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 guilt-free cookies can satisfy your sweet tooth without sabotaging your diet. Enjoy!
*Baking Tip:
I don’t recommend a pure, natural peanut butter for this recipe where the oil tends to separate from the nut butter. It will make them too dry. Use a 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.
- 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
- 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.
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Biz says
January 15, 2016 at 4:28 pmThose look delicious! I think peanut butter is my favorite cookie of all time 😀
Amee Livingston says
January 22, 2016 at 11:36 pmThank you, Biz!! Me too! Love me some pb cookies!!!
Chris says
January 25, 2016 at 8:23 pmWhere do you find Quest Peanut Butter Protein Powder and what would happen if you leave it out?
Amee Livingston says
January 26, 2016 at 9:55 pmChris, 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
June 5, 2016 at 6:55 pmHow much protein is in one cookie
Amee Livingston says
June 13, 2016 at 9:54 pmThey are 4.3 grams per cookie
Louise Combs says
April 15, 2017 at 7:31 pmProtein count of cookie
Amee Livingston says
May 26, 2017 at 1:17 pmI’ve updated the recipe with the nutrition info.
Mon says
September 19, 2017 at 8:21 amI can’t find the nutritional info anywhere maybe I’m overlooking it. Can you show me thanks! ????
Amee Livingston says
September 27, 2017 at 10:20 pmHi! 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
March 30, 2017 at 5:16 pmDo you know the exact nutrition facts of them so I can record my intake properly ?
Amee Livingston says
May 26, 2017 at 1:21 pmJust added that to the recipe Alysha!
Abby says
September 17, 2018 at 6:23 pmI found them at grocery outlet to day with my mom and they were like 399 or something like that.
sierra larzelere says
July 3, 2016 at 5:50 pmI 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
July 6, 2016 at 8:49 pmHi 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
July 20, 2016 at 3:19 pmWhat is the carb count for these cookies?
Amee Livingston says
July 21, 2016 at 11:49 amThey come out to around 3.5g carbs per cookie
Julie says
August 21, 2016 at 1:24 pmJust wondering if you had the nutritional info per cookie?
Anna Wright says
November 8, 2016 at 1:54 amLove! 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
January 8, 2017 at 3:18 amGreat recipe. I’d love to add it in my menu to enjoy with my friends.
Mary says
January 25, 2017 at 10:56 amIs it okay if I substitute the whole egg for the equivalent in egg whites?
Amee Livingston says
February 2, 2017 at 7:05 pmAbsolutely Mary, it just will add to the overall calorie, protein and fat count for the recipe.
Frank Sanders says
April 6, 2017 at 9:51 amI’d greatly appreciate if you could tell me how many calories are in each cookie. Thanks a bunch
Amee Livingston says
May 26, 2017 at 1:19 pmSorry Frank! I’ve updated the recipe with nutrition info.
shetara dejesus says
May 16, 2017 at 2:14 pmTried 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
May 26, 2017 at 12:54 pmAlmond butter is typically too thick and dry for this recipe. Creamy peanut butter that doesn’t need to be stirred is best.
JDF says
June 17, 2017 at 4:37 pmAbsolutely delicious, but we used a tablespoon scooper and it came out to 9 cookies, not 20, which is fine 🙂
Amee Livingston says
July 9, 2017 at 10:31 pmSo glad that you enjoyed them!!
Chad Beckstrom says
September 25, 2017 at 10:55 pmAmazing 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
September 27, 2017 at 10:18 pmThanks for the great feedback Chad! Glad you loved the recipe! I love the addition of the dark chocolate chips. 🙂
Cynthia says
December 3, 2017 at 3:13 pmThe taste was good except they were way too dry.
Amee Livingston says
December 4, 2017 at 3:04 pmWhat kind of peanut butter did you use Cynthia? The natural peanut butters where the oil separates will make them too dry.
Bdenza says
February 21, 2019 at 7:09 amWow! delicious cookies.. thanks for sharing this..
Amee Livingston says
February 22, 2019 at 11:22 amSo glad that you enjoyed them!! 🙂
Janine says
February 23, 2019 at 7:16 amI was just wondering if I can substitute Splenda instead for the maple
Amee Livingston says
February 25, 2019 at 5:20 pmHi 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.