Description
Delicious and protein-packed Peanut Butter Protein Chocolate Chip Cookies made with almond flour, protein powder, and natural sweeteners. These cookies are soft, chewy, and perfect for a healthy snack or post-workout treat, combining the rich flavors of peanut butter and chocolate chips.
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 (almond meal can be used as alternative)
- 1/4 cup unflavored protein powder (Vital Proteins suggested)
- 1 tsp baking soda
- 1/2 tsp kosher salt
Add-Ins and Finishing
- 1 cup semi-sweet or dark chocolate chips or chunks
- Flaky sea salt, for sprinkling (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a mixing bowl, beat the room temperature butter until creamy. Gradually add in the maple syrup while beating until the mixture is light and fluffy. Add the peanut butter and mix 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 these dry ingredients into the wet ingredients gently until just combined. Then fold in the chocolate chips or chunks evenly throughout the dough.
- Scoop Dough: Use a spoon or cookie scoop to portion rounded 1 tablespoon size dough balls. Note that the dough will be wet. Place each dough ball about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake First Stage: Bake the cookies in the preheated oven for 7 minutes. After this, carefully remove the baking sheet and tap it gently on the counter to deflate each cookie slightly.
- Bake Second Stage: Return the baking sheet to the oven and continue baking for another 3 to 4 minutes. The cookies should be browning on the edges but still soft and doughy in the center. Remove and gently tap the baking sheet 1 to 2 times again.
- Cool and Serve: Let the cookies cool directly on the baking sheet so they set properly. Sprinkle flaky sea salt on top if desired. Enjoy the cookies warm or store them in an airtight container for up to 4 days.
Notes
- You can substitute almond flour with almond meal, but the texture may vary slightly.
- Protein powder can be any unflavored or vanilla-flavored powder; whey, collagen, or plant-based work well.
- Ensure butter is at room temperature for easier mixing and better cookie texture.
- If you prefer a less sweet cookie, adjust the amount of maple syrup accordingly.
- Store cookies in an airtight container at room temperature for best freshness, up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
