Peanut Butter Protein Cookies
These soft peanut butter protein cookies are a mildly sweet treat with a little extra protein. Mini chocolate chips add just enough sweetness without overpowering the peanut butter.
A QUICK NOTE
Protein powder and nut butter brands absorb moisture differently. The dough should be slightly sticky but scoopable. Add a little more protein powder if it is too soft, or fold in a small splash of milk if it is too dry. These cookies do not spread much, so flatten them gently before baking.
INGREDIENTS
½ cup peanut butter or nut butter of choice
¼ cup Swerve brown sugar replacement
¼ tsp kosher salt
1 large egg
1 large egg white
½ tsp pure vanilla extract
¼ tsp baking soda
½ cup vanilla whey protein powder
2 Tbsp coconut flour
3 Tbsp mini chocolate chips
Milk, as needed to adjust the dough
DIRECTIONS
1. Place 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, egg, egg white, and vanilla until well combined.
3. Mix in the baking soda, protein powder, and coconut flour. Fold in the chocolate chips.
4. Check the dough consistency. It should be slightly sticky but scoopable. Add a little more protein powder if it is too soft, or fold in a small splash of milk if it is too dry.
5. Portion the dough with a small cookie scoop or spoon and place it on the prepared baking sheet. Gently flatten each cookie with your fingers because the cookies will puff but will not spread much.
6. Bake for 5–6 minutes, until the edges are barely golden and dry to the touch while the centers still look soft. Do not overbake.
7. Cool on the baking sheet for 3 minutes, then transfer to a wire rack. Store leftovers in an airtight container.
