Protein Peanut Butter Cookies

Everyone wants to have a cookie that’s soft, volumptuous, and doesn’t SUCK. You’re in the right place because today I am giving you my ratios for the beginning of what could turn out to be a great cookie. Let’s get started shall we.

I want to make a quick disclaimer that this is not my ULTIMATE protein cookie. I build off of the ratios I am about to go over and I adapt and refine from this recipe. Not to worry, I will post my ULTIMATE protein cookies ;)

First things first, INGREDIENTS

Makes ~ 6 medium cookies

100 grams All Purpose flour (or rice flour if you want gluten free)

100 grams oats blended finely into a powder or Bob’s Red Mill oat flour

3 grams salt

½ Tbs baking powder

50 grams PB protein powder

1 egg

75 grams or ~3.5tbs of melted butter (roughly ½ a stick of butter)

75 grams cane sugar or zero calorie sweetener of your choice (yes zero calorie sweeteners change the flavor)

75 grams whole milk, add more at the end as needed for less dense cookie without oversaturating the dough

Optional 125 grams of dark chocolate chips, add more or less to your preference or none at all it’s your world

I use a 1;1.5;2 ratio for this cookie recipe MEANING: 1 part fat; 1.5 part sugar; 2 part flour.

Using this ratio as the base of my cookie will develop a denser dough which is why you may use 1 Tbs of milk to thin out the dough slightly, adding more as needed.

METHOD:

1.)   Start by combining your dry ingredients (flour, oat flour or blended oats, salt, baking powder, and PB protein powder) into a bowl and whisk together until evenly distributed.

2.)   In a separate mixing bowl combine your wet ingredients (egg, sugar, melted butter, milk) until they are fully incorporated and sugar is dissolved.

If you are using a zero calorie sweetener the sugar will need more time being whisked to dissolve.

3.)   Combine your wet and dry ingredients with a rubber spatula until everything is mixed well together then add the chocolate chips.

4.)   Chill in the fridge for 1 hour and preheat the oven to 375*F

5.)   Place parchment paper on a cookie tray or just spray some oil onto the tray and evenly distribute your cookies into 6 balls evenly spacing them and bake for about 30 minutes. If it’s too soft when poking with a fork, then check every 5 minutes making sure it’s fully cooked and no dough is on the fork.

6.)   Let them cool or eat a piping hot cookie, I won’t judge.

7.)   Enjoy my friends :)

MACRO BREAKDOWN WITHOUT CHOCOLATE CHIPS

Per Cookie (6 cookies)

Calories: ~283 kcal

Protein: ~10 g

Carbs: ~34 g

Fat: ~12 g

MACRO BREAKDOWN WITH CHOCOLATE CHIPS

Per Cookie (6 cookies)

Calories: ~400 kcal

Protein: ~11–12 g

Carbs: ~47 g

Fat: ~19 g