Healthy Peanut Butter Protein Cookies
AKA the best protein cookies/healthy cookies we’ve ever had. –> Ultra chewy, full of peanut buttery goodness, naturally sweetened, gluten free, and packed with protein. Ahhh, guys. I’m SO excited about these.
I can honestly say this recipe feels the most accomplishing. Just because it is SO easy to make a bad healthy cookie, am I right?! I’ve been wanting to make a protein bite/ball or cookie recipe for awhile now. But what I was shooting for was something that had 100% clean ingredients and had zero added sugar.
Just so you know, we now make these protein cookies more than anything on my blog. That’s a bold statement, but it’s 100% true.
As I was enjoying my coffee I brainstormed ideas on how to make a protein cookie that had it ALL: taste, no refined sugar added, protein packed, but chewy like an enjoyable cookie should be. Out of no where I started tossing ingredients together and ended up with everything I wanted.
I really am beyond pleased with this recipe. And after several rounds of making sure it was blog ready, I’m here to share the magic.
These protein cookies are the perfect recipe for on-the-go protein! Drew and I love our regular chocolate protein shakes, but we both really needed something to grab and go. And these are everything we’ve been looking for.
If you are a lover of peanut butter, chewy cookies, and need a little protein – these are your answer.
Delicious, wholesome, and one of our current favorites to make. ❤️
- 1/2 cup almond flour
- 1 cup creamy peanut butter
- 10 large medjool dates, pitted (for chewier cookies, refrigerate dates)
- 1/3 cup protein powder
- 2 eggs
- 1 tbsp coconut oil, melted
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/4 cup chocolate chips *optional
Preheat oven to 350F.
In a food processor, chop dates until they turn into puree/paste. For additional info on baking with dates check notes below.
In electric mixer: mix date paste, peanut butter, vanilla, protein powder, almond flour, coconut oil, and vanilla. Mix in baking soda and eggs. Add chocolate chips in last.
Line a sheet pan with parchment paper. Use a one inch cookie scoop (or measure with regular spoon) and line sheet with dough balls.
Bake for 8 minutes. Let cool for 10 minutes. Store in a sealed container in refrigerator (can freeze too). ENJOY!