Description
These Peanut Butter Protein Chocolate Chip Cookies are a delicious and nutritious treat combining the rich flavors of peanut butter, chocolate chips, and protein powder. Perfect for an energy boost or satisfying your sweet tooth while keeping things healthier with almond flour and natural sweeteners.
Ingredients
Units
Scale
Wet Ingredients
- 1 stick salted butter, at room temperature
- 1/2 cup maple syrup
- 1/2 cup peanut butter
- 1 large egg
- 2 tsp vanilla extract
Dry Ingredients
- 1 2/3 cup almond flour (or alternative: oat flour or all-purpose flour)
- 1/4 cup unflavored protein powder (Vital Proteins recommended)
- 1 tsp baking soda
- 1/2 tsp kosher salt
Add-ins
- 1 cup semi-sweet or dark chocolate chips or chunks
- Flaky sea salt, for sprinkling (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and easy cleanup.
- Mix wet ingredients: In a mixing bowl, beat the butter until smooth and creamy. Slowly add the maple syrup, beating until the mixture becomes light and whipped. Incorporate the peanut butter, mixing until well combined. Beat in the egg and vanilla extract thoroughly.
- Add dry ingredients: To the wet mixture, add almond flour, protein powder, baking soda, and kosher salt. Fold the mixture gently to combine all ingredients evenly without overmixing. Finally, fold in the chocolate chips or chunks.
- Shape the cookies: Using a tablespoon, scoop out rounded balls of the wet dough. Because the dough is wet, carefully place the balls about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake in two stages: Bake the cookies for 7 minutes initially. Remove the baking sheet and gently tap it on the counter to help the cookies flatten out. Return the sheet to the oven and bake for an additional 3 to 4 minutes. The cookies should be browning around the edges but still slightly doughy in the middle. Remove again and tap the baking sheet 1-2 times to further spread the cookies.
- Cool and serve: Allow the cookies to cool on the baking sheet. While still warm, sprinkle with flaky sea salt if desired. Enjoy warm or let cool completely and store in an airtight container for up to 4 days.
Notes
- Almond flour can be substituted with oat flour or all-purpose flour, though the texture may vary.
- For best protein content, use an unflavored collagen or whey protein powder like Vital Proteins.
- The dough will be wet, so do not expect firm cookie dough consistency when scooping.
- Sprinkling flaky sea salt on top enhances the flavor by balancing sweetness.
- Cookies are best enjoyed within 4 days for freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
