Protein Packed Peanut Butter Cookies Food
SKINNY PEANUT BUTTER PB2 COOKIES
An peanut buttery, protein-packed, and better-for-you treat! These cookies are cake-like (not crispy or chewy per se) but yummy nonetheless! I oftentimes substitute 2/3 of the required flour with Quest Nutrition's multi-purpose protein powder for extra protein and less carbs. Note: PB2 is not factored into the nutritional information, but here are the additional nutrition stats per cookie: +15 calories, 1/2 gram fat, 1/3 gram sugar, 2 grams cabs, 2 grams protein.
Provided by Barbell Bunny
Categories Dessert
Time 15m
Yield 12 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix dry ingredients in a small mixing bowl (stevia, brown sugar, PB2, baking soda, salt, flour/protein).
- Add remaining wet ingredients and mix to combine (egg, almond milk, vanilla, syrup).
- Your batter will be quite sticky. If it seems like it isn't combining, add a little bit of almond milk 1 teaspoon at a time.
- Lightly dampen your hands and roll tablespoon-sized balls of the dough and press them down onto a cooking-spray'ed cookie sheet.
- Bake at 350 for 8-10 minutes.
Nutrition Facts : Calories 34.5, Fat 0.2, SaturatedFat 0.1, Cholesterol 7.8, Sodium 81, Carbohydrate 7.4, Fiber 0.1, Sugar 4.5, Protein 0.7
PROTEIN-PACKED PEANUT BUTTER COOKIES
Simple, tasty peanut butter cookies packed with protein. So full of peanut butter flavor, they will practically melt in your mouth! These cookies will not turn out cake-like due to the whey protein. As a matter of fact, many of the people I serve these to either can't tell the difference, or prefer these over other versions of peanut butter cookies!
Provided by Nesreca
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine peanut butter, egg, and vanilla extract in a bowl with a fork. Mix until smooth. Add sugar, whey protein, and salt. Mix well until ingredients are blended together.
- Scoop the mixture out with a tablespoon and roll into 3/4-inch balls. Place onto ungreased baking sheets, about 1/2 inch apart. Flatten each cookie to 1/4-inch thickness with a fork.
- Bake in the preheated oven until golden brown on the edges, about 6 minutes. Let cool for at least 3 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 65.6 calories, Carbohydrate 6.6 g, Cholesterol 5.3 mg, Fat 3.8 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 72.7 mg, Sugar 5.9 g
PROTEIN PEANUT BUTTER COOKIES
Low-sugar, protein packed cookies delicious, and perfect for anyone on a high protien diet, especially after Weight Loss Surgery
Provided by stullerfamily
Categories Dessert
Time 20m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 10
Steps:
- Mix thoroughly first 5 ingredients.
- Blend in protein powder, flour, soda, baking powder and salt.
- Heat oven to 375.
- shape dough into 1 inch balls. place 3 inches apart on cookie sheet.
- with fork dipped in flour, flatten in a criss-cross pattrn to flatten to 2 inches.
- bake 10-12 minutes until set but not hard.
Nutrition Facts : Calories 70.6, Fat 4.8, SaturatedFat 1.8, Cholesterol 9.5, Sodium 76.3, Carbohydrate 5.8, Fiber 0.4, Sugar 2.7, Protein 1.8
EASY PEANUT BUTTER PROTEIN COOKIES
These easy protein cookies are a good grab-and-go breakfast. Packed with kids' favorite ingredients like peanut butter and chocolate chips, they're great for families to have for a quick breakfast! These cookies are ready in 45 minutes, but they are best cold!
Provided by Rachel C
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 45m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mash bananas in a bowl and add applesauce, peanut butter, and vanilla extract. Mash together until well mixed. Add oats, walnuts, and protein powder. Mix until cookie dough comes together. Let sit for 8 to 10 minutes.
- Use a tablespoon to scoop dough into 15 medium balls and place 2 inches apart on ungreased baking sheets.
- Bake in the preheated oven until edges are golden, 20 to 30 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 108.7 calories, Carbohydrate 12 g, Cholesterol 0.8 mg, Fat 4.9 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 0.9 g, Sodium 41.4 mg, Sugar 3.8 g
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- In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Whisk together the flour and peanut powder, set aside.
- Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined.
- Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough about 1 hour or until easy to handle.
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- Place a rack in the center of your oven and preheat the oven 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, combine the peanut butter, coconut sugar, salt, egg, egg white, and vanilla extract. Mix briskly until ingredients are well blended. Sprinkle the baking soda over the top. With a rubber spatula, work in the protein powder and coconut flour until well combined. The will seem very dry first but will continue to come together as you stir and push. Fold in chocolate chips.
- At this point, judge your dough, as the amount of moisture may vary based on the brand of protein powder and nut butter you use. It should be slightly sticky but not a total mushy mess. If you need a firmer dough, add a bit more protein powder. For a looser dough, sprinkle the batter with a bit of milk (or almond milk) and with a spatula, fold it in until the dough comes together.
- With a small cookie scoop or spoon, portion the cookie dough by tablespoonfuls and drop onto your prepared baking sheet (you will have 12 to 14 cookies total). With your fingers, gently flatten the tops of the cookies, as they will not spread but will puff up during baking. Bake for 5 to 6 minutes, until the edges are barely golden brown and dry to the touch but the middles seem fairly doughy. Do not overbake! Place the cookie sheet on a wire rack and allow the cookies to cool on the baking sheet for 3 minutes before transferring them directly to the wire rack to finish cooling.
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