Description
These Protein Peanut Butter Cookies are a healthier, high-protein twist on the classic treat, made with powdered peanut butter and a baking sweetener. They are quick to prepare, low in fat, and perfect for a satisfying snack or dessert that fits into a balanced diet.
Ingredients
Scale
Dry Ingredients
- â…” cup powdered peanut butter (PB2 or similar)
- ½ cup baking sweetener of choice
- Pinch of salt
Wet Ingredients
- â…“ cup water
- 1 egg
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper to prevent sticking.
- Mix the Peanut Butter: In a mixing bowl, combine the powdered peanut butter with the water, stirring well until you achieve a thick peanut butter paste.
- Add Sweetener & Salt: Stir in your choice of baking sweetener and a pinch of salt until the mixture is thoroughly combined.
- Incorporate the Egg: Crack in the egg and mix until the batter is smooth; note that the dough will be slightly runny at this stage.
- Form the Cookies: Using a spoon, drop spoonfuls of dough onto the prepared baking tray, shaping them into cookie forms. These cookies do not spread much during baking.
- Bake: Place the tray in the oven and bake for 10-13 minutes. The cookies will be soft once out of the oven but will firm up as they cool.
- Cool & Set: Allow the cookies to cool on the tray for 5 minutes before transferring them to the refrigerator for 40 minutes to develop their best chewy texture.
Notes
- You can substitute the baking sweetener with your preferred low-calorie sweetener such as erythritol or stevia blends.
- For a nut-free option, powdered peanut butter can be replaced with powdered almond or soy butter, if preferred.
- Ensure not to overbake as cookies will firm up as they cool, preserving a chewy texture.
- Refrigeration is key for optimal texture; skipping this step may result in softer cookies.
- Store cookies in an airtight container in the refrigerator for up to a week.
