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A simple recipe for delicious protein cookies made with peanut butter, egg, maple sugar, and Quest protein powder. My kids gobbled these cookies up with no complaints. Actually, they loved them and went back for seconds. You won’t feel a bit deprived when you eat one of these healthier peanut butter protein cookies.
Peanut Butter Protein Cookies Make A Great Snack!
There’s very little sugar in these peanut butter protein cookies. They are sweetened with a small amount of maple sugar, a natural sweetener made from pure maple sap, and the sugar-free sweetener in the protein powder. If you can’t find maple sugar in your area, you can substitute with natural brown sugar. They both turn out great. I would caution against using coconut sugar, because it will make them too dry.
For the protein powder, I used Quest’s peanut butter protein powder with great results. I cannot guarantee the same results with another protein powder, they are not all created equal when it comes to baking. These delicious cookies can satisfy your sweet tooth and help you hit your protein goals without sabotaging your diet. Enjoy!
*Baking Tip:
I don’t recommend pure natural peanut butter for this recipe where the oil tends to separate from the nut butter. It will make them too dry. Use no-stir peanut butter that’s creamy that contains added oil to give them a better texture. I have used the Skippy Natural creamy peanut butter and Natural Jiff peanut butter with great success.
How To Make Peanut Butter Protein Cookies
Ingredients You’ll Need:
- 1 cup creamy peanut butter (not the kind where the oil separates)
- 3 tbsp maple sugar (or brown sugar-I’ve also used Truvia brown sugar blend)
- 1 whole egg
- 1 tsp good quality vanilla extract
- 1/2 cup Quest peanut butter protein powder
Directions:
Preheat oven to 350 degrees F. Mix all ingredients in the bowl of an electric mixer on medium speed until well blended. Roll into tablespoon-size balls and place on a parchment-lined baking sheet. Press down on the center with a fork and repeat to make the criss-cross pattern. Bake for 10-12 minutes until firm (do not overbake!). Cool and enjoy!
If you love protein desserts you should also try these Protein Rice Crispy Treats, Tropical Protein Ice Cream, Strawberry Frozen Fruit Ice Cream, Peanut Butter and Jelly Casein Cookies, and Chocolate Tiramisu recipe made with protein. SO good!!
Ingredients
- 1 cup creamy peanut butter I used Simple Truth Organic
- 3 tbsp maple sugar can sub unrefined cane sugar or coconut sugar
- 1 whole egg
- 1 tsp good quality vanilla extract
- 1/2 cup Quest peanut butter protein powder or your favorite brand
Instructions
- Preheat oven to 350 degrees F
- Mix all ingredients in the bowl of an electric mixer on medium speed until well blended
- Roll into tablespoon-size balls and place on a parchment-lined baking sheet.
- Press down on center with a fork and repeat to make the criss-cross pattern
- Bake for 10-12 minutes until firm
- Cool and enjoy.
Nutrition
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Biz says
Those look delicious! I think peanut butter is my favorite cookie of all time 😀
Amee Livingston says
Thank you, Biz!! Me too! Love me some pb cookies!!!
Chris says
Where do you find Quest Peanut Butter Protein Powder and what would happen if you leave it out?
Amee Livingston says
Chris, you can buy it on Amazon or at a GNC or Vitamin Shoppe retailer near you. You can leave it out and they will still be tasty, just not as much protein.
Derek says
How much protein is in one cookie
Amee Livingston says
They are 4.3 grams per cookie
Louise Combs says
Protein count of cookie
Amee Livingston says
I’ve updated the recipe with the nutrition info.
Mon says
I can’t find the nutritional info anywhere maybe I’m overlooking it. Can you show me thanks! ????
Amee Livingston says
Hi! I don’t list the nutrition info here, I was having errors with that plug-in, but you can easily figure it out by inputing the recipe into an app like My Fitness Pal.
Alysha says
Do you know the exact nutrition facts of them so I can record my intake properly ?
Amee Livingston says
Just added that to the recipe Alysha!
Abby says
I found them at grocery outlet to day with my mom and they were like 399 or something like that.
sierra larzelere says
I followed your recipe and my cookies came out soft and crumbly. Almost as if there werent enough wet ingredients or they arent combining. How should I fix this? Maybe melt the peanutbutter first to help it mix?
Amee Livingston says
Hi Sierra! Did you use the same kind of protein powder? Protein powder textures can vary a lot. Also, try a really creamy peanut butter. Natural peanut butter, where the oil separates, is too thick for this recipe. I hope that helps!
Judy Graham says
What is the carb count for these cookies?
Amee Livingston says
They come out to around 3.5g carbs per cookie
Julie says
Just wondering if you had the nutritional info per cookie?
Anna Wright says
Love! Absolutely swooning over this dish. I made this a few times. The last time it came out wonderful. Thanks a lot for sharing.
Anna says
Great recipe. I’d love to add it in my menu to enjoy with my friends.
Mary says
Is it okay if I substitute the whole egg for the equivalent in egg whites?
Amee Livingston says
Absolutely Mary, it just will add to the overall calorie, protein and fat count for the recipe.
Frank Sanders says
I’d greatly appreciate if you could tell me how many calories are in each cookie. Thanks a bunch
Amee Livingston says
Sorry Frank! I’ve updated the recipe with nutrition info.
shetara dejesus says
Tried it last night except I used almond butter instead of peanut butter and it was still really goo just crumbly so next time I guest peanut butter it is
Amee Livingston says
Almond butter is typically too thick and dry for this recipe. Creamy peanut butter that doesn’t need to be stirred is best.
JDF says
Absolutely delicious, but we used a tablespoon scooper and it came out to 9 cookies, not 20, which is fine 🙂
Amee Livingston says
So glad that you enjoyed them!!
Chad Beckstrom says
Amazing recipe!! I used all natural peanut butter and syntha-6 peanut butter cookie protein and these turned out amazing!! They did come out really crumbly (probably due to the natural peanut butter) but I threw them in the freezer for an hour or so to harden and they were even better!!! I also added dark chocolate chips for obvious reasons!!
Amee Livingston says
Thanks for the great feedback Chad! Glad you loved the recipe! I love the addition of the dark chocolate chips. 🙂
Cynthia says
The taste was good except they were way too dry.
Amee Livingston says
What kind of peanut butter did you use Cynthia? The natural peanut butters where the oil separates will make them too dry.
Bdenza says
Wow! delicious cookies.. thanks for sharing this..
Amee Livingston says
So glad that you enjoyed them!! 🙂
Janine says
I was just wondering if I can substitute Splenda instead for the maple
Amee Livingston says
Hi Janine! I honestly don’t love the flavor and texture of Splenda in baked goods, but you could try it. I prefer a stevia/monk fruit blend, like Whole Earth sweetener (it’s my favorite). I’ve had good luck baking with it. Swerve sweetener (the granular one) is another popular sugar alternative for baking.