Peanut Butter Protein Cookies with Chocolate Chips

Ingredients

• 1 cup Peanut Butter (smooth, natural or no‑salt variety)
• 1 Egg (large, room temperature)
• 1 Egg White (large, separated from the yolk)
• 1/4 cup Coconut Sugar (less refined, brown‑sugar like flavor)
• 1/4 tsp Salt (fine sea salt)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 1/2 tsp Baking Soda
• 1/2 cup Vanilla Protein Powder (unflavored or vanilla flavored, whey or plant‑based)
• 2 tbsp Coconut Flour (gluten‑free, high‑fiber)
• 3 tbsp Mini Chocolate Chips (semi‑sweet or dark)

Instructions

1. Preheat Oven & Prepare Sheet

   Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone mat.

   Time: PT5M

   Temperature: 350°F

2. Mix Wet Ingredients

   Scoop 1 cup of peanut butter into the mixing bowl. Add 1 whole egg, 1 egg white, 1/4 cup coconut sugar, 1/4 tsp salt, and 1 tsp vanilla extract. Whisk gently until the mixture is smooth and homogenous.

   Time: PT3M

3. Incorporate Dry Ingredients

   Sprinkle 1/2 tsp baking soda, 1/2 cup vanilla protein powder, and 2 tbsp coconut flour over the wet mixture. Fold gently with the whisk or a spatula until a soft dough forms.

   Time: PT3M

4. Add Chocolate Chips

   Fold 3 tbsp mini chocolate chips into the dough until evenly distributed.

   Time: PT1M

5. Portion & Shape Cookies

   Using a level tablespoon, scoop small mounds onto the prepared sheet, spacing them about 2 inches apart. Lightly press each mound to flatten; they won’t spread much during baking.

   Time: PT2M

6. Bake

   Bake for 5–6 minutes, or until the edges are set and the tops look slightly under‑baked. The cookies will continue to firm up as they cool.

   Time: PT6M

   Temperature: 350°F

7. Cool

   Let the cookies rest on the sheet for 3 minutes, then transfer to a wire rack to cool completely.

   Time: PT3M

Nutrition Facts

Calories

120

Protein

7 g

Carbohydrates

10 g

Fat

6 g

Fiber

2 g