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These cookies are the perfect blend of peanut butter and chocolate. They are gluten-free and perfect for a delicious after-dinner dessert.
Peanut butter cookies are an immediate hug to your heart.
After a long, stressful day, a cookie can be just what you need as a pick-me-up.
This healthy version of a peanut butter chocolate cookie is what you need if you want something sweet but still want to stay on top of your health goals.
This is my gift for you to bring a bit of warmth to your kitchen.
These cookies are everything a great cookie should be: soft and chewy on the inside with slightly crisp edges.
Pin this now to find it later
Pin ItThe peanut butter is the star ingredient, but it’s complemented with delicious chunks of chocolate chips. This combination is so irresistible, it’s going to be difficult to stop at just one (trust me, I’ve been there).
But the taste is not the only great thing about this recipe. Swapping the traditional flour with protein powder creates a cookie that’s relatively high in protein and lower in carbs than traditional cookies.
Ingredients and Substitutes
Eggs (2)
Smooth peanut butter, unsalted (2/3 cup) – You can also use almond butter or cashew butter. If you want a nut-free version, you can use sunflower seed butter.
Cane sugar (½ cup) – Swap with coconut sugar, maple syrup, or honey.
Vanilla extract (1 tsp) – Replace with maple extract or almond extract to add a different flavor.
Vanilla protein powder (½ cup) – Use any flavored or unflavored protein powder. You can use chocolate protein powder if you want to make it extra chocolatey.
Baking soda (½ tsp)
Salt (¼ tsp)
Dark chocolate chips (½ cup) – You can use chopped dark chocolate, semi-sweet chocolate chips, or a dairy-free chocolate chip.
How to Make Flourless Peanut Butter Chocolate Chip Cookies
Step 1. Preheat your oven to 350°F and prepare a baking sheet by lining it with parchment paper. Grab a medium bowl and add the eggs, peanut butter, cane sugar, and vanilla extract.
Step 2. Whisk the ingredients until they are all combined.
Step 3. Add the vanilla protein powder, baking soda, and salt.
Step 4. Give the ingredients a good stir. The dough should be thick; if it’s not, add more protein powder until it becomes approximately the thickness you see in the picture below.
This will only make the cookies higher in protein!
Step 5. Fold in the chocolate chips.
Step 6. Take out a 2-tablespoon cookie scoop and start scooping the cookies. Place them on top of the baking sheet and flatten them with a spoon.
Step 7. Place the cookies in the oven for 10-12 minutes. Once they are ready, remove them from the oven and let them cool down before serving them.
Pin this now to find it later
Pin ItHow I Would Modify This Recipe
- Add Nuts. If you want to add some extra crunch, fold in ¼ cup of chopped peanuts, walnuts, or pecans along with the chocolate chips.
- Make it Salty-Sweet. Sprinkle a pinch of flaky sea salt on top of each cookie before baking. This is going to enhance the delicious chocolate and peanut butter flavors.
- Keto–Friendly. To make them keto-friendly, replace the cane sugar with erythritol.
My Tips & Tricks
- Use Room Temperature Ingredients. Allow your eggs and peanut butter to come to room temperature to help them mix better.
- Don’t Overmix. Once you add the dry ingredients, mix until they’re just combined. Otherwise, you can create tough cookies.
- Let Them Cool. Flourless cookies are delicate when they come out of the oven. It can be tempting to eat one as they come out, but just let them sit for a couple of minutes.
My Storage Tips
Place any leftover cookies in an airtight container and keep them at room temperature for 3-4 days. If you want to keep them for longer, place them in the fridge for up to 7 days.
You can also freeze these cookies to last longer (3 months). You can freeze them baked or just freeze the dough to have fresh cookies as you go.
More Flourless Desserts
- Flourless Chocolate Cake with Cottage Cheese
- Flourless Protein Cake with Strawberries
- Flourless Peanut Butter Cookies
Flourless Peanut Butter Chocolate Chip Cookies
Cals: 188 Protein: 4.7 Carbs: 13 Fat: 13
Ingredients
- 2 eggs
- 2/3 cup smooth peanut butter unsalted
- ½ cup cane sugar
- 1 tsp vanilla extract
- ½ cup vanilla protein powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together eggs, peanut butter, cane sugar, and vanilla extract until smooth.
- Add in the vanilla protein powder with baking soda and salt. Fold the dry ingredients into a thick dough. If the dough is not thick, keep on adding more protein powder until it thickens up (refer to pics above for dough consistency)
- Now, fold in the chocolate chips.
- Finally, scoop the dough using 2 tbsp scoop onto the parchment paper. Form cookies with a spoon to make them as flat as you like, they won’t change in shape much.
- Bake in the oven for 10-12 minutes and let them cool down on a baking sheet before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used large eggs and they were pretty runny, didnt hold any shape.
Hello AnnMarie,
The only reason I could see this happening is if you either skipped the protein powder entirely or perhaps used a different brand. In this case, just add more protein powder until the dough is thick.
We do have images in the article so you can see the consistency of the dough and achieve it yourself successfully.