Protein Cookies
Delicious and nutritious protein cookies perfect for a snack or dessert, easy to make and customizable to fit dietary needs.
Ingredients
Wet Ingredients
- 1 large egg (or flaxseed egg if vegan) Flaxseed egg can be made with 1 tablespoon of ground flaxseed and 2.5 tablespoons of water.
- ⅓ cup peanut butter (or almond butter) Choose your preferred nut butter.
- 1 tsp vanilla extract Optional if using unflavored protein powder.
Dry Ingredients
- 1 cup protein powder (vanilla recommended) Any type of protein powder can be used, but vanilla is best.
- ⅓ cup almond flour (or oat flour) Make sure to use certified gluten-free oat flour if making gluten-free cookies.
- ⅓ cup granulated sweetener Options include monk fruit, erythritol, coconut sugar, or brown sugar.
- ½ tsp baking powder Acts as a leavening agent.
- ⅙ tsp salt Enhances flavor.
- ⅓ cup chocolate chips Optional for added flavor.
Instructions
Preparation
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, combine protein powder, almond flour, baking powder, and salt.
- Add the egg, nut butter, and vanilla extract (if using unflavored protein powder).
- Using a fork or spatula, stir the mixture until smooth.
- If desired, fold in the chocolate chips.
- Scoop out portions of dough and gently shape into cookies, avoiding flattening them too much for a softer texture.
- Place them on the prepared baking sheet, leaving space between each cookie.
Baking
- Bake in the preheated oven for 8 to 12 minutes. Be careful not to overbake, as they will dry out.
- The cookies will firm up as they cool.
Notes
To store your protein cookies, place them in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to three months, separating layers with parchment paper. Experiment with different nut butters and add-ins for varied flavors.