Peanut Butter Protein Chocolate Chip Cookies
Perfectly crisp on the edges, but soft and oh-so-chewy in the center...the best kind of cookie!
Servings: 18 cookies
Calories: 181kcal
Ingredients
- 1 stick (1/2 cup) salted butter, at room temperature
- 1/2 cup maple syrup
- 1/2 cup peanut butter
- 1 large egg
- 2 teaspoons vanilla extract
- 1 2/3 cups almond flour (see note for alternative)
- 1/4 cup unflavored protein powder (I use Vital Proteins)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chips or chunks
- flaky sea salt, for sprinkling (if desired)
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. In a mixing bowl, beat the butter. Slowly add the maple syrup, beating until whipped. Add the peanut butter and mix to combine. Beat in the egg and vanilla. Add the almond flour, protein powder, baking soda, and salt. Fold in the chocolate chips/chunks.3. Scoop the dough out into rounded 1 tablespoon size balls, the dough will be wet. Place 2 inches apart on the prepared baking sheet.4. Bake 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter gently to deflate each cookie. Return to the oven and bake another 3-4 minutes, the cookies will be browning, but still doughy in the center. Remove from the oven and gently tap the baking sheet on the counter 1-2 times. 5. Let the cookies cool on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm or let cool and store in an airtight container for up to 4 days.
Notes
Alternate flour: if you prefer, you can bake these cookies using a total of 1 1/3 cups all-purpose flour. The cookies will come out a little thicker, but be just as delicious!
Freezing: the cookie dough balls can be frozen for up to 3 months. Thaw, then bake as directed.
Nutrition
Calories: 181kcal