Chocolate Chip Peanut Butter Protein Cookies
It’s no secret that I have a sweet tooth and LOVE baking! However, to avoid sugar-laden treats that don’t help me reach my goals, I like to find healthier alternative ways to enjoy my baked treats.
These protein cookies are approximately 70 calories each and contain 5.5 grams of protein.
Ingredients:
90 grams Drippy/Creamy Peanut Butter
35 grams Zero Calorie Sweetener
46 grams Liquid Egg Whites
25 grams Pumpkin Puree
50 grams Unsweetened Almond or Cashew Milk
1 tsp Vanilla
75 grams Pea Protein Powder
I used a mix of PE Science Vegan Select Peanut Butter Delight (55 grams) and Cinnamon Delight (20 grams)
35 grams Oat Flour
You can make your own by blending old fashioned oats in a food processor.
½ tsp Baking Powder
2 large pinches of Himalayan Pink Salt
45 Chocolate Chips
Instructions:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Mix together the peanut butter, sweetener, egg whites, pumpkin puree, milk and vanilla until smooth.
Add in the pea protein, oat flour, baking powder and salt.
Divide out evenly into 15 rolled balls of equal weight and place on the baking sheet. Push each cookie down to flatten.
Press 3 chocolate chips into each cookie.
Bake for 8 to 10 minutes. Let cool and enjoy!
Store the remaining cookies in an airtight container.
Notes:
You may use 1 whole large egg in place of the liquid egg whites and pumpkin puree.
To make this recipe vegan/vegetarian, omit the egg whites and replace this measurement with unsweetened almond or cashew milk.
In the case your batter is too thick, you can always add more milk. Just be careful not to over saturate the batter.
You can add M&Ms or peanut butter chips instead of the chocolate chips.
If you make these exactly per the recipe above, the macros are 7C/4F/5.5P and come in at 70 calories per cookie.