Ultra soft and chewy peanut butter protein cookies you can feel good about eating!
Plus, there are two versions, so you can pick your favorite.
But be warned… These peanut butter cookies are pretty darn addictive.
With so many people on special diets these days, giving loved ones a homemade batch of gluten-free, vegan, and allergy-friendly cookies high in protein and nutrition can be a welcome change from the ubiquitous butter-and-sugar Christmas cookies year after year.
There’s no baking required, and you can switch it up to make as many different flavors as you want.
A few weeks ago, in my recipe post for Healthy Apple Pie, I hinted about an upcoming Chocolate Covered Katie television appearance, and today I am finally allowed to reveal the reason I was in New York City for Thanksgiving Break:
I was filming for The Dr. Oz Show!
The episode, filmed in front of a live audience and airing this coming Friday (December 18th), covers healthy holiday gift ideas.
These DIY peanut butter protein cookies are one of the four recipes you can see me making on the show.
Peanut Butter Protein Cookies
Ingredients
- 1/2 cup peanut butter or allergy-friendly sub
- 1/4 cup protein powder of choice
- 3/4 tsp baking soda (even if not baking)
- 1/4 cup sucanat or brown sugar
- 2 tbsp applesauce
- 1/16 tsp salt
Instructions
- Gently heat your nut butter until easily stir-able. Stir all ingredients together very well, making sure the baking soda is well-incorporated. Transfer dough to a gallon-sized bag and roll out from inside the bag. Cut open the bag, and cut shapes. I recommend using small cookie cutters so the cookies don’t break apart. To firm them up, you can freeze them until ready to serve OR you can bake them for 6-7 minutes in a preheated 350 F oven on the center rack.Option 2 – Peanut Butter Cookie Dough Cutout Cookies: If you want cookies without any granulated sweetener at all, try the following instead: 1/4 cup peanut butter or allergy-friendly alternative, 1/4 cup plus 3 tbsp raisins, 1/4 tsp salt, 2 tbsp roasted unsalted peanuts, and 1/8 tsp pure vanilla extract. Combine all in a food processor until very smooth, then transfer to a gallon-sized bag and roll out from inside the bag. Cut open the bag and cut shapes with cookie cutters. Cookies can be stored at room temperature a week, or you can refrigerate or freeze for a few weeks.View Nutrition Facts
Notes
Recipe Of The Day:
Sugar Free Chocolate Chip Cookie Pie
Be sure to tune in to The Dr. Oz Show this Friday, December 18th!
I am so in love with everything I’ve made of yours. So delicious! I just made the protein bars in your book, and the chocolate peanut butter buckeye brownies from your blog. 2 questions: What does the baking soda do? And are the brownies really supposed to be baked at 330? I wondered if that was a typo? They are cooling. The protein bars-excellent! Thanks so very much. Don’t know how you do it-you are making us so happy! Next Book???
Baking soda is for flavor; yes, 330 is correct.
Hi Katie, love your recipes! Can you please also add the measurements in metric system? That would be awesome
Ty for easy to follow recipes.
Granny Dah on fb
May I ask why you add baking soda when not baking this recipe? What role does it play? Thank you in advance.
It gives a cookie dough flavor/saltiness.
Why wouldn’t you just use salt then? Just trying to understand 🙂
Hi. Thanks for all your great recipes. I was trying option two without sugar. There is no protein powder in that recipe. Wondering if it properly represented here? I prefer to make withit any added sugar so would love help getting that correct. Trying it now and no luck! Thank you! Keep you the great work!
peanut flavored cardboard !
Maybe an issue with the protein powder you used? Many protein powders can taste chalky. What brand and flavor did you use?
LOOKIING A LITTLE CHUNKY IN THE HIPS