Peanut Butter Protein Cookies New Improved Version!
Makes 10 cookies. Nutrition counts will vary based on sweetener used.
Servings 10 cookies
Calories 88kcal
Cost 5
Ingredients
- ¼ cup peanut butter, sweetened or unsweetened (64 grams)
- ¼ cup Greek yogurt (60 grams)
- ¼ cup brown sugar blend erythritol blend with like Truvia, Swerve or Magic Baker OR packed brown sugar (55-60 grams)
- 1 teaspoon vanilla extract
- 4 tablespoons peanut powder (24 grams)
- 2 tablespoons finely ground almond flour (16 grams)
- ½ teaspoon baking soda
- 1 tiny pinch of salt
- ¼ cup Ghirardelli bittersweet chips (42 grams)
Instructions
- Preheat oven to 350°F . Line a baking sheet with parchment paper.
- Mix together the peanut butter, Greek yogurt, brown sugar and vanilla extract.
- In another bowl, whisk together the peanut butter powder, almond flour, baking soda and salt and add to peanut butter mixture. Stir to form a soft dough. If the dough is very dry, add ½ teaspoon of water or almond milk just until holds together. I did not have problems with dryness, but this could vary with brands of peanut butter and types of sweetener.
- Stir in the chocolate chips or wait and poke them in later.
- Shape dough into 10 balls, then flatten slightly with a fork for a classic peanut butter cookie look or just press down lightly. If you didn't mix the chips in already, poke chips in the cookie rounds.
- Bake for 9–12 minutes, until edges are golden.
- Let cool on the pan for 5 minutes before transferring to a wire rack. Let cool completely before eating. The texture really improves when the cookies are completely cool. I sometimes speed things up by putting them in the freezer.
Notes
The macros are for Truvia or another zero calorie sweetener. With brown sugar, the numbers I get are 110 calories, 6 grams fat, 11 carbohydrates and 4 grams of protein.
Nutrition
Serving: 1g | Calories: 88kcal | Carbohydrates: 5g | Protein: 4g | Fat: 6g | Fiber: 2g | Sugar: 5g