Description
These Peanut Butter Protein Chocolate Chip Cookies are a deliciously soft and chewy treat packed with almond flour and unflavored protein powder for a nutritious boost. Perfect for a post-workout snack or anytime you crave a wholesome cookie, they combine the rich flavors of peanut butter, maple syrup, and chocolate chips with a hint of sea salt on top for added texture and taste.
Ingredients
Units
Scale
Wet Ingredients
- 1 stick salted butter, at room temperature
- 1/2 cup maple syrup
- 1/2 cup peanut butter
- 1 large egg
- 2 tsp vanilla extract
Dry Ingredients
- 1 2/3 cup almond flour (can substitute with oat flour or gluten-free flour blend)
- 1/4 cup unflavored protein powder (e.g., Vital Proteins)
- 1 tsp baking soda
- 1/2 tsp kosher salt
Mix-ins and Toppings
- 1 cup semi-sweet or dark chocolate chips or chunks
- Flaky sea salt, for sprinkling (optional)
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies do not stick and to promote even baking.
- Mix wet ingredients: In a mixing bowl, beat the softened butter until creamy. Slowly incorporate the maple syrup while continuing to beat until the mixture becomes light and fluffy. Add the peanut butter and mix until smoothly combined. Then beat in the egg and vanilla extract thoroughly.
- Add dry ingredients and fold in chocolate: To the wet mixture, add almond flour, unflavored protein powder, baking soda, and kosher salt. Gently fold these dry ingredients into the wet ingredients until just combined. Then fold in the chocolate chips or chunks evenly throughout the dough.
- Shape dough and place on baking sheet: Scoop the dough into rounded tablespoon-sized balls. The dough will be somewhat wet. Space the cookie dough balls about 2 inches apart on the prepared parchment-lined baking sheet to allow room for spreading.
- Bake the cookies: Bake the cookies at 350°F for 7 minutes. Remove the pan from the oven and gently tap the baking sheet on the counter to deflate the cookies slightly. Return the pan to the oven and bake for an additional 3–4 minutes. The cookies will start browning on the edges but remain soft and doughy in the center.
- Cool and finish: Remove the cookies from the oven and gently tap the baking sheet on the counter 1–2 more times to release any air pockets. Allow the cookies to cool fully on the baking sheet. If desired, sprinkle flaky sea salt over the top to enhance flavor. Enjoy warm or store in an airtight container for up to 4 days.
Notes
- You can substitute almond flour with oat flour or a gluten-free flour blend if desired.
- The dough is wet, which is normal; this will give you soft and chewy cookies.
- Adding flaky sea salt on top is optional but adds a lovely contrast to the sweetness.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
