These healthy Peanut Butter Chocolate Protein Cookies are a wholesome, easy-to-make treat that the whole family will love. Soft, sweet, and packed with flavor, they’re guaranteed to be a hit!
Decadent Peanut Butter Chocolate Chip Cookies That Won’t Weigh You Down!
I’m such a fan of protein cookies as part of my weekly routine. These cookies are not only a lightly sweet treat that is basically guilt-free. They also pack a punch of protein, thanks to vanilla whey protein powder and peanut butter protein powder. How? The protein powder takes the place of (most of) the flour! So easy, right?
So if you are on the search for a more nutritious option to pack into a lunchbox, or want to stash something in your bag for a post-workout pick-me-up, try these peanut butter chocolate chip protein cookies. You’re gonna love them!
Are Protein Cookies Good for You?
You might be wondering if protein cookies are really healthy or not, and no wonder! These days, protein cookies and bars are everywhere, and some of them are much better than others. To me, the best cookies of all are the ones you make yourself! That way, you can use the ingredients you like to get the results you want. This recipe uses natural, wholesome ingredients like real peanut butter, bittersweet chocolate chips, and coconut sugar for sweetness.
To make these cookies, you will need your protein powder, gluten free flour, and a few more basic baking ingredients. Here’s the list.
- Natural Peanut Butter: The ingredients in this kind of peanut butter are usually just two things: peanuts, and salt!
- Coconut Sugar: Or your favorite 1:1 sweetener.
- Salt: I like to use kosher salt, but you can use any other salt.
- Egg: I use one large, whole egg, plus an extra egg white.
- Vanilla: Pure vanilla extract.
- Baking Soda: Be sure to reach for baking soda, not baking powder.
- Protein Powder: I use a mix of vanilla whey protein powder and P2B peanut protein powder.
- Flour: To keep these cookies gluten free, reach for your favorite gluten free flour. If you’re not going for a gluten free cookie, regular flour is fine.
- Chocolate Chips: My favorite are bittersweet chocolate chips. You could also use semisweet.
Does Heat Destroy Protein?
You may be wondering if baking protein powder somehow damages it – fortunately, the answer is “no.” Heating protein powder does denature the protein, but that does not affect the nutrition of the protein powder. In fact, heating is part of the process to make protein powder, so the denaturing effect has already happened before you bake up your cookies! You’ll still get the same great nutrition either way.
Let’s Make Some Protein Cookies!
Making these cookies is very similar to making regular cookies- you’re essentially going to mix all of the wet ingredients, followed by the dry ingredients, and then bake them until done. Let’s do this!
- Prepare to Bake. First, position a rack in the center of your oven, and preheat the oven to 350°F. Line a baking sheet with parchment paper, and set it aside.
- Mix the Wet Ingredients. In a medium mixing bowl, combine your peanut butter, coconut sugar, salt, egg, egg white, and vanilla extract. Mix well, and then sprinkle the baking soda over the top. Stir again to blend the baking soda into the mixture evenly.
- Add the Dry Ingredients. Next, add the protein powder, PB2, and gluten free flour. Mix until well combined. Finally, fold in the chocolate chips.
- Bake the Cookies. Place tablespoon-sized portions of dough on the prepared cookie sheet. Gently flatten the tops, since the cookies will not spread but will puff up during baking. Bake for about seven minutes, or until the edges are dry to the touch but the middles still seem doughy.
- Cool. Let the cookies cool, and store them in an airtight container. They will be soft.
For the best results, make sure to read through the recipe a time or two before you begin. These helpful tips and variations will also keep your cookies scrumptious!
- Protein Powder: While I use vanilla whey protein powder, you can experiment with your favorite protein powders to find one that you like to bake with.
- Mix-Ins: Add your favorite mix-ins to this recipe for even more flavor. Peanut butter chips, chopped nuts, and tiny M&Ms are all super tasty options.
- Handle with Care: This recipe makes a batch of soft, chewy cookies, and they can be a little bit delicate – so I recommend handling them with care and storing them in a container rather than a zip-top bag.
How to Store
Storing these peanut butter chocolate protein cookies is as easy as can be! Just pop them into a food storage bag or container, and keep them on your counter for up to three days. You can keep them a little longer than that if you store them in the fridge.
Will Protein Cookies Freeze Well?
Yes, you can freeze these cookies for up to three months. I recommend freezing them in an airtight container or freezer bag, with sheets of wax paper or parchment paper between each layer of cookies, to prevent sticking.
Peanut Butter Chocolate Protein Cookies
- 1/2 cup smooth natural peanut butter
- 1/4 cup coconut sugar
- 1/4 teaspoon kosher salt
- 1 large egg
- 1 large egg white
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon baking soda
- 1/4 cup vanilla whey protein powder
- 1/4 cup PB2 powder
- 2 tablespoons gluten free flour
- 5 tablespoons bittersweet chocolate chips
- Place a rack in the center of your oven and preheat the oven 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, combine the peanut butter, coconut sugar, salt, egg, egg white, and vanilla extract. Mix until ingredients are well blended. Sprinkle the baking soda over the top and blend until smooth.
- Add the protein powder, PB2 and gluten free flour until well combined.
- Fold in chocolate chips.
- Add a tablespoon size portion of dough on the cookie sheet.
- With your fingers, gently flatten the tops of the cookies, as they will not spread but will puff up during baking.
- Bake for 6-8 minutes, until the edges are dry to the touch but the middles seem doughy.
- Let cool and store in an airtight container.