Peanut Butter Protein Chocolate Chip Cookies.

Healthier, super easy, but oh-so-delicious, Peanut Butter Protein Chocolate Chip Cookies. These are some of the best cookies. Decadent, extra peanutty, and loaded with chocolate chunks, but made without any refined sugars or gluten. Every bite has a chewy, crisp edge with a soft and chocolatey center. They’re extra yummy and there’s absolutely nothing not to love about these salty, sweet peanut butter cookies.

Is too soon for cookies? I questioned sharing these today, the first Tuesday back after Christmas vacation and all the holiday festivities. My fear is that you are sugared out, cookied out, and possibly just looking to indulge in salads galore.

But, then I said that out loud and thought, no way. The first week back in January is always a tricky week adjusting to getting back to work, to real life, and the reality that cookies can’t be dinner.

After two weeks of mostly chill days, the back-to-work, back-to-school daily schedule can feel daunting. But even if you’re working on eating more wholesomely this month, you can still enjoy cookies!

And I have just the recipe for you! A first for me too, protein cookies! But you’d never even guess that there are any healthy additions by the taste. Oh, and these cookies are Oslo-approved and very yummmmy.

Details

There’s nothing fancy about this cookie, that’s honestly part of the appeal. We love an easy, no-fuss cookie.

Beat the butter with real organic maple syrup. For the butter, I only use Straus Organic European style butter with 85% butterfat. It makes all the difference and actually has health benefits. And the flavor is far superior to any other butter. And no, this post is not sponsored. This is just what I use and love.

Cream the butter with the maple syrup to sweeten these cookies. I use a small amount of maple, so be warned these are not overly sweet cookies. Next, add the peanut butter.

The secret to making this layer really delicious is to use a peanut butter with just peanuts and salt. Don’t use a no-stir peanut butter that contains oils and or sugar. You just want a natural peanut butter. This will give you the best flavor and texture.

Now add in a mix of almond flour, I usually buy Bob’s Red Mill Almond Four. And unflavored protein powder, I like to use Vital Proteins Unflavored Collagen (or use your favorite unflavored or vanilla protein).

You can find both in most major grocery stores, Whole Foods, Target, and I believe Trader Joe’s as well.

Now stir in lots of chocolate chips (or chocolate chunks) and bake away. No chilling required! Simple. Simple.

What I love about these cookies is that they’re easy to make, require no chilling, and take less than thirty minutes. And yes, they’re even pretty healthy too!

But my favorite part? These are just perfectly crisp on the edges, but soft and oh-so-chewy in the center. The best kind of cookie and they’ll stay that way over time too! These don’t get hard once cooled.

My best advice? Bake these protein cookies tonight…because everyone has thirty minutes to bake up cookies. Then eat a few warm and ease yourself through this first week of the year…couldn’t think of a better way to welcome in the New Year!

Looking for other healthier dessert recipes? Here are my favorites: 

Homemade Vegan Peanut Butter Twix Bars

Chocolate Chunk Chai Banana Bread

Healthier Homemade Nutter Butter Cookies

Chocolate Peanut Butter Oatmeal Bars

Tahini Butter Chocolate Chip Cookies

Lastly, if you make these Peanut Butter Protein Chocolate Chip Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Peanut Butter Protein Chocolate Chip Cookies

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings: 18 cookies

Calories Per Serving: 181 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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• 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. In a mixing bowl, beat the butter. Slowly add the maple syrup, beating until whipped. Add the peanut butter and mix to combine. Beat in the egg and vanilla. Add the almond flour, protein powder, baking soda, and salt. Fold in the chocolate chips/chunks.3. Scoop the dough out into rounded 1 tablespoon size balls, the dough will be wet. Place 2 inches apart on the prepared baking sheet.4. Bake 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter gently to deflate each cookie. Return to the oven and bake another 3-4 minutes, the cookies will be browning, but still doughy in the center. Remove from the oven and gently tap the baking sheet on the counter 1-2 times. 5. Let the cookies cool on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm or let cool and store in an airtight container for up to 4 days. 

Alternate flour: if you prefer, you can bake these cookies using a total of 1 1/3 cups all-purpose flour. The cookies will come out a little thicker, but be just as delicious! 
Freezing: the cookie dough balls can be frozen for up to 3 months. Thaw, then bake as directed.