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Peanut Butter Cookies
Enjoy these high-protein peanut butter cookies as a healthy snack or dessert. Pair them with a cup of unsweetened almond milk or a low-calorie hot drink for a satisfying treat. Store them in an airtight container for up to a week.
Serves
Prep Time
Total Time
Calories
150
Protein
20
Fat
9
Carbs
7
Tags:
Ingredients
1 cup almond flour (organic or conventional)
1/4 cup coconut flour (organic or conventional)
1/2 cup natural peanut butter (organic, no added sugar)
2 tablespoons whey protein powder (unflavored or vanilla, organic)
1 egg (organic or conventional)
1 tablespoon honey (organic)
1 teaspoon vanilla extract (organic)
1/2 teaspoon baking soda
Pinch of salt
1-2 tablespoons water (as needed)
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine almond flour, coconut flour, whey protein powder, baking soda, and a pinch of salt.
In a separate bowl, mix the peanut butter, egg, honey, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring to combine. If the dough is too thick, add 1-2 tablespoons of water to reach a cookie dough consistency.
Scoop out tablespoon-sized portions of dough and roll into balls. Place the balls on the prepared baking sheet and flatten each with a fork, creating a criss-cross pattern.
Bake for 10-12 minutes, or until the edges of the cookies are golden brown.
Allow the cookies to cool completely before serving.
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