Peanut Butter Protein Cookies

Peanut Butter Protein Cookies

These Vegan and Gluten-free Peanut Butter Protein Cookies are perfect for on-the-go energy or when you want to be healthy, but you also want a cookie!

After many months of thinking about the perfect protein cookie, I decided to finally give them a try. After some trials, I came up with this minimal ingredient, delicious and nutritious cookie. Even better, is that they are also gluten-free (no refined flours) and naturally sweetened, making them guilt free!

With more than 6 grams of protein per cookie, it makes for a great energy boosting snack or an on-the-go breakfast.

If your like me and you want a cookie but also want it to be healthy and nutritious, then this is the cookie for you!

Easy to make and done in less than a half hour, keep reading and ill show you how to make these delicious Peanut Butter Protein Cookies.

Above view of protein cookies on a table top.

How to Make Peanut Butter Protein Cookies

With only 5 ingredients these cookies are whipped up in a flash. Simply combine all the ingredients together in a mixing bowl and stir until a dough has formed. Next, using a spoon, scoop out 1 1/2 inch sized balls onto a baking sheet lined with parchment paper. Press down the cookies with the bottom of a flat glass to flatten. Lightly press in some pumpkin seeds on top (optional). Finally, bake in the oven at 350 degrees Fahrenheit for 10-12 minutes, or until slightly golden. Remove from the oven and let cool for 10 minutes.

Close up side view of stacked protein cookies with a plate of cookies not in focus in the background.

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Peanut Butter Protein Cookies

These cookies are the perfect energy boosting snack or on-the-go breakfast
Prep Time 10 mins
Cook Time 12 mins
Course Snack
Servings 12 cookies

Ingredients
  

  • 1 cup Natural Peanut Butter
  • 3 tbsp Pure Maple Syrup
  • 1 tsp Pure Vanilla Extract
  • 2 tbsp Ground Flax Seed
  • 1/2 cup Rolled or Quick Oats

Optional Topping:

  • 2 tbsp Pumpkin Seeds

Instructions
 

  • Pre-heat the oven to 350 degrees Fahrenheit.
  • In a medium size mixing bowl, stir together peanut butter, maple syrup and vanilla. Next add the ground flax and oats. Stir well until a sticky dough has formed.
  • Line a baking sheet with parchment paper. Using a spoon, scoop out 1 1/2 inch round balls and distribute evenly. Press down each ball with the bottom of a flat glass with a piece of parchment paper in-between to prevent sticking.
  • Lightly press in the pumpkin seeds onto each cookie, then place in the oven to bake for 10-12 minutes or until golden brown.
  • Let cool for a minimum of 10 minutes before consuming.
Keyword breakfast, cookies, Gluten-free, proteincookies, snacks, Vegan


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