Protein Cookies Recipe

Introduction

These Protein Cookies are a delicious and nutritious treat, perfect for a quick snack or post-workout boost. Made with peanut butter and protein powder, they offer a satisfying blend of flavors with a hint of sweetness and chocolate. Enjoy them fresh or pack them for on-the-go energy.

Ingredients

• 1/2 cup Whey protein powder (or any unsweetened protein powder of your choice)
• 1 cup Besti Monk Fruit Allulose Blend
• 1/2 tsp Sea salt
• 1 cup Peanut butter (no sugar added; creamy, not runny)
• 2 large Eggs (at room temperature)
• 1 tsp Vanilla extract
• 1/3 cup Sugar-free dark chocolate chips
• Flaky sea salt (optional)

Instructions

1. Step 1: Preheat the oven to 350 degrees F (177 degrees C). Line a large baking sheet with parchment paper.
2. Step 2: In a large bowl, whisk together the protein powder, sweetener, and sea salt, breaking up any lumps.
3. Step 3: Add the eggs and whisk at the edge of the bowl to mix the yolk and white. Add the peanut butter and vanilla, and stir until smooth and thick, resembling a stiffer peanut butter texture.
4. Step 4: Scoop the cookie dough using a medium cookie scoop and release balls of dough onto the lined baking sheet, spacing them at least 2 inches apart. Flatten the balls into cookies about 1/4 inch thick using the tines of a fork, first in one direction, then the opposite.
5. Step 5: Dot the chocolate chips over the tops of the cookies and press in gently, avoiding direct contact with the parchment paper.
6. Step 6: Bake for 10-12 minutes until the cookies are semi-firm and not sticky on top but slightly underbaked.
7. Step 7: Sprinkle flaky sea salt over the hot cookies if desired, so the salt sticks well.
8. Step 8: Use a cookie spatula to carefully transfer the cookies to a cooling rack. Allow them to cool completely to firm up.

Tips & Variations

• For a dairy-free option, substitute whey protein with a plant-based protein powder.
• If you prefer a softer cookie, reduce baking time by a minute or two.
• Add chopped nuts or seeds for extra crunch and nutrition.
• Use natural peanut butter without added sugar or oils for cleaner flavor.
• Experiment with other sugar-free chocolate chips or chopped dark chocolate for variety.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat briefly in the microwave or enjoy them chilled, depending on your preference.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, you can use any unsweetened protein powder you prefer. Just be aware that the texture and flavor might vary slightly depending on the protein type.

Are these cookies suitable for people on a low-carb diet?

Yes, these cookies are sweetened with a low-carb monk fruit-allulose blend and contain sugar-free chocolate chips, making them a great low-carb snack option.

Protein Cookies Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 67 reviews

These Protein Cookies are a nutritious and delicious treat made with whey protein powder, peanut butter, and sugar-free sweetener, perfect for a high-protein snack or dessert that supports your fitness goals. They feature a soft, slightly underbaked texture topped with sugar-free dark chocolate chips and optional flaky sea salt for an added flavor punch.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 10-12 minutes
• Total Time: 22 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Sugar

Ingredients

Scale 1x2x3x

Main Ingredients

• 1/2 cup Whey protein powder (or any unsweetened protein powder of your choice)
• 1 cup Besti Monk Fruit Allulose Blend
• 1/2 tsp Sea salt
• 1 cup Peanut butter (no sugar added; creamy, not runny)
• 2 large Eggs (at room temperature)
• 1 tsp Vanilla extract
• 1/3 cup Sugar-free dark chocolate chips
• Flaky sea salt (optional)

Instructions

1. Preheat the oven: Preheat your oven to 350 degrees F (177 degrees C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix dry ingredients: In a large bowl, whisk together the whey protein powder, Besti Monk Fruit Allulose Blend, and sea salt, breaking up any lumps to create a smooth mixture.
3. Add wet ingredients: Crack the eggs into the bowl and whisk near the edge to combine the yolks and whites. Then add the peanut butter and vanilla extract, stirring until the mixture is smooth and thick, resembling stiff peanut butter in texture.
4. Form the cookies: Using a medium cookie scoop, portion out balls of dough onto the lined baking sheet, spacing them at least 2 inches apart. Flatten each dough ball with the tines of a fork, pressing in one direction and then the opposite, until the cookies are about 1/4 inch (around 1/2 cm) thick.
5. Add chocolate chips: Dot the sugar-free dark chocolate chips on top of each cookie, pressing them in gently to avoid chips sticking to the parchment paper.
6. Bake the cookies: Place the baking sheet in the oven and bake for 10-12 minutes, until the cookies are semi-firm on top but still slightly underbaked to maintain softness.
7. Season with flaky salt: Immediately after baking, while the cookies are hot, sprinkle them with flaky sea salt if desired. This enhances flavor and helps the salt adhere.
8. Cool the cookies: Carefully transfer the cookies to a cooling rack using a cookie spatula. Allow them to cool completely to firm up before serving.

Notes

• Use unsweetened protein powder to avoid adding extra sugar.
• Peanut butter should be creamy and not runny for the correct cookie texture.
• Room temperature eggs help the ingredients mix more evenly.
• Do not overbake; the cookies should be slightly underbaked for the best chewy texture.
• Flaky sea salt topping is optional but highly recommended for a flavor contrast.

Keywords: protein cookies, low sugar cookies, high protein snack, healthy cookies, peanut butter cookies, sugar-free dessert