Peanut Butter Protein Cookies: Healthy Protein Snacks
The main component of peanut butter cookies, peanut butter, gives them their name. The dough is pricked with a fork to create the “cross” shape on top of the light brown cookies. The phrase “necessity is the mother of innovation” was meant to be for peanut butter cookies. Peanut butter cookies were created in America and have been around since the early 1900s, according to the oldest records. Following a major boll weevil invasion on cotton around this time, educator George Washington Carver fervently began to urge farmers to abandon the crop.
To combat this infestation, Baker advocated the use of peanuts, noting their health benefits. To further support his position, he developed a collection of recipes, many of which had peanuts as an ingredient. In this newsletter, How to Grow Peanuts and 105 Ways to Prepare It for Human Consumption, peanut butter cookies are first documented. According to the recipe, peanut butter was still not made from crushed peanuts. Later, in the late 1920s, peanut butter began to replace crushed peanuts. However, peanut butter cookies later became a popular snack for many people around the world. A multitude of techniques can be used to consume the adaptive cookie.
- 1/2 cup peanut butter or nut butter of your choice, I used shelf stable natural peanut butter – see notes if using refrigerated/dripping nut butter
- 1/4 cup coconut or light brown sugar
- 1/4 teaspoon kosher salt
- 1 large egg
- 1 large egg white
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon baking soda
- 1/2 cup vanilla whey protein powder (36 grams)
- 2 tablespoons coconut flour
- 3 tablespoons mini chocolate chips
- Your oven should be preheated to 350 degrees F. Place a rack in the center of the oven. Use parchment paper to line a baking sheet.
- Combine peanut butter, coconut sugar, salt, egg, egg white and vanilla essence in a medium bowl. Quickly mix the ingredients together until well combined. Add baking soda on top. Combine protein powder and coconut flour using a rubber spatula. Although it may seem quite dry at first, the mixture will continue to come together as you swirl and press. Add the chocolate chips and mix.
- At this point, assess your dough as the moisture content may differ depending on the type of nut butter and protein powder you are using. It should be a bit sticky but not completely mushy. Add extra protein powder if you want a harder dough. Sprinkle a little milk (or almond milk) over the mixture for a looser batter and, using a spatula, fold in until the batter comes together.
- Drop tablespoonfuls of cookie dough onto the baking sheet you prepared using a small cookie scoop or spoon (you will have 12-14 cookies total). Because the cookies will not spread but will puff up during baking, gently flatten the tops of the cookies with your fingertips.
- Bake for 5 to 6 minutes, or until the edges are just beginning to brown and are dry to the touch, but the centers are still a bit mushy. Do not overcook! The cookies should cool on the baking sheet for three minutes before being immediately moved to a wire rack to finish cooling.
Due to the substitution of whey protein and coconut flour for wheat flour, these Peanut Butter Chocolate Chip Protein Cookies are naturally gluten-free. These handmade peanut butter protein cookies are moist and soft. 7 grams of protein, 112 calories and low carb! Made with vanilla whey protein, a flour-free and gluten-free dish. Instead of spending money on premade protein cookies, try this simple recipe.