrition information is automatically calculated, and is just an estimate, not a guarantee.I tested this recipe with Garden of Life Raw Organic Protein Powder. Using the same brand will give you the most consistent results, but any unsweetened protein powder should work. (I don't recommend using a sweetened protein powder; the flavor will be off in that case. My kids would NOT eat the version I tested with vanilla protein powder.)Note: If you see other protein cookie recipes with a higher protein content, be sure to look at the actual size of each cookie! This recipe calls for just 1 tablespoon of dough per cookie, while other recipes may use a 1/4 cup measure to make a "single" cookie.Since these cookies are gluten-free (assuming your protein powder has no added gluten) they will have a slightly crumbly texture, almost like a shortbread cookie. Don't be alarmed if they feel fragile while they are still warm; they should firm up as they cool completely.See the notes in the full post for more substitution ideas & tips!