My new favorite snack!
Thick and chewy protein cookies that taste way better than store-bought protein cookies and bars! These are gluten-free (based on the specific ingredients I used – see notes.)
They are great to have on hand when you want to grab a quick higher-protein snack. I love the chewy satisfying texture. They keep great for a week in an air-tight container. You can freeze as well.
Peanut Butter Chocolate Chip Protein Cookies
Thick and chewy protein cookies that taste way better than store-bought protein cookies and bars! These are gluten-free (based on the specific ingredients I used – see notes.)Print Pin Rate
Servings: 28 Makes 28 cookies – each about 29g.
- 2 large eggs
- 1 cup peanut butter*
- 1/3 cup honey
- 1 cup vanilla plant-based protein powder*
- 1 cup almond flour*
- 1 cup old fashioned rolled oats*
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup chocolate chips*
- Preheat oven to 325 degrees F. Line baking sheets with parchment paper.
- I use my KitchenAid Stand mixer to mix these up with the flex edge or flat beater, but you can mix them with hand mixer or by hand too.
- Mix together eggs, peanut butter and honey until smooth and well combined.
- In a separate bowl – whisk together protein powder, almond flour, oats, salt and baking powder. Mix into wet ingredients until just combined.*
- Stir in chocolate chips.
- Scoop into about 2 tablespoon balls – I use my 1-ounce cookie scoop. Place on prepared baking sheets. use a fork to press-down and leave criss-cross marks on each ball of dough. (They will puff up just a little bit during baking.)
- Bake at 325 degrees F. for about 10 minutes for chewy texture. (mine were not browned at all) Let cool completely on baking sheet. Once cool remove to air tight container for up to a week or freeze for up to 3 months.
Specific Items I used:Jiff CreamyPeanut Butter Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats Bob’s Red Mill Super-Fine Almond Flour Orgain Organic Protein Powder – Vanilla (plant based protein powder) Ghirardelli Semi-Sweet Chocolate Chips
Cookie Dough Texture:The texture of my dough using the above brand of vanilla plant protein powder is similar to traditional peanut butter cookie dough. The dough texture can vary depending upon the type/brand of vanilla plant protein powder used. If your dough seems too dry or crumbly I would suggest adding a little (start with a tablespoon and go from there) milk or water.
Nutrition (approx. data estimated via online nutritional calculator.)
Calories: 137kcal (7%) | Carbohydrates: 11g (4%) | Protein: 6g (12%) | Fat: 8g (12%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 21mg (7%) | Sodium: 111mg (5%) | Potassium: 95mg (3%) | Fiber: 1g (4%) | Sugar: 6g (7%) | Vitamin A: 19IU | Vitamin C: 3mg (4%) | Calcium: 47mg (5%) | Iron: 1mg (6%)
Tried this recipe?Share it! Tag @epicuricloud – Please Leave A Comment & Rating Below! TY!
These are delicious! So much better than protein bars! Two of these cookies and a banana keep me full until lunch, though it takes discipline to not go for cookies 3 and 4- lol. Thanks for all of your wonderful recipes!
I totally agree – they have been such a great snack for me and they keep really well! They taste so much better than store-bought protein cookies and bars. Take care!
I look forward to trying this recipe. Thank you for listing the protein powder, also. The protein powder I use I don’t think would taste good in cookies, but I will buy the one that you have listed here.
Enjoy Denise – Yes, I chose one that seemed readily available. I’ve seen at Costco and ACME markets.
These sound really good, wondering if you have ever tried the PB powdered peanut butter for the peanut butter in these?
That’s a great question Wanda – I guess you’d need to compensate somehow with the texture difference between the regular peanut butter and the powdered peanut butter. Maybe add some water or maybe unsweetened applesauce?
Suanne B Roush
Can these be made with less honey?
Funny you mention that – I was going to try 1/4 cup the next time I make them! I’ll let you know how it goes!