The best homemade protein cookie recipe is here! These Protein Peanut Butter Cookies are easy to make with just a few simple ingredients, delicious, moist, filling, and one of my favorite ways to beat my unhealthy cookie cravings.
Start this recipe by taking out a mixing bowls for your wet, a mixing bowl for your dry ingredients, and something to bake your protein cookies on.
Add into the bowl for your wet ingredients 2 large whole eggs, 1 large egg white, 10-15 drops of some optional liquid sweetener, and 1/4 cup of unsweetened apple sauce.
Mix those wet ingredients together.
Add into the bowl for your dry ingredients 1 1/2 cups of rolled oats, 2 scoops of a natural or vanilla flavored protein powder, 1 1/2 teaspoons of baking soda, 1/4 teaspoon of salt, and 1 1/4 cups of your choice sweetener.
Mix those dry ingredients together.
If you’re using a natural flavored protein powder you may want to add in a little bit of vanilla extract.
Continue by melting 18 tablespoons of peanut butter on either the stovetop or in the microwave. I’m using the microwave today which usually takes around :45 seconds.
Add your melted peanut butter into your wet mix then slowly mix your dry ingredients into your wet ingredients. I like using a hand mixer to do this but a whisk works great too with some effort!
Baked Protein Cookies
Take out a baking sheet, line it with some foil or parchment paper, and shape your protein peanut butter cookies onto it.
If you keep you hands damp as you shape your cookies your batter won’t stick to them.
Whatever size protein cookes you want is completely up to you. Keep in mind that your baking time may change depending on how small or big you make them.
Optionally add some chocolate chips, nuts, raisins, or anything else you want to the top of them before the oven.
Press your cookie mix down with a fork (crisscross) and bake them on 350F/176C for around 8-10 minutes.
Dive into some Cookies & Cream Protein Cheesecake Cookies next!
Protein Peanut Butter Cookies
What We Used
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Ingredients
- 18 Tablespoons Peanut Butter
- 1 ½ Teaspoons Baking Soda
- ¼ Teaspoon Salt
- 2 Scoops Protein Powder - I like Vanilla
- 1 ¼ Cups Sweetener
- 1 ½ Cups Rolled Oats
- ¼ Cup Unsweetened Apple Sauce
- 2 Large Whole Eggs
- 1 Large Egg White
- 10-15 Drops Liquid Sweetener
- 1-2 Tablespoons Chocolate Chips - *Optional
Instructions
- Add all of your ingredients together into a bowl
- Mix everything together
- Take out a baking sheet and optionally line it
- Shape your mix into balls
- Add Chocolate Chips or whatever you want to the top
- Press down your balls with a fork
- Bake on 350F/176C for 8-10 minutes
Video
Notes
- Calories: 2726
- Fat: 158g
- Saturated Fat: 36g
- Sodium: 1380mg
- Carbs: 180g
- Fiber: 33g
- Sugar: 43g
- Protein: 146g
Nutrition
14 Comments
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Have you tried making any with PB2 instead of peanut butter? I was thinking about it but I don’t want them to turn to dust in my mouth 🙂
Unfortunately Not with this recipe (yet)! If you experiment, let me know how they turn out!
You sir, are a FREAKING GENIOUS!! I used peanut butter whey that I had on hand, made a half batch of smaller cookies and added nestle mini chips so the chocolate would go farther. Amazing! 80 cals each, 4.5 grams of protein… And all clean! Excellent work man! Keep it up!
Delicious! Just made these with a pea protein/rice protein powder… They sure are big cookies 🙂
Awesome to hear Donna! Thank you
When I made these the first time I used baking powder on accident and they came out really dense. The second time I followed the recipe and used baking soda and they came out really huge and puffy sort of like a cake. This time I used half baking soda and half baking powder and I think they came out perfect. I also used whey protein and 3 whole eggs, not sure if that makes any difference. Anyway, these cookies are delicious and gluten free. Thanks for the recipe!
Glad you found the sweet spot Kyle! Thanks for the comment too. 🙂
My cookies REALLY spread out when I put them into the oven. I used white sugar instead of sweetener, no liquid sweetener, and quick oats instead of rolled oats. Do you have any idea what cause the cookies to become so large?