Description
You’ll love how quickly these flourless, high-protein peanut butter cookies come together—just peanut butter, vanilla protein powder, and an egg. They’re soft-centered with crisp edges, naturally gluten-free, and perfect for a post-workout treat or a quick coffee break.
Ingredients
- 1/2 cup natural creamy peanut butter
- 1/2 cup vanilla protein powder
- 1 large egg, whisked
Instructions
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Preheat & prep: Preheat oven to 350°F (175°C). Line a baking tray with parchment.
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Mix the dough: In a medium bowl, combine peanut butter, protein powder, and whisked egg until a thick, uniform dough forms. (If sticky, chill 10 minutes.)
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Portion & shape: Scoop ~1 tablespoon portions (about 10 balls). Place on tray.
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Criss-cross press: Lightly wet a fork and press each ball to ~1/2-inch thickness, then rotate 90° and press again for the classic pattern.
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Bake: Bake 4–5 minutes until edges are set. Centers will look slightly soft; they firm up as they cool. Cool on the tray a few minutes, then transfer to a rack to cool completely.
Notes
- Texture tips: Brands of peanut butter and protein powder vary. If dough seems dry, add 1–2 teaspoons water or a drizzle of melted coconut oil; if too sticky, chill.
- Sweetness options: For sweeter cookies, mix in 1–2 tablespoons granulated sweetener (sugar, coconut sugar, or a zero-calorie sweetener).
- Mix-ins (optional): Fold in mini chocolate chips, chopped peanuts, or a pinch of cinnamon or vanilla extract.
- Storage: Store airtight at room temperature 3–4 days or freeze up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 4–5 minutes
- Category: Dessert, Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 2 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 20 mg
