One protein cookie
This thick, chewy, protein-rich cookie recipe is a game changer.
I’m almost sure that you will make it again.
In the last month alone, I have made this recipe ten times and stopped buying protein-rich cookies from the supermarket.
It’s hard to believe that this dessert is so healthy, with its delicious flavor and soft texture!
High-protein cookie ingredients
You will need baking soda, salt, peanut butter, water, and vanilla extract to make this single-serving cookie.
You can substitute peanut butter with almond butter, cashews, macadamia, low-carb butter, or sunflower butter.
My recommendation is unsweetened protein powder, as it does not have the artificial taste you find in many flavored protein supplements.
For the cookies in the pictures, I used Pea Protein Plant-Based Powder.
You can use any flavor of protein powder you prefer. Just adjust the sweetness if necessary.
This homemade protein cookie is vegan, gluten-free, dairy-free, sugar-free, and egg-free.
Five cookie flavor ideas
Oatmeal-Raisin: Add a tablespoon of raisins and the fourth teaspoon of cinnamon to the batter.
Nutella Cookies: Substitute the peanut butter for Homemade Nutella or any other chocolate hazelnut spread. Add a few finely chopped hazelnuts.
Birthday Cake protein cookie: Use cashew butter or regular butter and cake batter protein powder. Above, I added rainbow chips.
White chocolate: Add a few white chocolate chips to dry ingredients or press them into the cookie before baking. You can also add Macadamia Nuts.
Snickerdoodle protein cookie: Use cashew or almond butter instead of peanuts. Add a fourth tablespoon of cinnamon to the dry ingredients or roll the cookie dough in cinnamon sugar.
How to make one serving of protein cookies
Preheat your oven or toaster to 350 degrees Fahrenheit.
If peanut butter has not yet softened, leave it out of the fridge for a couple of hours or gently warm it until it is easily stirrable.
Combine the baking soda, protein powder, optional sweetener, and salt in a cereal bowl. You can also add chocolate chips at this time.
Add the water, vanilla extract, peanut butter, and liquid sweetener to make a cookie dough rich in protein.
Make a large ball or two smaller ones if you want two protein cookies.
You can make a flat cookie by pressing the ball with your hands or fork into the shape of a cookie. These cookies will not spread when baked.
Bake the cookie for 7 minutes on the center rack of the oven.
Let the cookie sheet sit on the counter to cool before removing it. The cookie will become firmer as it cools.
Although a few readers reported success with a microwave for this recipe, I haven’t tried it.
3 tbsp of protein powder (16g).
Peanut Butter: 2 tablespoons (30g).
Sweetener of Choice: 1 1/2 tbsp
1 tbsp of water
1/4 tsp pure vanilla extract
Baking soda and salt: 1/16 teaspoon
of optional chocolate chips, chopped peanuts, etc.
Preheat an oven or a toaster to 350 F. If the peanut butter is not soft enough, warm it gently until it can be stirred easily. In a small bowl, combine the dry ingredients, and then add the wet ingredients to make a cookie batter. Add an extra tablespoon of water if you are using granulated sugar. Press into the shape of a cookie. Let the cookies cool before handling them.