Peanut Butter Protein Cookies

Need a gluten free, dairy free, and fodmap friendly side dish? Peanut Butter Protein Cookies could be an awesome recipe to try. One portion of this dish contains around 5g of protein, 7g of fat, and a total of 119 calories. This recipe serves 12. For 47 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from Well Plated requires egg, chocolate chips, egg white, and nut butter. 25 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 20 minutes. Overall, this recipe earns a rather bad spoonacular score of 19%. Similar recipes include Grain-Free Protein Peanut Butter Cookies, No-Bake Peanut Butter Protein Cookies + Giveaway, and Superfood Peanut Butter Protein Breakfast Cookies.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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 briskly until ingredients are well blended. Sprinkle the baking soda over the top. With a rubber spatula, work in the protein powder and coconut flour until well combined. The will seem very dry first but will continue to come together as you stir and push. Fold in chocolate chips. At this point, judge your dough, as the amount of moisture may vary based on the brand of protein powder and nut butter you use. It should be slightly sticky but not a total mushy mess. If you need a firmer dough, add a bit more protein powder. For a looser dough, sprinkle the batter with a bit of milk (or almond milk) and with a spatula, fold it in until the dough comes together. With a small cookie scoop or spoon, portion the cookie dough by tablespoonfuls and drop onto your prepared baking sheet (you will have 12 to 14 cookies total). With your fingers, gently flatten the tops of the cookies, as they will not spread but will puff up during baking. Bake for 5 to 6 minutes, until the edges are barely golden brown and dry to the touch but the middles seem fairly doughy. Do not overbake! Place the cookie sheet on a wire rack and allow the cookies to cool on the baking sheet for 3 minutes before transferring them directly to the wire rack to finish cooling.

 

Step by step:

1. Place a rack in the center of your oven and preheat the oven 350 degrees F. Line a baking sheet with parchment paper.

2. In a medium bowl, combine the peanut butter, coconut sugar, salt, egg, egg white, and vanilla extract.

3. Mix briskly until ingredients are well blended. Sprinkle the baking soda over the top. With a rubber spatula, work in the protein powder and coconut flour until well combined. The will seem very dry first but will continue to come together as you stir and push. Fold in chocolate chips.

4. At this point, judge your dough, as the amount of moisture may vary based on the brand of protein powder and nut butter you use. It should be slightly sticky but not a total mushy mess. If you need a firmer dough, add a bit more protein powder. For a looser dough, sprinkle the batter with a bit of milk (or almond milk) and with a spatula, fold it in until the dough comes together.

5. With a small cookie scoop or spoon, portion the cookie dough by tablespoonfuls and drop onto your prepared baking sheet (you will have 12 to 14 cookies total). With your fingers, gently flatten the tops of the cookies, as they will not spread but will puff up during baking.

6. Bake for 5 to 6 minutes, until the edges are barely golden brown and dry to the touch but the middles seem fairly doughy. Do not overbake!

7. Place the cookie sheet on a wire rack and allow the cookies to cool on the baking sheet for 3 minutes before transferring them directly to the wire rack to finish cooling.

Nutrition Information:

covered percent of daily need