Prot: 10 g, Carbs: 5 g, Fat: 11 g, Cal: 160


These peanut butter protein cookies are my go-to cookies. They’re delicious, filling, easy to make, and they travel well. They are vegan, but have received rave reviews by many of my meat-eating friends. They can even be dehydrated (instead of baked) if you wish to make a raw vegan version.


The recipe below is for unsweetened cookies, and the peanut butter flavor really comes through. If you prefer a sweeter protein cookie, however, you can always add a tablespoon of raw agave nectar to the batter. Just keep in mind that doing so would add 16 grams of carbs to the total recipe, or 4 grams per 3-cookie serving.


And although they taste great baked, I believe they keep even more flavor when dehydrated instead. (I love when the worlds of protein baking and raw vegan un-baking collide!)


Wrapped in parchment and placed in a zip-lock, they hold up quite well during travel. I always make a couple of batches to bring with me on my weekends away. They’re great as an in-flight snack, and hold up well for days without refrigeration.


They also look really cute in a jar. :)


If you’d like to try a whey-based peanut butter cookie, check out our Peanut Butter Protein Cookie Mix:

protein cookie mix peanut butter protein cakery

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5.0 from 2 reviews
Peanut Butter Protein Cookies
Nutrition Information
  • Serving size: 3 cookies
  • Calories: 160
  • Fat: 11g
  • Carbohydrates: 5g
  • Sugar: 1g
  • Fiber: 2g
  • Protein: 10g
Prep time: 
Cook time: 
Total time: 
Makes 12 cookies.
  1. Preheat the oven to 325F (163C).
  2. Mix peanut butter, water, and vanilla until combined.
  3. Add salt and cinnamon. Mix well.
  4. Add rice protein. Mix well.
  5. If the batter is too sticky (sticks to your fingers), add a little more protein powder.
  6. Form the batter into 12 balls, and place onto parchment-lined cookie sheet. (If dehydrating, place directly on the mesh dehydrator sheets.)
  7. Using a fork, flatten each ball with a criss-cross pattern.
  8. Bake for 20-25 minutes. (Or dehydrate at 115F for 12-14 hours.)
  9. Enjoy!
A note about substitutions: In this recipe, you might try substituting vanilla pea protein powder for the vanilla rice protein powder. Using whey would give it a very different (probably undesirable) texture.