Protein Cookies
These homemade Protein Cookies are the perfect high protein snack. Soft, chewy, and ready in under 20 minutes, they make store-bought cookies a thing of the past. Plus, they’re gluten-free, low-carb, keto-friendly, and easily adaptable to a vegan diet.
-
176
kcal
-
P
15g
-
C
7g
-
F
11g
https://mattsfitchef.com/protein-cookies/
Ingredients
- 1 large egg or flaxseed egg if vegan
- 1 cup (100 g) protein powder vanilla recommended
- ⅓ cup (70 g) almond flour or oat flour
- ⅓ cup (65 g) granulated sweetener monk fruit, erythritol, coconut sugar or brown sugar
- ⅓ cup (80 g) peanut butter or almond butter
- ½ tsp baking powder
- ⅙ tsp salt
- 1 tsp vanilla extract optional if using unflavored protein powder
- ⅓ cup (50 g) chocolate chips optional
Instructions
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large bowl, combine protein powder with almond flour, baking powder and salt. Add egg, nut butter and vanilla extract (if using unflavored protein powder).
Using a fork or spatula, stir the protein dough until smooth.
If using, fold through the chocolate chips.
Scoop out portions of dough and gently shape them into cookies; avoid flattening them too much for a softer texture. Place them on the prepared baking sheet, spacing them apart.
Bake in hot oven for 8 to 12 minutes. Do not overbake or they will get dry; your protein cookies will firm up further as they cool.
Notes
Storage directions
- To store: Let cool, then place in an airtight container. At room temperature they will taste for 3 days, in the fridge they will last for up to 5 days.
- To freeze: Let cool, then pack in zipper bags and freeze for up to 3 months. Let thaw overnight in the fridge or microwave for 15-20 seconds before eating.
Nutritional values
- Nutritional values are approximations. They are calculated for cookies made with calorie-free sweetener (monk fruit) and do not include the optional chocolate chips.