The Best Protein Cookies Ever!
Not only are these gluten-free protein cookies loaded with protein, they are also truly delicious. I have been eating protein bars and protein cookies for years, and these are the best I’ve ever had (if I do say so myself).
When I was creating this recipe, I set out to create a cookie that was a combination of the two most popular protein cookies you can buy — Lenny & Larry’s and Quest.
Lenny & Larry’s cookies taste great, but can be a little dry. Quest tastes a little two much like protein powder, but has a better texture. My recipe is the best of both worlds.
Choosing A Protein Powder
My first choice for making these cookies is (of course) The Dr. & The Chef grass-fed whey protein powder that I created with my friend Dr. Kristen Poe. It is of the highest quality, contains nothing artificial and is sourced from local New England farms. It is an extremely fine powder, so it is fantastic for baking and for making shakes. You can purchase it online by clicking this link.
My top choices for protein powder that you can buy in the store are Quest Nutrition and FitCrunch . Both of these whey proteins are also fine powders and work really well for baking. These are not grass fed, however, and some flavors may contain artificial ingredients.
This recipe will work with other brands of protein powder, but the texture and flavor may not be as fantastic.
BONUS: These cookies are the perfect texture for homemade ice cream sandwiches.
Choosing Your Peanut Butter
My first choice for these cookies is PBFit protein added peanut butter spread, and my second choice is Skippy protein peanut butter. However, any smooth peanut butter or nut butter will work. If you use a natural peanut butter that separates, please make sure to mix it really well. If you only use the thick stuff at the bottom of the jar, your cookies may end up dry.
Gluten-Free Protein Cookies
Delicious chocolate chip peanut butter cookies loaded with protein
Ingredients
- 80 grams unsalted butter
- 80 grams protein-added peanut butter
- 45 grams liquid allulose, honey or maple syrup
- 100 grams coconut sugar
- 1 large egg
- 85 grams vanilla whey protein powder
- 85 grams 1:1 gluten-free flour blend
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 60 grams Lily's chocolate chips or chunks
Instructions
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Mix the dry ingredients together; set aside.
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Cream together the butter, peanut butter, liquid sweetener and coconut sugar.
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Add the egg, and mix until well combined and smooth.
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Add the protein powder, flour, baking powder, baking soda and salt, and half of the chocolate. Mix to combine.
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Set the dough aside while the oven preheats.
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Preheat the oven to 350 degrees.
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Scoop the cookies onto sheet trays lined with parchment paper.
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Flatten each cookie slightly, and divide the remaining chocolate between them, pressing the chips or chunks into the tops of the cookies.
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Bake for five minutes on the center rack in your oven, then rotate and bake for three to four minutes longer until just set and starting to turn golden brown at the edges.
Recipe Notes
Choosing A Protein Powder
My first choice for making these cookies is (of course) The Dr. & The Chef grass-fed whey protein powder that I created with my friend Dr. Kristen Poe. It is of the highest quality, contains nothing artificial and is sourced from local New England farms. It is an extremely fine powder, so it is fantastic for baking and for making shakes. You can purchase it online by clicking this link.
My top choices for protein powder that you can buy in the store are Quest Nutrition and FitCrunch . Both of these whey proteins are also fine powders and work really well for baking. These are not grass fed, however, and some flavors may contain artificial ingredients.
This recipe will work with other brands of protein powder, but the texture and flavor may not be as fantastic.
BONUS: These cookies are the perfect texture for homemade ice cream sandwiches.
Choosing Your Peanut Butter
My first choice for these cookies is PBFit protein added peanut butter spread, and my second choice is Skippy protein peanut butter. However, any smooth peanut butter or nut butter will work. If you use a natural peanut butter that separates, please make sure to mix it really well. If you only use the thick stuff at the bottom of the jar, your cookies may end up dry.