Protein Cookies Recipe
Introduction
These protein cookies are a delicious and healthy treat perfect for a quick snack or post-workout boost. Packed with protein and naturally sweetened, they offer a satisfying balance of flavor and nutrition.
Ingredients
- 1/2 cup Whey protein powder (or any unsweetened protein powder of your choice)
- 1 cup Besti Monk Fruit Allulose Blend
- 1/2 tsp Sea salt
- 1 cup Peanut butter (no sugar added; creamy, not runny)
- 2 large Eggs (at room temperature)
- 1 tsp Vanilla extract
- 1/3 cup Sugar-free dark chocolate chips
- Flaky sea salt (optional)
Instructions
- Step 1: Preheat the oven to 350 degrees F (177 degrees C). Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, whisk together the protein powder, sweetener, and sea salt, breaking up any lumps.
- Step 3: Add the eggs and whisk at the edge of the bowl to mix the yolk and white. Add the peanut butter and vanilla, stirring until smooth and thick; the texture should be like a stiffer peanut butter.
- Step 4: Scoop the cookie dough using a medium cookie scoop and place balls of dough onto the lined baking sheet, spacing them at least 2 inches apart. Flatten each ball to about 1/4 inch (approximately 1/2 cm) thick using the tines of a fork, first in one direction then the other.
- Step 5: Dot the chocolate chips over the tops of the cookies and gently press them in, avoiding direct contact between chocolate and parchment paper.
- Step 6: Bake for 10-12 minutes until the cookies are semi-firm and not sticky on top but still slightly underbaked.
- Step 7: Optional: While the cookies are hot, sprinkle flaky sea salt over the tops so it sticks.
- Step 8: Use a cookie spatula to carefully transfer the cookies to a cooling rack. Allow them to cool completely to firm up before serving.
Tips & Variations
- Use natural peanut butter without added sugar or oil for best texture and flavor.
- Feel free to swap peanut butter for almond butter for a different nutty taste.
- For a vegan version, substitute eggs with flax eggs and ensure your protein powder is plant-based.
- Add chopped nuts or seeds for extra crunch.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in a microwave or let thaw at room temperature before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different sweetener?
Yes, you can substitute the Besti Monk Fruit Allulose Blend with other granulated low-carb sweeteners like erythritol or stevia blends, but be mindful of sweetness level and texture changes.
Will these cookies rise while baking?
No, these protein cookies are dense and do not contain leavening agents, so they will not rise much. They should remain relatively flat as intended.
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Protein Cookies Recipe
- Total Time: 22 minutes
- Yield: Approximately 18 cookies 1x
- Diet: Low Sugar
Description
These Protein Cookies are a delicious and healthy treat packed with whey protein and natural sweetness from monk fruit sweetener. Soft and chewy with a rich peanut butter flavor, a hint of vanilla, and sugar-free dark chocolate chips, they are perfect for a post-workout snack or anytime indulgence with added nutritional benefits.
Ingredients
Dry Ingredients
- 1/2 cup Whey protein powder (or any unsweetened protein powder of your choice)
- 1 cup Besti Monk Fruit Allulose Blend
- 1/2 tsp Sea salt
Wet Ingredients
- 1 cup Peanut butter (no sugar added; creamy, not runny)
- 2 large Eggs (at room temperature)
- 1 tsp Vanilla extract
Add-ins
- 1/3 cup Sugar-free dark chocolate chips
- Flaky sea salt (optional, for topping)
Instructions
- Preheat oven and prepare baking sheet: Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix dry ingredients: In a large bowl, whisk together the whey protein powder, Besti Monk Fruit Allulose Blend, and sea salt, breaking up any lumps to create an even mixture.
- Add wet ingredients and combine: Crack the eggs into the bowl and whisk gently just at the edges to combine yolks and whites. Add the peanut butter and vanilla extract, then stir until the dough is smooth and thick, with a consistency similar to stiff peanut butter.
- Scoop and shape dough: Using a medium cookie scoop, portion the dough out onto the parchment-lined baking sheet, spacing the balls at least 2 inches apart. Flatten each dough ball using the tines of a fork by pressing down first in one direction, then the other, to about 1/4 inch (1/2 cm) thickness.
- Add chocolate chips: Dot the tops of the cookies with sugar-free dark chocolate chips, pressing them in gently to avoid having chocolate directly touch the parchment paper.
- Bake the cookies: Place the baking sheet in the oven and bake for 10-12 minutes until the cookies are semi-firm on top, not sticky, but still slightly underbaked for chewy texture.
- Optional sea salt topping: Immediately after removing from the oven, sprinkle flaky sea salt over the warm cookies. This helps the salt adhere and provides a nice flavor contrast.
- Cool and firm up: Use a cookie spatula to carefully transfer the cookies to a wire rack to cool completely. Cooling firms them up and finalizes the texture.
Notes
- Make sure the eggs are at room temperature for better mixing and texture.
- Use creamy peanut butter that is not runny to maintain proper cookie consistency.
- The cookies may look slightly underbaked when removed but will firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Feel free to substitute the whey protein with plant-based or other unsweetened protein powders if desired.
- Adding flaky sea salt is optional but recommended for balancing sweetness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: protein cookies, healthy cookies, low sugar cookies, peanut butter cookies, sugar-free, keto-friendly, post-workout snack
