Low Carb Peanut Butter Protein Cookies
Ultra chewy, peanut buttery cookies that are packed with protein and are gluten free friendly! The perfect cookie for an after-workout protein snack or to have as a healthier dessert.
These cookies are the ultra chewy, not too sweet, and are for any cookie lover. They have the satisfying taste of a chocolate chip cookie, with delicious peanut butter flavor, and muscle-building protein. All the ingredients in these cookies are clean, low carb, and gluten free.
My Protein Cookies are best for after-workout snacks, are a great way to get protein if you can’t make protein shakes, and are perfect for a healthier dessert. I’ve shared these cookies with quite a few friends and they have
Tips for Making Low Carb Protein Cookies
- If you have an allergy to peanuts or are looking to do a “Keto” version – use almond butter instead of peanut butter.
- Dates can be tricky, if your dates are on the “tough” side and not soft, soak them in hot water for 10 minutes – drain water then use in recipe. They will be soft and easy to blender in food processor.
- First, choose the right protein powder. So far Vega Protein Essential Shakes is my absolute favorite tasting protein powder! It’s the BEST tasting, has no artificial sweeteners and is made with all plant-based ingredients.
- If you want to use a sweetener other than dates – you can substitute with 1/4 cup coconut sugar or maple syrup.
Other Low Carb Cookies You May Enjoy
- 5 Ingredient Flourless Peanut Butter Cookies
- Chewy Flourless Chocolate Chip Cookies
- Easy Gluten Free Peanut Butter Cup Cookies
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Ultra chewy, peanut buttery cookies that are packed with protein and are gluten free friendly! The perfect low carb cookie for an after-workout protein snack or to have as a healthier dessert.
Preheat oven to 350F.
In a food processor, chop dates until they turn into puree/paste.
Helpful Tips on baking with dates: From what i've noticed some dates range in texture. And some are not always chewy and pull-apart soft. When I purchase dates and they're a little harder, I like to soak them in very warm water for 5 minutes to soften them. Otherwise your blender will not process them well.
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!