The cookie jar has something really interesting in it today! I’ve been on the hunt for a protein snack that’s portable, not perishable, grain-free and I think I’ve found it. These gluten-free peanut butter cookies are made with protein powder. You can use a different kind of nut butter, if you’re not a peanut butter fan.
Just 6 ingredients, a bowl and a wooden spoon…..that’s all you need to prepare these cookies. The cookies are sweetened with coconut palm sugar, a natural sweetener produced from the sweet nectar of the coconut palm tree flower. It doesn’t have the impact on your blood sugar and insulin levels like white sugar. It provides a natural sweetness with some beneficial nutrients. If you’re looking for a natural sugar substitute, coconut sugar is worth a try.
- 1/2 cup vanilla protein powder (I use Biochem Natural Whey Protein powder)
- 1 large egg
- 1/2 cup coconut palm sugar plus 1 teaspoon for a sprinkle over the top (Wholesome Sweeteners Organic Coconut Palm Sugar.) If you prefer regular sugar, it’s a one-for-one substitution with brown sugar.
- 1 cup smooth peanut butter
- Pinch of kosher salt
- 1/4 cup dark chocolate chips (optional)
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper or a silpat liner. Place all the ingredients in a medium-sized bowl and mix together using a wooden spoon. It will come to together like regular cookie dough.
Using your hands or an ice scooper, make little balls and place on the cookie sheet. Flatten the balls and use a fork to create the criss-cross lines on the top of the cookie, which is traditional in making peanut butter cookies. Sprinkle the cookies with the palm sugar.
Bake the cookies at 350 degrees for 12-14 minutes or until they start to turn golden brown. Let them cool for 5 minutes or until they harden. Store them in an airtight container or freeze them.
Adapted from dailyburn.com