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    Home > Blog > Protein Desserts > Protein Cookies

    Peanut Butter Protein Cookies

    Updated: Jan 17, 2023 · Published: Nov 29, 2013 · By Andréa Marchese · This post may contain affiliate links · 22 Comments

    Jump to Recipe Print Recipe

    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.

    half a peanut butter cookie with fork marks on a white plate
    Peanut Butter Protein Cookies

    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.

    unbaked peanut butter cookies with a fork marking the cookies

     

    Peanut Butter Protein Cookies

    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!)

    clear glass jar of peanut butter cookies on a wooden table

     

    Peanut Butter Protein Cookies

    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. :)

    half a peanut butter cookie with fork marks on a white plate

    Peanut Butter Protein Cookies

    Makes 12 cookies.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Calories: 160kcal
    Author: Andréa

    Ingredients

    • ⅓ cup natural peanut butter raw if desired (85g)
    • ¼ cup filtered water 2oz
    • 1 teaspoon alcohol-free vanilla extract
    • a pinch of sea salt
    • ⅛ teaspoon ground cinnamon
    • ¼ cup natural vanilla rice protein powder 28g

    Instructions

    • Preheat the oven to 325F (163C).
    • Mix peanut butter, water, and vanilla until combined.
    • Add salt and cinnamon. Mix well.
    • Add rice protein. Mix well.
    • If the batter is too sticky (sticks to your fingers), add a little more protein powder.
    • Form the batter into 12 balls, and place onto parchment-lined cookie sheet. (If dehydrating, place directly on the mesh dehydrator sheets.)
    • Using a fork, flatten each ball with a criss-cross pattern.
    • Bake for 20-25 minutes. (Or dehydrate at 115F for 12-14 hours.)
    • Enjoy!

    Notes

    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.

    Nutrition

    Serving: 3g | Calories: 160kcal | Carbohydrates: 5g | Protein: 10g | Fat: 11g | Fiber: 2g | Sugar: 1g
    Tried this recipe?Mention and tag us! @proteincakery

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    Reader Interactions

    Comments

    1. Andréa

      February 03, 2016 at 12:34 am

      :)

    2. Marsha

      January 31, 2016 at 6:56 pm

      Oh my yum! Can't wait to try these. Love anything peanut butter!

    3. Andréa

      August 09, 2015 at 9:38 am

      I don't think I added the water before taking that photo, no.

    4. Andréa

      August 09, 2015 at 9:37 am

      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

    5. Angie@Angie's Recipes

      August 08, 2015 at 4:34 am

      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.

    6. Angie@Angie's Recipes

      August 08, 2015 at 4:33 am

      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?

    7. Andréa

      June 22, 2015 at 3:14 pm

      Thanks for the tip, Peter! :)

    8. peter depaola

      June 22, 2015 at 1:00 pm

      5 stars
      If you use whey protein add about 1 tpbl spoon of coconut oil, This will keep the cookies moist

    9. Andréa

      September 04, 2014 at 11:05 am

      No peanut butter chips, just chunky peanut butter! :)

    10. Danny

      September 04, 2014 at 9:34 am

      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!

    11. Andréa

      July 20, 2014 at 4:43 pm

      That's great, Bella! Thanks for writing in. Now I'll have to try it! :)

    12. Bella

      July 20, 2014 at 1:06 pm

      5 stars
      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!

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    Hi, I'm Andréa! I love baking, coffee, and leg day. Baking with protein powder has helped me develop healthy habits and overcome disordered eating, and I love sharing the recipes I've created.

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