Peanut Butter Protein Cookies (Ultimate Recipe)
The ultimate peanut butter protein cookie recipe! Details included for 5 types of protein powder. Easy, delicious protein snack!
Servings: 8 -12 cookies
Calories: 51.6kcal
Equipment
- oven thermometer highly recommended for best results
- kitchen scale highly recommended for best results
- Fork
- bowl
Ingredients
- ⅓ cup natural peanut butter
- 4 tablespoons 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 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 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 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.
Video
Notes
The nutrition listed here is for 1 cookie (of 12) made with vanilla rice protein.
Pro Tips:
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 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.
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!
Recipe Variations:
Go Bananas! - Turn these into Banana Peanut Butter Protein Cookies.
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.
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 Sandwich 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.
Nutrition
Serving: 1cookie of 12 | Calories: 51.6kcal | Carbohydrates: 1.7g | Protein: 3.6g | Fat: 3.7g | Fiber: 0.8g | Sugar: 0.4g | Net Carbohydrates: 0.9g