Peanut Butter Protein Chocolate Chip Cookies.
Soft, peanut butter–forward cookies boosted with protein powder and studded with chocolate chips.
Servings: 18 servings
Ingredients
- 1 stick (1/2 cup) salted butter at room temperature
- 1/2 cup maple syrup
- 1/2 cup peanut butter
- 1 large egg
- 2 teaspoons vanilla extract
- 1 2/3 cups almond flour see note for alternative
- 1/4 cup unflavored protein powder I use Vital Proteins
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chips or chunks
- flaky sea salt for sprinkling (optional)
Instructions
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the room-temperature butter until smooth. Gradually beat in the maple syrup until light and whipped.
- Add the peanut butter and mix until combined, then beat in the egg and vanilla extract until incorporated.
- Fold in the almond flour, protein powder, baking soda, and kosher salt until a sticky dough forms.
- Stir in the chocolate chips or chunks evenly through the dough.
- Scoop rounded 1-tablespoon portions of dough (the dough will be wet) and place them about 2 inches apart on the prepared baking sheet.
- Bake for 7 minutes, then remove the pan and gently tap the baking sheet on the counter to deflate each cookie slightly.
- Return the cookies to the oven and bake 3–4 more minutes, until edges are lightly browned but centers are still slightly soft.
- Remove from the oven and gently tap the baking sheet 1–2 times, then let the cookies cool on the baking sheet. Sprinkle with flaky sea salt if desired.
Equipment
- Mixing Bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- spoon or small cookie scoop
- cooling surface or rack
Notes
- You can substitute a total of 1 1/3 cups all-purpose flour for the almond flour for a thicker cookie.
- Cookie dough balls can be frozen for up to 3 months.
- Thaw frozen dough balls before baking as directed.