Peanut Butter Protein Cookies

This makes about 16 cookies.

Course Dessert

Cuisine American

Keyword Giant Peanut Butter Cookies, Protein Cookies

Prep Time 10

Cook Time 15

Cooling Time 10

Total Time 35

Servings medium size cookies

Calories 137kcal

Author Anna

Cost 5

1 cup almond flour (finely ground) (100-110 grams)
½ cup whey protein isolate (365 brand)** (40 grams)
¼ teaspoon baking soda
¼ teaspoon salt
⅓ cup unsweetened natural peanut butter (80 grams)
¼ cup unsalted butter, melted (or coconut oil) (56 grams)
¼ cup Greek yogurt, full fat type (60 grams)
¼ cup brown sugar, coconut sugar or brown sugar substitute, tightly packed (55 grams)
1 teaspoon vanilla extract
2 tablespoons almond, oat or vegan milk (or dairy milk) -- optional, only if mixture seems dry (28 grams)
½ cup chocolate chips can use Lily's sugar free

Preheat oven to 325°F . Line a baking sheet with parchment paper.
In a medium bowl, whisk together almond flour, whey protein, baking soda, and salt.
In another bowl, mix the melted butter, peanut butter, Greek yogurt, coconut sugar, and vanilla extract until smooth.
Add wet ingredients to the dry ingredients and mix until a thick dough forms. If it feels too dry, add almond milk, one tablespoon at a time.
Scoop dough onto the baking sheet. Flatten slightly with a fork for a classic peanut butter cookie look.
Bake for 9–12 minutes, until edges are golden.
Let cool on the pan for 5 minutes before transferring to a wire rack.

This brand is very lightweight and difficult to measure accurately by volume. I use 40 grams which is around ½ cup.