There’s something magical about smooth, creamy peanut butter mixed with a warm, soft cookie…it just works. But you know what works even better? A peanut butter protein cookie that’s every bit as memorable while actually being good for you. And that, my friends, is exactly what we’re sharing with your here today.
When Transparent Labs reached out to us to see if we’d be interested in testing out their 100% Grass-Fed Whey Protein Isolate in one of our recipes, we of course said yes. We love baking with protein powders, turning some of our favorite treats into a protein-packed indulgence that helps us to hit our macros.
As soon as I saw that Transparent Labs offered a Vanilla Peanut Butter protein powder I knew just what to do with it – Peanut Butter Protein Cookies! I wanted to put Transparent Labs to the test to see if their whey protein isolate was a good fit for baked goods. Spoiler alert: It is!
Visit Transparent Labs to Get The Protein for this recipe!
These soft, slightly chewy, peanut buttery cookies are everything you could want from a cookie and more thanks to the addition of protein, fiber, and, of course, plenty of peanut butter.
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3 Reasons Why You Will Love Our Peanut Butter Protein Cookies Recipe
- Peanut Butter Cookies are a classic but this recipe throws a healthy twist on them that makes them even better. While eating a real peanut butter cookie every now and then is 100% encouraged, swapping them out for a protein-packed version has a place in our diets, too.
- The recipe is so simple to put together that you’ll be enjoying your cookies in no time. With minimal ingredients, kitchen tools, and no crazy asks, this recipe will quickly become one of your go-to recipes when you’re craving a classic cookie.
- This recipe makes a small batch. Have you ever noticed that most cookie recipes leave you with dozens of cookies? With these peanut butter protein cookies, you’ll have about 12 nice-sized cookies to enjoy.
Ingredients
- Powdered peanut butter – I like PB2 or PBFit
- Water
- Lite Maple syrup
- Creamy peanut butter (any brand will do, I used JIFF Natural)
- Vanilla extract
- Oat flour
- Vanilla peanut butter protein powder (I used Transparent Labs 100% Grass-Fed Whey Protein Isolate)
- Baking powder
- Sea salt
Kitchen Tools Required
- 2 small mixing bowls
- 2 small mixing spoons or spatulas (I love these ones)
- Cookie sheet (I love my Caraway Home cooking sheets – no need for cooking spray or parchment paper!)
- Whisk
- Cookie scoop
How to Make Peanut Butter Protein Cookies
1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper (unless you have a great baking sheet that’s non-stick like Caraway).
2. In a mixing bowl, whisk together half of your peanut butter powder and all of the water. Then, add in your lite maple syrup, creamy peanut butter, and vanilla, whisking them together until completely combined.
3. In another mixing bowl, mix together your oat flour, the remaining powdered peanut butter, protein powder, and baking powder.
4. Add your dry ingredients to your wet ingredients and mix until a soft dough forms.
5. Using your hands, a spoon, or a small cookie scoop, create dough balls that are about 1.5 tbs. of dough each. Using a fork, flatten the dough in a classic criss-cross pattern. Add a few sea salt flakes to the top of each cookie.
6. Bake for about 8-9 minutes or until golden brown.
Swaps or Alternatives
There are a couple of ways to get creative with this recipe and make it your own. First, if you don’t have vanilla peanut butter protein powder, you can use a straight vanilla protein powder or even a peanut butter protein powder in its place.
If you don’t have lite maple syrup on hand, you can sub in pure maple syrup, just be sure to account for the additional calories. As a bonus, the real maple syrup will add even more flavor!
If you want your cookies to have a bit more texture and crunch, swap your creamy peanut butter for crunchy peanut butter.
Quick Tip(s)
These peanut butter protein cookies bake fast! Be sure to keep a keen eye on your oven so they don’t overcook. I find that these cookies are best with a slight browning on top.
Macros & Nutrition Information
| Macros | Nutrition |
|---|---|
| Calories | 75 per cookie |
| Protein | 6g |
| Carbs | 9g |
| Fat | 3g |
Macro-Friendly Peanut Butter Protein Cookies
Equipment
- 2 small mixing bowls
- 2 small mixing spoons or spatulas (I love these ones)
- 1 Cookie sheet I love my Caraway Home cooking sheets – no need for cooking spray or parchment paper!
- 1 whisk
- 1 Cookie scoop
Ingredients
- ½ cup powdered peanut butter
- ¼ cup water
- ¼ cup lite maple syrup
- ¼ cup natural peanut butter
- 1 tsp vanilla
- â…“ cup oat flour
- 2 tbsp vanilla peanut butter protein powder (Transparent Labs is the best)
- 1 tsp baking powder
- sea salt flakes
Instructions
- Preheat oven to 350F, and line a baking sheet with parchment paper.
- In a medium bowl, whisk together half of the peanut butter powder and the water. Then add maple syrup, creamy peanut butter, and vanilla, whisking until combined.
- In a small bowl, use a spatula to mix together oat flour, the rest of the peanut butter powder, protein powder, and baking powder.
- Add the dry ingredients to the wet and mix until a soft dough forms.
- Using a cookie scoop, a tablespoon, or your hands, roll the dough into balls about 1.5 tbsp in size. Flatten each ball with the back of a fork in a criss-cross pattern.
- Bake for 8-9 minutes or until browned.
