Recipe: Healthy Peanut Butter Protein Cookies

I don't know what it is about cookies, but I think it's safe to say they're almost a universal favourite. 

Some like them crunchy, some like them chewy, some like them loaded with mix ins whilst others like them straight up - but I don't know many people who don't like at least one type of cookie. 

Cake can be a bit of a hit and miss, icecream can be controversial, pies are something you love or you hate - but cookies? They always seem to go down a treat!

These cookies came about when we'd finished up a batch of our favourite Protein Brownies and were in need of another high protein treat to keep around for quick and easy snacks.

I didn't feel like muffins or brownies though and my mind just kept coming back to cookies so I decided to combine the two. 

What we managed to come up with was the most amaaaaaaaazing Peanut Butter Protein Cookie Recipe that is packed with protein, however, so delicious that you'd never know for a second they were healthy. 

If you're a fan of peanut butter, I'm prettttyyyy sure these cookies were made for you (because they were made for a fellow peanut butter nutter). They're the perfect mix of crunchy edges, soft middles and chewy peanut buttery goodness - but don't blame me if they disappear in seconds!

But enough yapping; 

Let me share the recipe with you! >> 

  

Healthy Peanut Butter Protein Cookies Recipe makes 18 cookies

gluten free, high protein, low carb, refined sugar free, clean eating friendly

3/4 cup (180g) your favourite peanut butter (crunchy or smooth)

1/4-1/2 cup (50-100g) coconut sugar or brown sugar*

1 egg

2 tsp vanilla extract  

2 tbsp milk of your choice

1/2 cup + 1 tbsp brown rice protein powder** (ours was 70g - see notes for alternatives)

2 tbsp (15g) ground flaxseed

• Preheat your oven to 180C/350F
• Line two to three baking sheets with baking paper and set aside.
• In a mixing bowl, mix together your peanut butter (note: if your peanut butter is really solid you may want to melt it first) with your sugar, egg and vanilla until combined. Gradually stir in your milk, mixing until smooth. 
• Mix in your protein powder and flaxseed, mixing until all of your ingredients are combined. 
• Scoop your mixture out into tablespoon sized balls and flatten onto your lined serving trays. These cookies won't spread whilst baking so you'll want to flatten them out. If desired, make a crisscross pattern using a slightly wet fork (this stops the cookies from sticking to the fork! Just dip it in water and then press)
• Bake your cookies for 10-12 minutes or until edges are lightly golden. The cookies will firm up once they cool, however, if you want them crunchy bake them for 15 minutes. 
• Allow to cool before serving. Once cooled completely, store in an airtight container at room temperature for 2-3 days (though the cookies are best fresh from the oven or on the day they're made as they soften up a little bit!)

*We use 1/4 cup of sugar when we make these as we don't like things super sweet, however, you can adjust it to your tastes! Keep in mind, if you're using a sweetened protein powder you may only want to use 1/4 cup. 

**We find brown rice protein powder gives the best results when baking. Our personal favourite is this organic brown rice protein powder as it's so versatile but you can also try using your favourite protein powder. Note that every protein powder is different in terms of weight so be sure to measure it by the cup!
Protein Powder Alternative: Peanut flour! Use the same amount for an even peanut butterier treat... because that's thing, friends.

But tell me, are you a cookie monster?

What's your favourite kind of cookie? 

For me it's got to be an oatmeal raisin cookie. Those chewy raisins have always been my absolute favourite!

Let me know your favourites in the comments below!

   

   

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.