Protein Cookies Recipe (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 cup creamy natural peanut butter
02 -
½ cup maple syrup
03 -
2 large eggs
04 -
½ cup plant-based vanilla protein powder (e.g., Sun Warrior vanilla)
05 -
½ teaspoon baking soda
06 -
⅓ cup chocolate chips (e.g., Lily’s dark chocolate chips)
# Instructions:
01 -
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
02 -
In a mixing bowl, add all the ingredients except chocolate chips and stir to combine.
03 -
Fold in chocolate chips.
04 -
Using a tablespoon or medium cookie scoop, scoop dough and roll into 16 balls. Each cookie should be about 2 tablespoons of dough. Flatten with fingers or a fork to form a cookie shape.
05 -
Bake for 9-10 minutes or until the bottoms are golden brown. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
Use almond butter or another nut butter of choice for a peanut-free option.
02 -
Swap the peanut butter with sunflower seed butter or tahini for a nut-free option.
03 -
Store in an airtight container at room temperature for 3-4 days or in the fridge for up to a week.
04 -
Freeze for up to 3 months and thaw in the fridge overnight before enjoying.
05 -
Use any plant-based vanilla protein powder you prefer.