This is the ultimate peanut butter protein cookie recipe. It can be made with collagen, whey protein, whey/casein blends, casein, or plant-based protein (see comparison pics below!) and your favorite natural sweetener (or none at all). These peanut butter protein cookies are delicious, filling, easy to make, and they travel well. And the recipe is naturally gluten free, egg free, and flourless. Let's get baking!
Ingredients
- ⅓ cup natural peanut butter (85g) - I used crunchy
- ¼ cup water (2oz, 60g)
- 1 teaspoon vanilla extract
- a pinch of sea salt
- ⅛ teaspoon ground cinnamon
- ¼ cup vanilla rice protein powder (28g) - see below for other protein powders
Peanut Butter - I've made these cookies with both natural peanut butter and no-stir peanut butter, both work in this recipe.
Protein Powders - This recipe works with:
- collagen peptides
- whey protein powder (whey concentrate or whey isolate)
- whey/casein blends like Quest protein and PEScience
- casein protein
- plant-based protein powders (rice protein, pea protein, and pea blends)
Note: The amount of water depends on the type of protein powder. Full details are below and in the recipe card.
I recommend rice protein powder because the cookies melt in your mouth and they're full of flavor. (The main photos in this post use rice protein.) See below for a full comparison of how the cookies turn out with different types of protein powders.
Sweeteners - These cookies are quite flavorful without added sweetener (provided your protein powder has some sweetness). But feel free to add a tablespoon of granulated sweetener for sweeter protein cookies, or sub a tablespoon of water with liquid sweetener (honey, agave, maple syrup). Note: Liquid sweetener is not recommended if using collagen or whey protein; it will be a sticky mess.
If using highly concentrated powdered sweeteners like monk fruit powder or stevia powder, start with 1 mini scoop.
Cookie comparison - different protein powders
Different types of protein powders bake very differently, so I want to show you what to expect with your peanut butter protein powder cookies.
When using collagen or whey protein powder (vanilla whey protein concentrate or whey protein isolate) in this recipe, do not add any water. The cookie dough will be softer and look more wet - that is okay. They bake well, but they are a bit delicate. (I don't recommend this version for travel.) Bake these for only 10 minutes.
Collagen protein - 10 minute bake time
Whey protein - 10 minute bake time
When using a whey/casein blend (I used Quest vanilla protein), use only 2 tablespoons water. These can be baked for 10-20 minutes, with 10 minutes yielding a softer cookie, and 20 minutes yielding a crispier cookie.
Whey/casein blend - 10 minute bake time, softer cookie
Whey/casein blend - 20 minute bake time, crispier cookie
When using casein (I used unflavored casein) or plant-based protein powders (rice protein, pea protein, pea protein blends), use 4 tablespoons water. These can be baked for 10-20 minutes, with 10 minutes yielding a softer cookie, and 20 minutes yielding a crispier cookie.
Casein protein - 10 minute bake time, softer cookie
Casein protein - 20 minute bake time, crispier cookie
Pea protein blend - 10 minute bake time, softer cookie
Pea protein blend - 20 minute bake time, crispier cookie
✈️ Any of the 20 minute versions would be great for travel.
How to make healthy peanut butter protein cookies
Step 1: Preheat the oven to 350F (175C).
Step 2: Read the notes above to make sure you have the correct amount of water for the protein powder you are using.
Step 3: Using a fork, mix peanut butter, water (if using), and vanilla until combined.
Step 4: Add salt, cinnamon and protein powder. Mix well. You may want to use your hands.
Step 5: If the batter is too sticky (sticks to your fingers), add a little more protein powder. If the batter is too dry (crumbly), first wait a few minutes for the protein to hydrate, and mix again. If it is still crumbly, and a teaspoon of water and mix again.
Note: if using collagen or whey protein, the batter will be more wet and soft than the one pictured. This is okay; it will still bake well.
Step 6: Form the batter into 8-12 balls, and place onto prepared baking sheet.
Step 7: Using a fork, flatten each ball with a criss-cross pattern.
Step 8: Bake.
For collagen or whey protein, bake for 10 minutes.
For whey/casein blends, casein, or plant-based protein powders, bake 10-20 minutes - 10 min for softer chewy cookies, 20 minutes for crispier cookies.
Step 9: Let cool completely on wire cooling rack. The cookies will set as they cool.
Step 10: Enjoy! The 20-minute cookies can be stored at room temperature for several days. The 10-minute cookies should be stored in an airtight container in the refrigerator.
Pro Tips
Go for added crunch with crunchy peanut butter in these cookies!
Try not to mix or handle the cookie dough more than necessary. The warmth of your hands can bring out the oil in the peanut butter, resulting in oily cookies.
The 20-minute versions of these protein peanut butter cookies hold up well for storage and travel. Wrap them in parchment and carry them in a zip-lock bag or airtight container. They’re great as an in-flight snack, and hold up well for days without refrigeration.
For whey protein peanut butter cookies, this recipe works with whey concentrates and whey isolates. Contrary to my usual tip about not baking with whey protein isolates (Read more here: The Best Protein Powders for Baking), this recipe even turns out well with Isopure!
For vegan peanut butter protein cookies, I highly recommend using vanilla rice protein powder instead of pea protein powder. The flavor is so much better!
For keto or low carb peanut butter protein cookies, use your favorite zero carb protein powder.
Recipe Variations
Make these high protein peanut butter cookies your own by trying these yummy recipe twists:
Go Bananas! - Turn these into Banana Peanut Butter Protein Cookies.
Fluffer Nutter Protein Cookies - Sandwich two of these cookies with sugar free marshmallow fluff. YUM!
Chocolate Protein Peanut Butter Cookies - Use chocolate protein powder and add a tablespoon of cocoa powder, a pinch more salt, and a tablespoon of water for the most delicious chocolate peanut butter protein cookies.
Chocolate Chip Peanut Butter Protein Cookies - Add 2 tablespoons sugar free chocolate chips before rolling the cookie dough into balls.
Peanut Butter Jelly Time! Turn these healthy cookies into Peanut Butter and Jelly Protein Cookies. Sandwich two of these cookies with sugar free grape preserves or raspberry preserves.
Chocolate Dipped Peanut Butter Protein Cookies - After the cookies are completely cool, melt some sugar free chocolate and dip one end of each cookie in the melted chocolate. Set them on a parchment-lined pan and let the chocolate set in the refrigerator.
FAQ
They can be! This recipe calls for simple ingredients and no added sugar, and is generally much healthier than store-bought peanut butter protein cookies. Since this recipe is flourless, the carb count is lower than other protein peanut butter cookies, too.
Yes! These protein cookies can be prepared ahead of time for the week and are great for meal prep.
I'd love to hear how your cookies turn out. Try this recipe and leave a comment below!
Recipe
Peanut Butter Protein Cookies (Ultimate Recipe)
Equipment
- oven thermometer highly recommended for best results
- kitchen scale highly recommended for best results
- Fork
- bowl
Ingredients
- ⅓ cup (85 g) natural peanut butter
- 4 tablespoons (60 ml) water OMIT for collagen or whey protein. Use only 2 tablespoons for a whey/casein blend. Use 4 tablespoons for casein or plant-based protein powder.
- 1 teaspoon vanilla extract
- a pinch of salt if using unsalted peanut butter
- ⅛ teaspoon ground cinnamon
- ¼ cup (28 g) vanilla rice protein powder
Instructions
- Preheat the oven to 350F (175C).
- Read the note above to make sure you have the correct amount of water for the protein powder you are using.
- Mix peanut butter, water (if using), and vanilla until combined.⅓ cup (85 g) natural peanut butter, 1 teaspoon vanilla extract
- Add salt (if using), cinnamon, and protein powder. Mix well. You may want to use your hands.a pinch of salt, ⅛ teaspoon ground cinnamon, ¼ cup (28 g) vanilla rice protein powder
- If the batter is too sticky (sticks to your fingers), add a little more protein powder. If the batter is too dry (crumbly), first wait a few minutes for the protein to hydrate, and mix again. If it is still crumbly, and a teaspoon of water and mix again.
- Form the batter into 8-12 balls, and place onto parchment-lined cookie sheet.
- Using a fork, flatten each ball with a criss-cross pattern.
- For collagen or whey protein, bake for 10 minutes.For whey/casein blends, casein, or plant-based protein powders, bake 10-20 minutes - 10 min for softer cookies, 20 minutes for crispier cookies.
- Let cool completely on wire cooling rack. The cookies will set as they cool.
- Enjoy! The 20-minute cookies can be stored at room temperature for several days. The 10-minute cookies should be stored in an airtight container in the refrigerator.
Notes
Nutrition
More protein peanut butter deliciousness
This easy peanut butter chocolate snack cake has just 5 ingredients and is packed with flavor.
More high protein cookies
These delicious high protein chocolate chip cookies are made with cashew butter and vanilla protein powder for a more traditional chocolate chip cookie flavor. So soft and yummy!
Andréa says
:)
Marsha says
Oh my yum! Can't wait to try these. Love anything peanut butter!
Andréa says
I don't think I added the water before taking that photo, no.
Andréa says
Hi Angie,
I've made this recipe many times. For the products I use, the recipe works! Perhaps your peanut butter is runnier, and your rice protein is not as drying?
I use volume measurements when I bake, but I post the grams equivalent from each product specifically. So again, for the specific brands that I use, the grams measurements should be accurate. If you'd like me to help troubleshoot more, please let me know what brands you used. Thanks!
Andréa
Angie@Angie's Recipes says
p.s the peanut butter on your 2nd picture..was it already mixed with water? Because mine looks way too runny after adding the water.
Angie@Angie's Recipes says
I measured all the ingredients by weight, but the mixture was too runny....and I added another portion of protein, still very runny...I really wonder why..2oz of water, that's 60ml...could it be too much?
Andréa says
Thanks for the tip, Peter! :)
peter depaola says
If you use whey protein add about 1 tpbl spoon of coconut oil, This will keep the cookies moist
Andréa says
No peanut butter chips, just chunky peanut butter! :)
Danny says
One question. In your picture, you have what appear to be peanut butter chips in the cookies, but nowhere in the recipe is that mentioned. Could you clarify?
Thanks!
Andréa says
That's great, Bella! Thanks for writing in. Now I'll have to try it! :)
Bella says
Made these tonight using (despite your advice) Elite XT Vanilla Whey Protein, and they turned out lovely!! Worrie the texture might be gritty or dry, but they were crunchy on the outside and gorgeously moist all the way through. Thank you for an ace recipe!