I have been making a lot of protein cookies lately – mostly chocolate chip – and my husband, a power lifter asked if I could make him some peanut butter cookies. (Great source of protein, I’m told.) I’ll be honest, I wasn’t a bit sad about the fact that peanuts are not allowed on the Paleo diet – I have never loved peanuts or peanut butter. The smell of peanut butter makes me nauseous. I know, that makes me the weirdest person in America. Because I don’t know anyone (other than myself) who doesn’t like peanut butter. But, what my husband wants, my husband gets.
So,peanut butter protein cookies were born.
The first batch was made with almond butter and just a sprinkle of PB2 so I can’t really call them Paleo. So, we will stick with gluten free semi-paleo peanut butter cookies. They turned out really delicious. Hubby loved them but he was missing the texture of chunky peanut butter so I decided to make them again, peanut butter for him and paleo for me!
“Peanut Butter” protein cookies
What you need
1 1/2 cup almond flour
1/2 cup protein powder (I use chocolate carnivore beef protein but anything works)
3 tbs coconut palm sugar
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup almond butter (or peanut butter, if you wish)
1/4 cup raw honey
3 tbsp ghee (or grass-fed butter)
1 tsp vanilla extract
2 tbsp PB2 with chocolate (omit if strict paleo)
1/2 cup dark chocolate chips
1 egg, whisked
What to do
Preheat your oven to 350 degrees
Line a cookie sheet with parchment paper
Mix your dry ingredients together in one bowl and wet ingredients together in a separate bowl (exclude the whisked egg at this point).
Once both bowls are mixed well, start to incorporate the dry ingredients into the bowl with the wet ingredients.
The protein powder is going to suck up the moisture really quickly so this is why it is a good idea to wait and add the egg in once the mixture clumps up, the egg will make it easier to stir.
Fold in chocolate chips.
Once mixed well, using your hands, take a small amount of the cookie dough and roll into a small ball (ping pong ball sized) and start lining your baking sheet with cookie balls!
Before placing it in the oven, use a fork to press the top of the cookie down – this will give them more of a flat circular shape vs. a ball shape. Doing this will result in perfectly shaped peanut butter cookies!
Bake for 10-12 minutes until light golden. Let sit for 5 minutes to cool down before enjoying!
Note: I did two things differently when I made the 2nd batch of cookies – I omitted the PB2 powder and I added the egg right from the beginning. One of these factors changed way the cookies baked and they went from flat topped and round, to thin and wide. They still tasted just as good but keep this in mind, you may want to space your first batch farther apart on the cookie sheet to allow for “cookie flooding,” or you could end up with one giant cookie!