| Portions | Time | Difficulty | Suitable for |
|---|---|---|---|
| 12 cookies | 15 min prep time + 6 min cooking time | Easy | Protein snack, post-workout snack, low-calorie snack |
About the recipe
This peanut butter protein cookie features a melt-in-your-mouth texture, a very short baking time, and a dose of Protéalpes vanilla whey to boost the protein content. The peanut butter provides the main flavor, while the vanilla whey adds a mild taste that pairs well with the mini chocolate chips. The recipe is simple and convenient for making several snacks in advance.
The base combines nut butter, an egg, egg white, whey, coconut flour, and a little coconut sugar. Coconut flour absorbs a lot of moisture, so be careful not to add too much. If the dough is too dry, the cookies will be brittle; a slightly soft dough will keep the center moist after baking.
These peanut butter cookies are perfect for a post-workout snack, a quick breakfast, or a satisfying afternoon treat. The serving size is moderate compared to other, higher-calorie protein cookies, making them a great option for a healthy diet and a balanced, active lifestyle. The key is not to overbake them: five to six minutes is usually enough.
Average nutritional values
Per cookie
| Carbohydrates (g) | Fat (g) | Protein (g) | Calories (kcal) |
|---|---|---|---|
| 8 | 6 | 7 | 112 |
Makes 12 cookies
| Carbohydrates (g) | Fat (g) | Protein (g) | Calories (kcal) |
|---|---|---|---|
| 96 | 72 | 84 | 1344 |
Ingredients
- 125 g of natural peanut butter;
- 45 g of coconut sugar, brown sugar, or light brown sugar;
- 1 large egg at room temperature;
- 1 egg white;
- 1/2 teaspoon of vanilla extract;
- 1/4 teaspoon of baking soda;
- 1 pinch of salt;
- 45 g of Protéalpes vanilla-flavored whey, or about 1½ servings;
- 15 g of coconut flour, or about 2 level tablespoons;
- 30 g of mini chocolate chips, or about 3 tablespoons.
Steps to follow
Step 1: Prepare the baking sheet
Preheat the oven to 180 °C and line a baking sheet with parchment paper. This step makes it easier to remove the cake from the pan and helps avoid adding too much fat.
Step 2: Mix the base
In a bowl, mix together the peanut butter, sugar, salt, egg, egg white, and vanilla extract. The mixture should be smooth before adding the whey. Natural peanut butter gives a more pronounced flavor.
Step 3: Add the powders
Add the baking soda, Protéalpes whey, and coconut flour. Mix until you have a thick batter. If it seems too wet, add 1 teaspoon of whey or coconut flour. If it seems too dry, add 1 tablespoon of milk or water.
Step 4: Stir in the chocolate chips
Add the mini chocolate chips, then shape the dough into 12 peanut butter cookies. Flatten each ball slightly to ensure even baking, as the dough doesn't spread much in the oven. Chocolate chunks can be used instead of chocolate chips.
Step 5: Cook briefly
Bake for just 5 to 6 minutes. The cookies should remain pale, with barely golden edges and a center that’s still soft when they come out of the oven. Let them cool on the baking sheet for a few minutes, then finish cooling on a wire rack.
Why will you love this recipe?
This recipe combines the flavor of peanut butter with a soft, moist texture. The short baking time helps maintain a pleasant crumb, without the dryness often associated with whey-based recipes.
Protéalpes vanilla whey is a good choice for this recipe because it complements the nutty, roasted flavor of the peanuts without overpowering it. The result is a delicious, simple, and easy-to-store treat.
This peanut butter protein cookie recipe is perfect as both a sports snack and a quick dessert. You can also add a touch of fleur de sel, maple syrup, or coconut for a little variety.
[protealpes_cta id="whey-multiflavors"]
