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Short-Order Kitchen

Peanut Butter Chocolate Protein Cookies

By Wes Ellis1 min read
Peanut butter cookies on a white platter with peanuts and a spoonful of peanut butter.
Recipe card
Servings
1 (a few small cookies)
Prep
10 minutes
Cook
8 to 10 minutes
Method
Oven
Heat
350°F
Difficulty
Easy
Jump to ingredients & directions ↓

Part 5 of the thread Protein cookies, cheesecakes and bites

THE SHORT VERSION4 points
  • Same four-ingredient dough as the blueberry scone cookies.
  • Bake at 350°F for 8 to 10 minutes, until lightly golden at the edges.
  • Microwave the peanut butter about 10 seconds so it drizzles.
  • Chips go on right after the peanut butter, while it's still warm.
THE RECIPE · PEANUT BUTTER CHOCOLATE PROTEIN COOKIES

Ingredients

Cookies

Topping

You'll need

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Small microwave-safe bowl

Directions

Cookies

  1. Heat the oven to 350°F and line a baking sheet with parchment.
  2. Stir the protein powder, pancake mix and coconut flour together, then add the applesauce and mix into a dough.
  3. Too wet? A pinch more protein powder or coconut flour. Too dry? A bit more applesauce or a drop of milk.
  4. Drop spoonfuls onto the sheet and flatten them a little.
  5. Bake 8 to 10 minutes, until set and lightly golden at the edges. Let them cool a few minutes on the sheet.

Topping

  1. Microwave the peanut butter about 10 seconds, until it's loose enough to drizzle.
  2. Drizzle or spread it over the cookies and sprinkle the chips on immediately so they stick.
Notes Keeps in an airtight container for 2 to 3 days at room temperature or about a week in the fridge. Eat at room temperature or warm for 5 to 10 seconds. Roughly 285 calories and 40 g protein per serving, give or take.

wesellis.com/blog/pb-chocolate-cookies/

Peanut butter and chocolate don't need an introduction. What's worth knowing is that the cookie underneath is the same simple dough as the Blueberry Scone Cookies: protein powder, pancake mix, coconut flourFlour made from dried, ground coconut meat. It soaks up a lot more liquid than wheat flour, so a spoonful goes a long way and doughs made with it need adjusting in tiny amounts.More: Blueberry Scone Cookies and applesauce. Swap the topping and you've got a different cookie.

Put the flavor on top

A teaspoon of peanut butter baked into the dough would disappear. Warmed and drizzled over the top, you taste every bit of it. Same with the chips. Scatter them onto the warm peanut butter right away and they settle in and soften a little, which is what you want.

Tip

Ten seconds is usually enough for the peanut butter. Much longer and it gets thin and runs off the edges.

Dough consistency

Coconut flour is thirsty and a little unpredictable, so the dough can go from sticky to crumbly with one extra spoonful of anything. Add in tiny amounts and give it a few seconds to soak in. You want it soft enough to scoop and firm enough to hold a shape.

If you want the combo without turning on the oven, the Peanut Butter & Jelly Muffin is a mug-and-microwave job, and the Chocolate and Peanut Butter Protein Shakes skip baking altogether.

LINKED FROM4 notes

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