Has anyone else noticed how the protein bar and snack industry has exploded lately?! It wasn’t much more than 5 or 6 years ago when you were hard-pressed to find any sort of health bar in a grocery store let alone a protein bar. Now they’re everywhere – it’s incredible. However, with their mainstream presence and increased popularity comes mass commercialization and various “interpretations” on what constitutes a “healthy” protein snack.
Just take a peak at the nutrition labels on some of these protein bars and cookies. The amount of sugar, saturated fats, carbs etc. that some of them contain will take your breath away. If I’m going to consume all of those unhealthy ingredients I might as well just have some ice cream or a cannoli! Remember, just because a bar says it has protein in it doesn’t automatically mean that it is good for you!
My Healthy Peanut Butter Protein Cookies, on the other hand, are the real deal! They are the perfect combination of great taste and muscle building, energy creating whey protein power. It took many trials to get these puppies to taste the way I wanted while, at the same time, keeping true to my desire for these cookies to be a healthy low sugar, low carb, low saturated fat protein snack – in case you didn’t know whey protein can be a verrry tricky ingredient to bake with at times, especially if you’re using a lot of it.
I was so excited when I finally perfected this recipe! These Healthy Peanut Butter Protein Cookies are amazing! First of all they’re packed with high quality, muscle building whey protein, making them perfect for an after-workout or in-between-meal snack . But the great thing about these cookies is that they don’t taste like you’re eating a typical protein snack. As soon as you bite into these treats, your tastebuds are enveloped in a rich creamy blanket of peanut butter. Complimenting hints of warm vanilla and molasses-y brown sugar are woven into the cookies’ nuttiness, further developing the overall taste. Instead of flour, I opted to use quick oats in the recipe, which creates a little texture to these super moist peanut butter protein delights.
Lastly, salted peanuts are sprinkled over the tops of each cookie and then roasted in the oven to create crunch as well as a mouth-watering contrast to the sweet nutty peanut butter.
And at 9g protein, 12g total carbs (5g from sugars), and 4.6g saturated fat (mostly from coconut oil which contains healthy medium-chain saturated fats), you will be thrilled to add these to your daily dietary regime – nutritional facts based on 12 large cookies.
So enjoy a cookie or two, it’s the real guilt-free protein cookie!!!
To make these delicious cookies you will need eggs, unsweetened almond milk, organic brown sugar, Splenda, vanilla extract, organic coconut oil, organic creamy peanut butter, baking soda, baking powder, kosher salt, quick oats, and salted peanuts.
You will also need protein powder. Although you can use any peanut butter flavored whey protein you like, I highly recommend Protizyme Specialized Design Protein by Metabolic Nutrition. It is one the few proteins out there that incorporates flawlessly into recipes and bakes beautifully. It has a delicious peanut butter flavor that tastes like true peanut butter – not fake like a lot of other brands out there.
The first thing that you will need to do is to melt the coconut oil, since it is normally in solid form. Place the coconut oil in a small saucepan or butter melting pan, and heat on very low heat until fully melted. Then set aside to cool slightly.
In a mixing bowl, whisk together the eggs, unsweetened almond milk, brown sugar, Splenda, and vanilla extract until evenly combined.
Add the creamy peanut butter and stir until it is fully incorporated into the mixture.
Once the peanut butter has been mixed in, pour the slightly cooled coconut oil into the bowl and whisk until thoroughly combined.
Whisk in the baking soda, baking powder and kosher salt.
Next, add the peanut butter protein to the batter and whisk until everything is evenly distributed.
Lastly, fold the quick oats into the batter and gently stir until it is evenly distributed into the dough.
Using a 1/4 cup measuring spoon, scoop the cookie batter and place it onto a baking sheet lined with parchment paper.
Sprinkle the tops of each cookie with salted peanuts and bake the cookies at 350 degrees F for 5-6 minutes until barely golden – make sure to undercook the cookies to achieve that moist creamy texture, as baking with protein powder can result in dry chalky cookies if not cooked properly.
While still warm, transfer the cookies to a plate to cool off then store these deliciously healthy and delectable treats in an airtight container in the refrigerator for up to 2 weeks – if they last that long!!!
- 2 extra large eggs
- ½ cup almond milk
- 2 tablespoons organic brown sugar
- ½ cup Splenda
- 2 teaspoons vanilla extract
- 4 tablespoons organic coconut oil, melted
- ½ cup creamy organic peanut butter (brand: Maranatha Organic Peanut Butter)
- 1 teaspoon baking soda
- 2 teaspoons gluten-free baking powder (brand: Rumfeld)
- ¾ teaspoon kosher salt
- 3 scoops (3/4 cup)
- 1½ cups quick oats (Brand: Quaker Oats)
- Melt coconut oil in a small saucepan over low heat and set aside to slightly cool.
- Whisk eggs, almond milk, brown sugar, Splenda and vanilla extract in a mixing bowl until evenly combined.
- Whisk in peanut butter until evenly combined.
- Whisk in melted coconut oil.
- Whisk in protein powder.
- Add baking soda, baking powder, and kosher salt to mixing bowl and stir until combined.
- Fold in quick oats and stir until evenly dispersed.
- Using a ¼ cup measuring cup, scoop cookie batter and place on a baking sheet pan lined with parchment paper.
- Sprinkle the tops of each cookie with salted peanuts.
- Bake cookies on 350 degrees F for 5-6 minutes until barely golden. Make sure to undercook the cookies to achieve a creamy, moist texture.
- While still warm, transfer cookies to a plate to cool off then store in an airtight container in the refrigerator for up to 2 weeks