Description

Soft and chewy peanut butter cookies made with Greek yogurt, peanut butter, oat flour, egg, and protein powder.

Ingredients

½ cup creamy peanut butter
½ cup plain Greek yogurt
1 large egg
¼ cup maple syrup
1 teaspoon vanilla extract
¾ cup oat flour
½ cup vanilla protein powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup mini chocolate chips or chopped peanuts, optional

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Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, stir together the peanut butter, Greek yogurt, egg, maple syrup, and vanilla until smooth.
Add the oat flour, protein powder, baking soda, and salt. Stir until a thick dough forms.
Let the dough rest for 3 to 5 minutes. If it feels very dry, add a small spoonful of Greek yogurt.
Fold in chocolate chips or chopped peanuts, if using.
Divide the dough into 10 portions and place them on the baking sheet.
Gently flatten each portion with your fingers or the back of a spoon.
Bake for 9 to 12 minutes, until the edges are set and the centers remain slightly soft.
Cool on the baking sheet for 5 minutes, then transfer to a rack to finish cooling.

Notes

Different protein powders can change the consistency of the dough. Whey, whey-casein blends, and plant-based powders may require slightly different amounts of moisture.

Do not overbake the cookies if you want a soft, chewy center. Store cooled cookies in the refrigerator for up to 5 days or freeze for up to 2 months.

Nutrition information will vary depending on the brands, substitutions, and serving size used.

These peanut butter protein cookies are a simple way to keep a soft, chewy cookie on hand for snack time or dessert. Make a batch, adjust the mix-ins to your taste, and keep a few in the refrigerator or freezer for whenever you want something sweet with a little extra protein.

Prep Time: 10 minutes
Cook Time: 9–12 minutes
Category: Dessert, Snack
Cuisine: American