Description
These soft and chewy protein cookies are packed with clean ingredients and naturally high in protein. Made with almond flour, peanut butter, and your favorite protein powder, they come together in one bowl and are ready in under 20 minutes. Perfect for a post-workout snack or a healthier treat.
Ingredients
Units
Scale
- 1 cup almond flour
- 1/2 cup vanilla protein powder
- 1/4 cup natural peanut butter (smooth or crunchy)
- 1 large egg
- 1/4 cup monk fruit sweetener (or coconut sugar or brown sugar)
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
- 1/4 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, protein powder, baking powder, and salt.
- Add in the egg, peanut butter, sweetener, and vanilla extract. Stir everything together with a spatula or wooden spoon until a thick dough forms.
- If the dough feels too dry or crumbly, add 1–2 tablespoons of almond milk to help bring it together.
- Fold in chocolate chips if using.
- Scoop the dough into 10 equal portions and shape into cookies. Place on the prepared baking sheet, leaving space between each.
- Bake for 8 to 12 minutes, or until the edges are just set.
- Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use whey-casein or plant-based protein for best texture
- If dough feels dry, add 1 tablespoon almond milk or applesauce
- For vegan version, use a flax egg and dairy-free protein
- Swap sweetener with coconut sugar or brown sugar if preferred
- Fold in chocolate chips, chopped nuts, or sprinkles for extra flavor
- Store in an airtight container at room temperature or in the fridge
- Cookies will firm up as they cool so don’t overbake
Nutrition
- Calories: 150 kcal
- Sugar: 2g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg