MACRO-VERIFIED 12G PROTEIN

DAIRY-FREE PEANUT BUTTER PROTEIN COOKIES
(MACRO-VERIFIED)

Protein

12G

Calories

135

Prep Time

10M

Bake Time

10M

Yield

These classic peanut butter cookies are completely dairy-free and infused with plant-based protein, offering a wholesome treat that’s as nourishing as it is delicious. Each cookie delivers approximately 12 grams of protein, making them an excellent choice for post-workout recovery or a satisfying snack to fuel your day. The soft, chewy texture combined with the rich, nutty flavor of peanut butter creates an irresistible mouthfeel that melts in your mouth with every bite. Their balanced macros make them a smart addition to any fitness-focused diet, supporting muscle repair and sustained energy. Perfect for meal prep, these cookies are easy to store and enjoy throughout the week, whether as a quick snack or a dessert. They’re naturally gluten-free if you opt for gluten-free oats, and vegan-friendly with plant-based ingredients, catering to various dietary needs. For best results, use high-quality peanut butter and avoid overbaking to keep the cookies soft and moist. Pair them with a glass of almond milk or a cup of tea for an enjoyable, nutrient-packed treat anytime you crave something sweet and satisfying. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

14 servings per recipe

Serving size

1 cookies

Amount per serving

Calories

135

% Daily Value*

Total Fat 7g

Total Carbohydrate 12g

Dietary Fiber 2g

Total Sugars 6g

Protein 12g

24%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified using USDA FoodData Central

INSTRUCTIONS

Mix ground flaxseed with water and let sit for 5 minutes until gel-like.

In a large bowl, combine peanut butter, coconut sugar, maple syrup, flax egg, and vanilla. Mix until smooth.

Add the protein powder, baking soda, and salt. Mix until a thick dough forms.

Roll into 14 balls and place on a parchment-lined baking sheet. Flatten with a fork in a crosshatch pattern.

Bake at 175°C (350°F) for 8-10 minutes until edges are set. Cool on pan for 10 minutes before moving.

TROUBLESHOOTING

My cookies are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original	Substitute	Notes
Whey Protein	Casein, Plant Blend	May need +10ml liquid
Greek Yogurt	Cottage Cheese, Skyr	Blend smooth first
Egg Whites	Flax Egg, Aquafaba	For vegan option
Oat Flour	Almond Flour, Coconut Flour	Coconut: use 1/3 amount