Protein Peanut Butter Cookies

Protein Peanut Butter Cookies

You know what really grinds my gears?

All the diet and nutrition gurus who want you to give up everything you've ever loved and stick to a strict diet that doesn't allow any flexibility OR enjoyment!

Well, lucky for you, I'm not one of those people.

Just because you want to start eating cleaner, healthier or are following macros, doesn't mean you can't find enjoyment in some treats and desserts.

Enter: Protein Peanut Butter Cookies!

These delicious cookies can be made with or without chocolate chips, depending on the level of sweet tooth you have at this moment.

Otherwise, these are easy to whip up, delicious and won't knock you off your diet goals!

It's ok, live a little and enjoy!

And, if you haven't already, make sure you pick up a tub of YES! Whey All-Natural Vanilla Protein to make sure you compliment this recipe perfectly!

INGREDIENTS

1/2 cup peanut butter (or your choice of nut butter)
1/4 cup coconut sugar (or light brown sugar)
1/4 tsp Kosher salt
1 large egg
1 large egg white
1/2 tsp vanilla
1/4 tsp baking soda
1 scoop YES! Whey Vanilla Protein Powder (appx 32 grams)
2 tablespoons coconut flour
*3 tablespoons chocolate chips (optional)

INSTRUCTIONS

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.

SOME NOTES ON THE RECIPE ...
  • The consistency of the dough 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).

  • No other flour can be substituted for the coconut flour. Coconut flour is incredibly unique and thus needs to be used in this recipe.

  • If substituting for a vegan protein powder, opt for a pea protein if possible!

  • Store cookies for up to 3 days in the fridge!
MACROS (per cookie)

Protein: 7g
Fat: 6g
Carbs: 8g

 

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