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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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
12 servings per recipe
Serving size
1 cookies
Amount per serving
Calories
185
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
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine the peanut butter, eggs, sweetener, and vanilla. Mix until smooth.
Add the protein powder and baking soda. Stir until a thick dough forms.
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.
Bake for 9-10 minutes until edges are set but centers are still soft. Do not overbake.
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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