Gluten Free Peanut Butter Protein Cookies
What I love about Gluten Free Peanut Butter Protein Cookies
These chewy Gluten-Free Peanut Butter Protein Cookies are absolutely unreal! It’s hard to believe they contain no gluten, dairy, refined sugar, or grains. In fact, they’re probably some of the healthiest cookies you could possibly make—yet you would never know it. They truly taste just like a classic, “regular” cookie.
Moreover, these soft and irresistibly chewy cookies are packed with protein and generously studded with chocolate chips and chunks. In fact, three different ingredients contribute to their protein content: almond flour, protein powder, and powdered peanut butter. On top of that, they’re rich in healthy fats and nutrients that help keep you satisfied, which means you can basically enjoy them for breakfast without a second thought.
Lately, they’ve definitely become my go-to cookie, and I love that they’re indulgent without any of the guilt. I’m always looking for ways to make desserts healthier so we can enjoy them more often. Justin and I always like a little something sweet after dinner, so keeping a batch of these on hand makes our evenings both easy and enjoyable for the two of us!
Recipe Notes
A few things to keep in mind:
- Coconut oil – You can use softened coconut oil or unsalted butter at room temperature for this recipe.
- Maple syrup – Maple syrup is the only sweetener in these cookies which means that they are 100% refined sugar free! I recommend using real maple syrup.
- Almond flour – Almond flour is the only type of flour we are using in this recipe. I love baking with almond flour because it is naturally gluten- and grain free, low carb and low glycemic. It also adds a delicious nutty flavour and texture to the cookies.
- Protein powder – I recommend using unflavoured protein powder for this recipe. Sometimes the vanilla protein powders can have quite the artificial taste. This might disturb the overall flavour of the cookies. I use unflavoured whey protein, but if you are dairy-free then go ahead and use a plant-based protein powder. If vanilla-flavoured is all you have then you can certainly use it, but the cookies will be quite a bit sweeter than intended.
- Powdered peanut butter – You will need powdered peanut butter for these peanut butter protein cookies! It acts as a “flour” in a way and works with the almond flour and protein powder to create a really nice texture for the cookies. It gives them that chewiness that I’m talking about. You can buy this at most health food stores or try ordering online.
- Chocolate – I like to do a mix of chocolate chips and chunks. You can use any chocolate that you like here: dairy-free, vegan, sugar-free, but I do recommend using dark chocolate since it adds a hint of bitterness to the cookies which turns out great!
FAQ:
I don’t recommend substituting with other flours as all flours are not created equal. They all have varying textures. Almond flour is more coarse than regular wheat flour or most gluten-free flour blends. So, it does not measure 1:1.
Yes, you can. Although, it will alter the flavour and therefore they won’t taste as they are intended to. Also, be sure to substitute the chocolate chips for vegan chocolate if you’d like to keep them dairy-free.
For best results, I recommend storing them in the fridge in an air-tight container. They will last for up to 2 weeks. They are delicious cold but can also be quickly reheated in the microwave for 15-20 seconds if you like them warm.
Check your local health food store first. If you can’t find it there, then try searching online for one that can be shipped to you.
Gluten Free Peanut Butter Protein Cookies
Equipment
- 1 Baking Sheet
Ingredients
- 1/2 cup unsalted butter or coconut oil melted
- 1/2 cup real maple syrup
- 1 egg
- 1 tsp pure vanilla extract
- 1 3/4 cup almond flour
- 1/4 cup plain/unflavoured whey protein powder
- 1/3 cup dry, powdered peanut butter
- 1 tsp baking soda
- 1/4 tsp sea salt
- 2/3 cup dark chocolate chunks or chips
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a medium-sized mixing bowl, whisk together the coconut oil, maple syrup, egg and vanilla until smooth.
- Add the almond flour, protein powder, powdered peanut butter, baking soda and salt and mix until just combined. Fold in the chocolate chips.
- Chill the dough in the refrigerator for 30-60 minutes to allow the ingredients to meld and the dough to firm up.
- Preheat the oven to 350F.
- Using a 1" cookie scoop, scoop the cookie dough onto the prepared pan leaving about 1.5" in between to allow for spreading.
- Bake the cookies in the preheated oven for 9 minutes or until just starting to brown on the edges.
- Remove the cookies from the oven and smack the pan on the stove or counter a few times until the cookies flatten. Let cool for a minute or two on the pan before transferring to a wire rack.
- Enjoy warm or, once cooled, store in an air-tight container in the fridge for up to 1 week.
Great recipe! A favourite in our home!
That’s so great to hear, Taylor! I’m glad you’re enjoying this recipe. Thanks for your comment 🙂