White Chocolate Peanut Butter Protein Cookies
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These peanut butter protein cookies are hands down the best protein cookie I’ve made to date. They’re melt-in-your-mouth soft and have an amazing balance of chocolate chips and peanut butter flavor.
The recipe includes two variations for all purpose and almond flour, with both versions have around 140 calories, 10 grams of protein, and 3 Smart Points per cookie. I’ll run through the ingredients and questions about modifying your peanut butter protein cookies below before you get to the printable recipe card.
Ingredients for Peanut Butter Protein Cookies
Protein baking is tough so I’d highly recommend using the ingredients as called for, if possible. I do my best to make recipes with a handful of staple ingredients. So if you want to do more baking with protein powder, you can find tons of recipes on my blog with the ingredients in this recipe.
These peanut butter protein cookies call for PEScience Select Whey + Casein. I always like to mention, weighing your ingredients is highly recommend with baked goods. Protein powder and flour can vary wildly from one scoop or cup to another. Using a food scale ensures you’re using the correct amount.
If you’re using a whey-only protein powder, you may need to modify the amount as casein is a bit thicker. My biggest tip for using another protein powder would be adding the final wet ingredient (apple sauce) one tablespoon at a time. You may not need the full amount to hydrate your cookie dough.
All Purpose or Almond Flour
If you need a lower carb, gluten free peanut butter protein cookie, the almond flour will be the way to go. I couldn’t tell much difference between the two versions of this recipe. The almond flour cookies might be slightly softer (in a good way).
You can substitute one for one with either flour for your protein cookies. This isn’t always the case with these two but more often that not, they’re close to a one to one swap.
Swerve Brown Sugar
Swerve is a non-glycemic, zero-calorie sweetener made from erythritol. The nutrition facts include the carb content from the label but no calories. If you use real brown sugar in its place, the carb content should remain the same, but the calories and Smart Point totals will increase a bit.
Peanut Butter and Apple Sauce
The apple sauce in these protein cookies serves as a lower calorie fat replacement. Instead of using another 1/4 cup of peanut butter (about 400 calories worth), the apple sauce keeps the cookies soft and only adds about 25 calories.
If you’re thinking about using powdered peanut butter to reduce the fat content, you’re welcome to try it. But I wouldn’t cut too much fat from the cookies or they’ll be tough and dry. I used powdered peanut butter in my peanut butter chocolate chip protein cookies but used light butter and canned pumpkin (a substitute for apple sauce) to keep them soft.
And in case you’re wondering, these peanut butter protein cookies blow the other cookies out of the water.
White Chocolate Chips
Feel free to use any chocolate chips you’d like for your protein cookies. And if you wanted extra chocolatey cookies, add a tablespoon or two extra.
I think that’s about it for ingredients. If you have more substitution questions, drop a comment below.
Final Notes for Peanut Butter Protein Cookies
One of the most important tips I can give for protein powder baking, other than using a food scale to weigh ingredients, is to underbake. If you see a bake time range, always start with the lower end. And if it’s your first time making a recipe, keep an eye on it during baking.
White Chocolate Peanut Butter Cookies
Simple peanut butter white chocolate chip cookies with 10 grams of protein each.
- 2 scoops (62g) PEScience Protein Powder vanilla
- 1/4 C (30g) All Purpose Flour or equal parts almond flour
- 1/4 C (48g) Swerve Brown Sugar or a brown sugar substitute
- 1/2 tsp Baking Powder
- 6 Tbsp (99g) Creamy Peanut Butter
- 1/4 C (60g) Unsweetened Apple Sauce
- 2 tsp Vanilla Extract
- 2 Tbsp (28g) White Chocolate Chips
Preheat oven to 350F.
Mix the dry ingredients, making sure to break any brown sugar lumps down, before adding the peanut butter, apple sauce, and vanilla extract. Stir until a dough begins to form.
Fold the chocolate chips into the dough.
Divide the dough into 8 pieces and press each between your palms to flatten. (Spray your hands with cooking spray to prevent sticking.) Place the cookies on the baking sheet.
Bake for 6-8 minutes until the bottoms begin to slightly brown around the edges and the tops are still slightly soft in the center.
- Per cookie with almond flour: 145 calories, 10g of protein, 13g of carbs, and 9g of fat
- Both versions have 3 Smart Points per cookie.
- For ingredient modification notes, see post above.