Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
High-Protein Peanut Butter Cookies
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 8 cookies
-
- Nutritional Analysis
- Per Serving
- Calories
- 264
- Total Fat
- 11 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 3 milligrams
- Sodium
- 458 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 3 grams
- Sugar
- 17 grams
- Protein
- 14 grams
These fluffy, cakey cookies have a deep flavor that will delight peanut butter fans. Each generously sized cookie has a satisfying 14 grams of protein and is perfect as a healthy dessert, afternoon snack or pre- or post-workout fueling. We got there by using peanut butter powder in addition to creamy peanut butter and boosting everything with whey protein powder. We even added ultra-filtered whole milk, a type of milk that’s slightly higher in protein and calcium than other types of cow’s milk. Also, by using oat flour instead of all-purpose flour the cookies get a boost of fiber and are deliciously gluten-free (see Cook’s Note).
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 8 cookies
-
- Nutritional Analysis
- Per Serving
- Calories
- 264
- Total Fat
- 11 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 3 milligrams
- Sodium
- 458 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 3 grams
- Sugar
- 17 grams
- Protein
- 14 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Whisk together the peanut butter powder, oat flour, protein powder, baking powder and salt in a large bowl until combined.
- Whisk the milk, maple syrup, natural peanut butter and vanilla extract in a medium bowl until smooth. Mix the wet ingredients into the dry ingredients with a rubber spatula until combined with no dry spots.
- Scoop the dough in 1/4-cup (2.5-ounce) mounds onto the prepared baking sheets leaving 4 inches between each cookie. Lightly dust your hands with more oat flour and flatten each cookie until it’s about 3 inches in diameter and about 1/2-inch thick. Lightly dust the tines of a fork in oat flour and make a crosshatch pattern on top of each cookie. Sprinkle the tops with the flaky salt.
- Bake until the edges are golden and cookies are puffed, about 18 minutes. Let the cookies cool on the baking sheet set over a wire rack until completely cooled. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Cook’s Note
If gluten-free is important to you, be sure to read the labels on your ingredients to make sure they’re formulated and processed in a way that doesn’t introduce gluten.
Choose a topic to find related recipes.
Related Pages
- Peanut Butter High-Protein Waffles
- Ninja CREAMi Protein Peanut Butter Chocolate Ice...
- Pressed Peanut Butter Cookies
- Old Fashioned Peanut Butter Cookies
- Easy Peanut Butter Cookies
- Chocolate Peanut Butter Cookies
- Loaded Peanut Butter Cookies
- No Bake Chocolate Peanut Butter Cookies
- Hot Honey Peanut Butter Cookies