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!