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Peanut Butter Protein Cookies (Flourless) - Easy, Chewy, and Satisfying

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Peanut butter: 1 cup natural creamy peanut butter (well-stirred; no dry pockets). Shelf-stable creamy peanut butter also works and can give a smoother texture.
  • Protein powder: 1/2 cup vanilla or unflavored protein powder. Whey makes softer cookies; plant-based powders make them a bit denser.
  • Egg: 1 large egg to bind and add moisture.
  • Sweetener: 1/3–1/2 cup sugar, coconut sugar, or a granular sugar substitute. Adjust to taste.
  • Vanilla extract: 1 teaspoon for aroma and warmth.
  • Baking soda: 1/2 teaspoon for lift.
  • Salt: 1/8 teaspoon (skip if your peanut butter is very salty).
  • Optional add-ins: 1/4 cup mini chocolate chips, chopped peanuts, or a sprinkle of flaky salt for topping.

Method
 

  1. Preheat and prep: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Mix the wet base: In a medium bowl, whisk the egg, vanilla, and sweetener until smooth and slightly lighter in color.
  3. Add peanut butter: Stir in the peanut butter until fully combined and glossy. The mixture should be thick but workable.
  4. Stir in dry ingredients: Sprinkle in the protein powder, baking soda, and salt. Fold gently until no dry spots remain. If using add-ins like chocolate chips, mix them in now.
  5. Adjust texture if needed: If the dough seems crumbly, add 1–2 teaspoons milk or water. If it’s too sticky, add 1–2 tablespoons more protein powder.
  6. Scoop and shape: Scoop about 1 1/2 tablespoons of dough per cookie (a small cookie scoop works well). Roll into balls and place 2 inches apart on the baking sheet. Gently flatten with your fingers or press lightly with a fork for a crisscross pattern.
  7. Bake: Bake for 8–10 minutes, until the edges look set and the tops are slightly puffed. They will still look a touch soft in the center.
  8. Cool: Let the cookies rest on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.