Mini Peanut Butter Protein Cookies. These Peanut Butter Chocolate Chip Protein Cookies are naturally gluten free, as the whey protein and coconut flour replace the wheat flour. (Coconut flour is also high protein and high fiber too; you can read all about it in this post for Coconut Flour Cookies; this is the brand I buy.). If you've never purchased whey protein powder and aren't looking to (though I'd hope that any of. Ready for an easy and delicious cookie recipe?!
The result was a great new cookie recipe that we'll be making a LOT more often! Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. You can cook Mini Peanut Butter Protein Cookies using 10 ingredients and 9 steps. Here is how you cook that.
Ingredients of Mini Peanut Butter Protein Cookies
- You need 40 g of coconut sugar.
- Prepare 95 g of peanut butter.
- Prepare 1 of large egg (whole).
- Prepare 1 of egg white.
- It’s 1/2 tsp of vanilla extract.
- It’s 2 tbsp of flour.
- You need 1/4 tsp of salt.
- It’s 1/4 tsp of baking soda.
- You need 50 g of vanilla protein powder.
- Prepare 50 g of compound chocolate (shaved) or chocolate chips.
Add the flour mixture; mix well. Enjoy a delicious peanut butter cup inspired breakfast cookie the size of your face and actually healthy for you! Thick, chewy and satisfying, these healthy, giant peanut butter breakfast cookies require no baking, packed with protein, and are naturally gluten free, grain free, dairy free and vegan! In a saucepan over medium heat, combine sugar, butter and milk.
Mini Peanut Butter Protein Cookies instructions
- Prepare all of the ingredients.
- Mix the coconut sugar, peanut butter, vanilla extract, and eggs on low speed until combined.
- Add the salt and the baking soda. Sift in the flour then mix it with a plastic spatula.
- Add the protein powder. I used plant based protein, I think it tastes the best, but you can use whey protein as well. Different protein powder will have different properties so by the end of this step, judge the dough whether it is too dry or too soggy. If it’s to dry you can add a little bit of milk, if it’s too soggy you can add a little bit of protein powder.
- Add the chocolate and mix again.
- Cover the dough with plastic wrap and let sit in the fridge for about 30 minutes while you do the dishes, prep the pan, and preheat the oven to 180 degrees Celsius.
- Line the baking pan with parchment pan and grease with butter and flour. Honestly I don’t have any parchment paper left so I just greased the pan. Scoop the dough one tablespoon at a time, flatten the top a little bit because the cookie will not spread in the oven. The dough makes 15-16 cookies.
- I went a bit crazy by sifting a little bit of cocoa powder on top of the unbaked cookies. You can skip this step.
- Bake for 8-9 minutes. Take it straight out of the oven when the timer stops. Let it cool down on a wire rack for as long as you can wait..
Bring to a rapid boil and boil for one full minute. Add some real chocolate chips and you have a heavenly balance of savory and sweet. As always, we kept the nutritionals balanced and have added brown rice protein to keep you fuller, longer. I hope you're having a great weekend. I'm back trying to earn some more money for Disney World.