These high-protein chocolate PB cookies make it too easy to hit your protein intake. These don't even require protein powder, so don't worry, you don't have to click off immediately like you do with every other high-protein recipe you see.
I recently discovered PB Fit, which, if you didn't know, is a lower-calorie yet higher-protein alternative to peanut butter (not sponsored). I could make a whole other post about how great it is, and I probably will. Unfortunately, it's on the pricier side, but totally worth it if you like peanut butter but are trying to lower your caloric intake. Anyway, I went and bought some and began to experiment with it.
I developed this recipe not long ago and look forward to sharing it with you.
The complete calories and macros are listed below.
Ingredients for Cookies
Ingredient | Metric | Imperial |
PB Fit | 96g | ¾ cup |
Oat Flour | 60g | 6 tbsp |
Cocoa Powder | 10g | 2 tbsp |
Baking Powder | 8g | ½ tbsp |
Sugar Alternative | 30g | 2 tbsp |
One Large Egg | ||
Vanilla Extract | 5mL | 1 tsp |
Fat Free Fairlife Milk | 80mL | ⅓ cup |
Ingredients for Peanut Butter Chips
Ingredient | Metric | Imperial |
PB Fit | 16g | 2 tbsp |
Water | 20g | 1 ½ tbsp |
Please note that the amount in grams will be most accurate.
Instructions
Begin with the peanut butter chips. In a small bowl combine just 16 grams of PB powder with water. Mix until you achieve your desired consistency, so feel free to add more or less water. Spread this over some silicon or parchment, or you can even pour it into a mold. Freeze this, and don't remove it until right before baking.
Now, time to make the actual cookies. Sift the dry ingredients together in a medium-sized mixing bowl. In a separate larger bowl, whisk together the egg and sugar until fluffy. Add the milk and vanilla and continue to whisk. Fold in the dry ingredients in three parts.
Once you have your dough, refrigerate it for 30 minutes to an hour. You can remove the dough around the same time as the frozen peanut butter. Cut the solid peanut butter into bite-sized chunks and fold it into the dough.
Take a baking tray lined with lightly-greased parchment or silicon. Scoop the dough into nine even balls and press them onto the tray. Be sure to use a fork or spoon and flatten them out to the shape you want your cookies. They will not spread much in the oven. Work quickly as the PB chips will begin to melt.
Bake in the oven at 350°F or 180°C for 15-18 minutes or until an inserted toothpick comes out clean. Wait for the cookies to cool before enjoying.
Macros | Per Cookie | Total |
Calories | 85 | 767 |
Protein | 8.4g | 76 |
Carbs | 13.4g | 121 |
Fat | 2.7g | 24 |
Breakdown | Calories | P | C | F |
PB Fit | 420 | 56 | 42 | 14 |
Oat Flour | 225 | 8 | 40 | 4 |
Cocoa Powder | 20 | 2 | 6 | 1 |
Baking Powder | 0 | 0 | 0 | 0 |
Sugar Alternative | 0 | 0 | 30 | 0 |
One Large Egg | 70 | 6 | 0 | 5 |
Vanilla Extract | 5 | 0 | 0 | 0 |
Fat Free Fairlife Milk | 27 | 4 | 2 | 0 |
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