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Peanut Butter Chocolate Chip Protein Cookies

Thick and chewy protein cookies that taste way better than store-bought protein cookies and bars! These are gluten-free (based on the specific ingredients I used - see notes.)
Tina Verrelli - epicuricloud.com
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Course: Breakfast, Dessert
Cuisine: American
Keyword: chocolate chip, gluten-free, peanut butter, protein, protein cookie
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 28 Makes 28 cookies - each about 29g.

Ingredients

  • 2 large eggs
  • 1 cup peanut butter*
  • 1/3 cup honey
  • 1 cup vanilla plant-based protein powder*
  • 1 cup almond flour*
  • 1 cup old fashioned rolled oats*
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup chocolate chips*

Instructions 

  • Preheat oven to 325 degrees F. Line baking sheets with parchment paper.
  • I use my KitchenAid Stand mixer to mix these up with the flex edge or flat beater, but you can mix them with hand mixer or by hand too.
  • Mix together eggs, peanut butter and honey until smooth and well combined.
  • In a separate bowl - whisk together protein powder, almond flour, oats, salt and baking powder. Mix into wet ingredients until just combined.*
  • Stir in chocolate chips.
  • Scoop into about 2 tablespoon balls - I use my 1-ounce cookie scoop. Place on prepared baking sheets. use a fork to press-down and leave criss-cross marks on each ball of dough. (They will puff up just a little bit during baking.)
  • Bake at 325 degrees F. for about 10 minutes for chewy texture. (mine were not browned at all) Let cool completely on baking sheet. Once cool remove to air tight container for up to a week or freeze for up to 3 months.

Notes

Specific Items I used:

Jiff CreamyPeanut Butter
Bob's Red Mill Gluten Free Old Fashioned Rolled Oats
Bob's Red Mill Super-Fine Almond Flour
Orgain Organic Protein Powder - Vanilla (plant based protein powder)
Ghirardelli Semi-Sweet Chocolate Chips

Cookie Dough Texture:  

The texture of my dough using the above brand of vanilla plant protein powder is similar to traditional peanut butter cookie dough.
The dough texture can vary depending upon the type/brand of vanilla plant protein powder used.  If your dough seems too dry or crumbly I would suggest adding a little (start with a tablespoon and go from there) milk or water.

Nutrition (approx. data estimated via online nutritional calculator.)

Calories: 137kcal (7%) | Carbohydrates: 11g (4%) | Protein: 6g (12%) | Fat: 8g (12%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 21mg (7%) | Sodium: 111mg (5%) | Potassium: 95mg (3%) | Fiber: 1g (4%) | Sugar: 6g (7%) | Vitamin A: 19IU | Vitamin C: 3mg (4%) | Calcium: 47mg (5%) | Iron: 1mg (6%)
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