Description
Delicious and healthy protein cookies made with natural peanut butter, protein powder, and almond flour. These gluten-free cookies are quick to prepare and bake, perfect for a high-protein snack or dessert that satisfies your sweet tooth while supporting your fitness goals.
Ingredients
Scale
Dry Ingredients
- 1/2 cup vanilla or chocolate protein powder
- 1/4 cup almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup natural peanut butter
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
Optional
- 1/3 cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Mix Wet Ingredients: In a large bowl, combine the natural peanut butter, honey, eggs, and vanilla extract. Stir until the mixture is smooth and creamy, creating a consistent base for the dough.
- Add Dry Ingredients: Gradually add the protein powder, almond flour, baking soda, and salt to the wet ingredients. Stir thoroughly until all ingredients are fully incorporated into a uniform dough.
- Fold in Chocolate Chips: If you prefer a touch of chocolate, gently fold in the mini chocolate chips to distribute them evenly throughout the dough without breaking them.
- Shape Cookies: Using a spoon or cookie scoop, portion about 1.5 tablespoons of dough per cookie. Place each portion onto the prepared baking sheet, spacing them approximately 2 inches apart to allow room for spreading.
- Flatten Cookies: Press down each dough ball slightly with the back of a spoon to flatten and shape your cookies for even baking and a more traditional cookie appearance.
- Bake: Place the baking sheet in the oven and bake for 8–10 minutes or until the edges of the cookies turn a light golden color, indicating they are fully cooked but still soft inside.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes; this helps them firm up before you transfer them to a wire rack to cool completely, finishing the process.
Notes
- You can substitute any nut or seed butter of your choice for peanut butter depending on your preference or dietary needs.
- For a vegan version, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use maple syrup instead of honey.
- Mini chocolate chips are optional but add a pleasant chocolate flavor and texture.
