Peanut Butter Protein Cookies
MACRO-VERIFIED 24G PROTEIN

PEANUT BUTTER PROTEIN COOKIES
(MACRO-VERIFIED)

Protein

24G

Calories

185

Prep Time

8M

Bake Time

10M

Rich, flourless peanut butter cookies with an incredible 24g of protein per cookie, making them the perfect guilt-free indulgence for fitness enthusiasts. Crafted with just four simple ingredients, these cookies deliver a satisfying chewy texture with a slightly crispy edge, complemented by the creamy, nutty flavor of peanut butter that melts in your mouth. Each bite provides a balanced mix of healthy fats and high-quality protein, helping to fuel your muscles and keep you full longer. They’re an ideal post-workout treat or a convenient snack for meal prep, offering a delicious way to boost your macros without sacrificing taste. Naturally gluten-free, these cookies can easily be adapted to vegan diets by using plant-based sweeteners or egg substitutes—just be sure to select options that maintain the rich, moist texture. For best results, use natural, creamy peanut butter and avoid overbaking to preserve the soft, chewy interior. These cookies are not only a protein-packed delight but also a versatile, satisfying option for anyone looking to satisfy sweet cravings while staying on track with their nutritional goals. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

12 servings per recipe

Serving size

1 cookies

Amount per serving

Calories

185

% Daily Value*

Total Fat 9g

12%

Total Carbohydrate 10g

4%

Dietary Fiber 2g

7%

Total Sugars 4g

Protein 24g

48%

*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

1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2

In a large bowl, combine the peanut butter, eggs, sweetener, and vanilla. Mix until smooth.

3

Add the protein powder and baking soda. Stir until a thick dough forms.

4

Roll dough into 12 balls and place on the baking sheet. Use a fork to create the classic crosshatch pattern, pressing down to flatten slightly.

5

Bake for 9-10 minutes until edges are set but centers are still soft. Do not overbake.

6

Cool on the baking sheet for 10 minutes. Cookies will firm up significantly as they cool.

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

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