These Peanut Butter Chocolate Chip Protein Cookies are soft, peanut-buttery, and packed with chocolate chips and vanilla whey protein. They make a fun higher-protein treat for holidays, lunchboxes, or anytime a cookie craving hits.
A QUICK NOTE
Protein powder and nut butter brands absorb moisture differently, so use the dough’s texture as your guide. It should be slightly sticky but easy to portion—not runny. Add a little extra protein powder if it is too soft or a small splash of milk if it is too dry. These cookies will not spread much, so flatten them before baking and be careful not to overbake.
COOK TIME
5–7 minutes, plus 3 minutes to cool on the baking sheet
INGREDIENTS
1 cup creamy peanut butter or nut butter of choice
½ cup Swerve Brown Sugar Replacement
½ teaspoon kosher salt
2 large eggs
2 large egg whites
1 teaspoon pure vanilla extract
½ teaspoon baking soda
1 cup vanilla whey protein powder, plus more if needed
4 tablespoons coconut flour
6 tablespoons mini chocolate chips
Milk of choice, only if needed to adjust the dough
DIRECTIONS
1. Position a rack in the center of the oven and preheat to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, stir together the peanut butter, brown sugar replacement, salt, eggs, egg whites, and vanilla until well combined.
3. Sprinkle the baking soda over the mixture. Use a rubber spatula to work in the protein powder and coconut flour until a dough forms, then fold in the chocolate chips.
4. Check the dough’s consistency. It should be slightly sticky but easy to portion. If it is too soft, mix in a little more protein powder. If it is too dry, fold in a small splash of milk.
5. Drop the dough onto the prepared baking sheet in tablespoon-size portions. Gently flatten the tops with your fingers because the cookies will puff but will not spread much.
6. Bake for 5–7 minutes, until the edges are barely golden and dry to the touch while the centers still look soft. Do not overbake.
7. Let the cookies cool on the baking sheet for 3 minutes, then transfer them to a wire rack to finish cooling.
8. Once completely cool, store in an airtight container. The texture and flavor are even better after they rest.
