These simple ingredient Peanut Butter Protein Cookies are truly the tastiest recipe! These healthy cookies are made with oatmeal, peanut butter, protein, and maple syrup and are superb cookies for building muscles!
What are protein cookies
Protein cookies are cookies made with protein by adding protein powder, nut butters, and other plant or whey sources. This beautiful vegan peanut butter protein cookie recipe uses a combination of peanut butter and vanilla protein powder with oats. Oats are another natural source of protein, containing 6 grams of protein per ½ cup (be sure to try our high protein oatmeal recipe too!).
Why these cookies are the best
It gets better... these are an amazing protein cookie recipe that is so easy to make!
Taste: They are light and airy, not as dense as a peanut butter cookie or almond butter cookie that's made with flour.
What's Inside: They are made with a base recipe from our delicious no-bake protein balls, and have leavening agents and extra oats added to make and bake them into healthy cookies with a soft center that everyone loves! Plus they are complete without eggs or animal products - unless you want to use a whey protein powder (affiliate link).
These satisfying oatmeal peanut butter protein cookies are especially my kids favorite and they are nourishing enough for breakfast!
Protein cookie ingredients
- quick cook oats - use gluten-free for food allergies
- vanilla protein powder - choose your favorite kind like plant-based or whey. I have not tried it with egg protein powder, which tends to lend a heavier consistency.
- peanut butter or a favorite nut butter
- maple syrup
- chia seeds
- baking powder and baking soda
- pinch of salt
- vegan or regular chocolate chips - you can use mini ones or regular size ones
- filtered water
How to make peanut butter protein cookies
STEP 1: Preheat the oven to 350 degrees F. Line a baking pan with parchment paper.
STEP 2: In a large bowl combine the oats, protein powder, maple syrup, peanut butter, chia seeds, baking soda, baking powder, salt, and water. Fold in the chocolate chips. Let the batter set for about 10 minutes for the oats to absorb the liquid. The consistency should look like a thick oatmeal like the below picture.
With a cookie scoop, scoop out the protein cookie dough onto the prepared baking sheet (12 cookies).
Bake for 6-8 minutes until they puff up and are shiny on top but not quite brown. Remove from the oven and transfer the cookies to a cooling rack. Repeat for the remaining dough.
Suggested protein powder to use for cookies
- Plant-based protein powder - Try Naked Shake Vanilla Protein Powder - this brand is incredibly delicious! I love to use it in a jackfruit milkshake and oatmeal.
- Whey protein (not vegan) - Try Orgain Vanilla Protein Powder - this one is another favorite that I love to add to basic acai smoothie bowls!
Peanut Butter Tips
Types of peanut butter varies. We prefer organic, but not runny. I usually drip off the oil on top before using and store it in the refrigerator. If the peanut butter is runny, reduce the water until the consistency is right. If it is hard, microwave in a microwave safe bowl for about 5-10 seconds to soften so it mixes in the batter.
Store these peanut butter cookies in a sealed airtight bag or container on the counter. They are best consumed within 3 days. You can also pop them in the microwave for about 5 seconds to slightly warm and soften them before eating.
Frequently Asked Questions
Protein powders vary in how they bake and the outcome in the consistency of baked goods. It tends to dry out baked goods and can alter the flavor. Using peanut butter, natural oils, and water combined with protein powder in cookies helps to add moisture. Protein powder also changes the flavor of cookies, so look for a brand you like and play with the texture of the batter before baking.
Heating protein powder does not destroy it. Since protein powder is already dehydrated and heated to make it into powder form, according to this article, it does not destroy or denature the protein. So eat up and enjoy!
These homemade protein cookies have natural ingredients, are low in calories, and made without preservatives making them an excellent snack to help promote weight loss. They are also rich in fiber to help wave off hunger cravings. Most store bought versions are typically not as good for weight loss as they may have added salt, sugar, fat, and preservatives and tend to be higher in calories.
I hope you enjoy these peanut butter protein cookies! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER for a feature and for more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below.
Peanut Butter Protein Cookies
- 1 ¼ cup quick cook oats certified gluten-free for food allergies
- 1 cup vanilla protein powder vegan or a favorite kind
- ½ cup peanut butter if runny, reduce the water - see notes below. If it is hard, microwave in a microwave safe bowl for about 5-10 seconds.
- ⅓ cup maple syrup or agave syrup
- 1 tablespoon chia seeds
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- pinch of salt
- ⅓ cup water add up to ½ cup if needed, depending on the protein powder used. The consistency should look like the picture in the steps
- ½ cup mini chocolate chips allergy-free, or regular chocolate chips size
- Preheat the oven to 350 degrees F. Line a baking pan with parchment paper.
- In a large bowl combine the oats, protein powder, maple syrup, peanut butter, chia seeds, baking soda, baking powder, salt, and water. Fold in the chocolate chips. Let the batter set for about 10 minutes for the oats to absorb the liquid.
- With a cookie scoop, scoop out the protein cookie dough onto the prepared baking sheet (12 cookies). Bake for 6-8 minutes until they puff up and are shiny on top but not quite brown. Remove from the oven and transfer the cookies to a cooling rack. Repeat for the remaining dough.
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