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:
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!
Andréa
:)
Marsha
Oh my yum! Can't wait to try these. Love anything peanut butter!
Andréa
I don't think I added the water before taking that photo, no.
Andréa
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
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
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
Thanks for the tip, Peter! :)
peter depaola
If you use whey protein add about 1 tpbl spoon of coconut oil, This will keep the cookies moist
Andréa
No peanut butter chips, just chunky peanut butter! :)
Danny
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
That's great, Bella! Thanks for writing in. Now I'll have to try it! :)
Bella
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!