Dairy-Free Paleo Peanut Butter Dark Chocolate Chip Protein Cookies? Yes, please! A couple of weeks ago I tested my recipe for Almond Butter Oatmeal Dark Chocolate Chip Protein Muffins. These were a pretty big hit for my site and among friends as well. I am still determined not to waste leftover food from recipes. The dark chocolate chips from that recipe came in handy while brainstorming ideas for these cookies. I also used coconut sugar for this recipe. I have not used this sugar since I made my Strawberry Greek Yogurt Bites. EEEK! I do not want to admit how long ago I made those. Hint, I made the bites, and celebrated the Chiefs first season home-game win last fall, immediately after.
Calories: 183 Fat: 10G Net Carbs: 14G Protein: 9G
It is very important to use NATURAL peanut butter if you would like the recipe to remain healthy. Regular peanut butter typically has added sugar and salt. I look for peanut butter that has one ingredient, PEANUTS.
I opted for coconut sugar vs regular sugar because organic palm coconut sugar is 3-5% fructose. Regular table sugar is 70-70% fructose. We see reports all of the time on how unhealthy fructose can be. I always opt to lower my intake, when possible.
I dipped the cookies in almond milk. Sooooo yummy!
Peanut Butter Protein Cookies with Dark Chocolate
- 1 egg
- 1 egg white
- 2/3 cup coconut sugar
- 1 cup natural peanut butter
- handful of dark chocolate chips about 16
- 2 scoops protein powder use gluten-free for GF option
- Preheat oven to 350 degrees.
- Line a cookie sheet with parchment paper.
- Combine all of the ingredients in a mixing bowl. Stir.
- Continue to stir until fully combined.
- If the cookie dough appears dry, add a small amount of water.
- If the cookie dough appears too watery, add in a little more protein powder.
- Dab your hands with a splash of water.
- Scoop about two spoonfuls of dough onto your hands. Create small balls with the dough.
- Flatten the ball in your hands.
- Place on the lined cookie sheet.
- Use a fork and create criss cross marks on each of the cookies.
- Bake for 10-12 minutes. (Mine were ready right at 10 minutes)
- Allow to cool.