Protein Cookies
You only need 6 simple ingredients to make the best protein cookies you've ever had! They're soft, chewy, naturally sweetened, have no flour and pack in 10 grams of protein each.
Servings: 16
Equipment
Ingredients
- 1 cup creamy natural peanut butter
- ½ cup maple syrup
- 2 large eggs
- ½ cup plant-based vanilla protein powder I used Sun Warrior vanilla
- ½ teaspoon baking soda
- ⅓ cup chocolate chips I like Lily's dark chocolate chips
Instructions
- Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, add all the ingredients except chocolate chips and stir to combine.
- Fold in chocolate chips.
- Using a tablespoon or medium cookie scoop, scoop dough and roll dough into 16 balls. Each cookie should be about 2 Tablespoons of dough. Flatten with fingers or a fork to form a cookie shape.
- Bake for 9-10 minutes or until bottoms are golden brown. Cool on baking sheet a few minutes before transferring to a wire rack to cool completely.
Video
Notes
- Peanut-free: Use almond butter or another nut butter of choice.
- Nut-free: Swap the peanut butter with sunflower seed butter or tahini.
- Storage: Store these cookies in an airtight container at room temperature for 3-4 days or in the fridge for up to a week. For longer storage, freeze them for up to 3 months and thaw in the fridge overnight before enjoying.
Nutrition
Serving: 1 cookie | Calories: 173kcal | Carbohydrates: 15g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 257mg | Fiber: 1g | Sugar: 7g