Dairy-Free Gluten-Free Peanut Butter Dark Chocolate Chip Protein Cookies

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!

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Peanut Butter Protein Cookies with Dark Chocolate

Quick and easy peanut butter dark chocolate chip protein cookies

Course Breakfast, Dessert, Snack

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 12

Calories 183 kcal

Author Stay Snatched

Ingredients

• 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

Instructions

1. Preheat oven to 350 degrees.
2. Line a cookie sheet with parchment paper.
3. Combine all of the ingredients in a mixing bowl. Stir.
4. Continue to stir until fully combined.
5. If the cookie dough appears dry, add a small amount of water.
6. If the cookie dough appears too watery, add in a little more protein powder.
7. Dab your hands with a splash of water.
8. Scoop about two spoonfuls of dough onto your hands. Create small balls with the dough.
9. Flatten the ball in your hands.
10. Place on the lined cookie sheet.
11. Use a fork and create criss cross marks on each of the cookies.
12. Bake for 10-12 minutes. (Mine were ready right at 10 minutes)
13. Allow to cool.
14. Serve!