Name: High Protein Chocolate Chip Peanut Butter Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 8 cookies
Cuisine: American
Ingredients: 1 cup almond flour; 0.25 cup vanilla protein powder; 0.5 tsp baking soda; 0.25 tsp salt; 0.25 cup almond butter or peanut butter; 0.25 cup sugar-free maple syrup; 1 egg; 1 tsp vanilla extract; 0.333 cup dark chocolate chips

High Protein Chocolate Chip Peanut Butter Cookies

High Protein Chocolate Chip Peanut Butter Cookies cover

From the Cook

1/4

High Protein Chocolate Chip Peanut Butter Cookies

Hunt4Shredz Verified

Ingredients

Warning0 allergens identified

High Protein Chocolate Chip Peanut Butter Cookies

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, whisk together almond flour, protein powder, baking soda, and salt.

Add peanut butter, maple syrup, egg, and vanilla extract. Stir until a smooth dough forms.

Fold in dark chocolate chips.

Using a cookie scoop or spoon, portion dough into 8 balls and place on prepared baking sheet.

Gently flatten each cookie slightly with your hand or a spatula.

Bake for 10–12 minutes or until edges are lightly golden.

Cool on the tray for 5 minutes before transferring to a wire rack. Store in an airtight container.

Bite Tutorial

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Bring peanut butter, egg, and almond butter to room temperature before mixing to create a smoother, more cohesive dough that incorporates evenly without lumps or separation.
Don't Overmix the Dough 🥣
Mix just until combined after adding almond flour and protein powder—overmixing develops gluten in almond flour, making cookies dense instead of tender and chewy.
Chill for Better Shape 🧊
Refrigerate dough for at least 30 minutes before baking to prevent spreading and achieve thicker, chewier cookies with defined edges and better structure.
Toast the Almond Flour 🔆
Lightly toast almond flour in a dry skillet for 2-3 minutes before mixing to deepen its nutty flavor and reduce moisture content for crispier edges.
Underbake Slightly for Chewiness 🍪
Remove cookies from the oven when edges are set but centers still look slightly underdone—they'll continue cooking on the hot baking sheet for perfect soft, chewy texture.