PEANUT BUTTER PROTEIN COOKIE POWER SNACK
The Peanut Butter Protein Cookie Power Snack is a smart reinvention of a classic treat, combining wholesome ingredients with indulgent flavour. Natural peanut butter lends creaminess and richness, balanced by almond flour for structure and lightness. A scoop of plant-based vanilla protein powder transforms this cookie into a protein-packed snack that fuels energy and supports recovery. Erythritol adds a touch of sweetness without refined sugar, while a splash of almond milk binds the dough into the perfect consistency. Once baked, the cookie emerges with golden edges and a soft, chewy centre that feels both comforting and satisfying. It is ready in under fifteen minutes, which is an ideal option for busy mornings, a post-workout bite or an afternoon pick-me-up with tea. The Peanut Butter Protein Cookie Power Snack proves that nourishing choices can still be deeply enjoyable, offering convenience and nutrition in every bite.
RECIPE CATEGORY
Side
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Picnic, Party, Fall, Spring
SPECIAL CONSIDERATION/DIETARY CONCERNS
Low / No Sugar, Wheat / Gluten‑Free, Quick & Easy, Kid Friendly
DISH TYPE
Cookie
INGREDIENTS
There are the following ingredients for Peanut Butter Protein Cookie Power Snack:
- 16 grams | 0.56 ounces | 1 tablespoon natural peanut butter
- 6 grams | 0.21 ounces | 1 tablespoon almond flour
- 8 grams | 0.28 ounces | 1 tablespoon vanilla protein powder (plant-based)
- 6 grams | 0.21 ounces | ½ tablespoon erythritol
- 15 milliliters | 0.51 fluid ounces | 1 tablespoon almond milk
FULL NUTRITIONAL INFORMATION
- Calories: 162 kilocalories
- Fat: 11.5 grams
- Saturated Fat: 1.9 grams
- Carbohydrate: 5.8 grams
- Sugar: 1.5 grams
- Fibre: 2.2 grams
- Sodium: 93 milligrams
- Protein: 10.8 grams
- Calcium: 61 milligrams
- Potassium: 190 milligrams
- Iron: 0.8 milligrams
PREPARATION
These steps are followed for the preparation of Peanut Butter Protein Cookie Power Snack:
- Preheat Oven: Set to 175 ° Line a small baking sheet with parchment paper to prevent sticking.
- Combine Dry Mixtures: In a small bowl, stir 1 Tablespoon almond flour, 1 Tablespoon vanilla protein powder and ½ Tablespoon erythritol until evenly distributed.
- Add Peanut Butter: Spoon 1 Tablespoon natural peanut butter into the dry mix. Use a fork to blend until the mixture resembles coarse crumbs with pebble-sized bits of peanut butter.
- Incorporate Liquid: Drizzle 1 Tablespoon almond milk over the mixture. Stir gently until a soft dough forms that holds together when pressed.
- Shape The Cookie: Scoop the dough into a 5-centimetre round and place on the prepared sheet. Flatten gently with the back of a spoon or fork to about 1 centimetre thickness.
- Bake To Perfection: Transfer to the oven and bake for 10 to 12 minutes or until edges turn golden and the centre is set but still tender.
- Cool Briefly: Remove from the oven and allow the cookie to rest on the sheet for five minutes. This helps it firm up and develop a slight crispness.
- Serve Warm Or Cool: Enjoy straight away for a gooey centre or let cool completely for a firmer bite.
PREPARATION TIME
5 minutes
COOKING TIME
12 minutes
TIPS
Here are some helpful tips for Peanut Butter Protein Cookie Power Snack:
- Use Room Temperature Peanut Butter: Softens more quickly and blends evenly.
- Level Measurements: Scoop and level flour and erythritol for a consistent texture.
- Prevent Spreading: Chill the shaped dough for 2 minutes before baking if your peanut butter is very soft.
- Even Shape: Use a cookie cutter as a guide when forming the round for a uniform size.
- Watch Closely: Begin checking at 10 minutes to avoid overbaking and dryness.
- Cooling Time: Allow the cookie to rest on the sheet to finish cooking off heat and prevent crumbling.
- Fork Marks: Press with a fork to create traditional cookie ridges and ensure even cooking.
VARIATIONS
- Chocolate Chips: Fold in 1 teaspoon sugar-free chocolate chips for melty pockets of chocolate.
- Seed Mix: Add 1 teaspoon chia or flax seeds for extra fibre and crunch.
- Spiced Twist: Stir in ⅛ teaspoon cinnamon or ginger for warmth.
- Nut Swap: Use cashew or almond butter instead of peanut for a different flavour profile.
- Protein Boost: Increase protein powder to 1½ Tablespoons and reduce almond flour accordingly for higher protein content.
PREPPING AND STORAGE
- Refrigerator: Store cooled cookies in an airtight container for up to three days. Warm briefly in the microwave before serving.
- Freezer: Freeze individual cookies in a sealed bag for up to one month. Thaw overnight in the refrigerator or warm in the oven for one minute before eating.