Protein Peanut Butter Cookies

Protein Peanut Butter Cookies

 

  • Yield:6 serving
  • Difficulty: Moderate
  • Time: 1 1/2 hours

This is the first protein cookie recipe I have ever attempted, frankly because I didn’t think I could do it. It did take two tries to get it the way I wanted it, but the first attempt had a lot of promise, the second = perfect. I am so glad I was wrong because cookies are one of my favorite foods on this earth! The result: chewy, moist, peanut-buttery protein-packed cookies! This recipe is for those who love their cookies chewy and soft. If you are a lover of crunchy cookies, then try my meringues.

Another plus is that they don’t need to be made with exorbitant amounts of fat and butter. I am not against butter (especially organic grass-fed butter), but large amounts of it do add calories to a recipe very quickly. It does utilize the fat in peanut butter, but you don’t need a ton of it.

This recipe is very easy, but it does take some time because the cookies need to be allowed to dehydrate for an hour after they are finished cooking, so it can be time-consuming (but worth it!). You can keep them refrigerated for a few days, and throw a couple in your lunch box as the perfect snack to help get you through the day!

Ingredients:

Cookies

  • 1 scoop vanilla EFX Sports Pure Whey
  • ½ cup quick oats or Gluten Free quick oats
  • 1 cup of water
  • 1/8th cup erythritol
  • ¼ cup plain nonfat Greek yogurt
  • 1 cage free egg
  • 1 pinch salt
  • ¼ cup natural peanut butter (the kind without the sugar)
  • ½ tsp. baking powder Parchment paper

Icing

  • ½ scoop vanilla EFX Sports Pure Whey
  • 2 tbsp. non-GMO cornstarch
  • 2 Tbsp. unsweetened vanilla almond milk
  • 2 stevia packets or 2 tsp. erythritol

Directions:

Preheat the oven to 350 degrees F. Combine the oats and water in a large bowl. Microwave for 1 minute and 30 seconds. Stir in the whey, peanut butter, erythritol, yogurt, salt, egg, and protein. Mix it well. Put some parchment paper on a large cookie sheet and spoon out 12 circles of the mixture onto the parchment paper and bake for 20 minutes. Turn the oven off and leave them in there to dehydrate for an hour. Make the icing by combining the ingredients and whip them with a fork until smooth, then drizzle or spread it on the cookies. Refrigerate and use when ready—if you can keep your hands off them!

Nutrition:

Calories – 152
Fat – 7 g
Carbs – 11 g
Protein – 11 g
Fiber: 1.3 g