Peanut Butter Protein Cookies (11g Protein, No Sugar)
These easy Keto Peanut Butter Protein Cookies are chewy protein breakfast cookies perfect for eating after a workout or as a high-protein on-the-go breakfast.
Plus, these protein cookies contain no added sugar and a huge 11 grams of protein to keep you full for hours!
Why Should You Make Protein Cookies?
I love peanut butter cookies, and these flourless peanut butter cookies with protein powder are my new favorite post-workout breakfast cookies.
They are chewy keto protein cookies loaded with healthy fat, plant-based protein, and no added sugar. They keep your blood sugar stable for hours and avoid any sweet craving during the morning.
They are moist in the center with delicious, crispy edges and a wonderful peanut butter vanilla flavor.
Plus, these protein cookies are naturally:
How To Make Peanut Butter Protein Cookies
There’s nothing easier than these keto protein cookies! Let’s see how you can make these high-protein cookies in less than 30 minutes using minimal ingredients.
All you need are:
- Natural Peanut Butter – or any seed or nut butter you love, including almond butter, sunflower seed butter, etc.
- Large Eggs – this recipe doesn’t work with egg-replacer. You must use large eggs for success.
- Melted Coconut Oil or melted butter.
- Vanilla Plant-Based Protein Powder – I am using a low-carb pea protein powder in this recipe. Since the powder is flavored with vanilla, I don’t add vanilla extract to the cookie recipe. Feel free to add vanilla extract to the recipe if your protein powder is unflavored.
- Granulated Sweetener – I used erythritol, but any other granulated sweetener works, including coconut sugar, to make paleo protein cookies.
- Baking Powder
- Dark Chocolate Chips – I used keto chocolate chips to make keto protein cookies.
First, preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with coconut oil. Set aside.
Preparing The Cookie Dough
In a mixing bowl, whisk eggs, peanut butter, melted coconut oil, and vanilla extract, if added.
In another bowl, whisk all the dry ingredients together until evenly combined and no lumps show. If lumps appear, rub between your fingertips to remove them.
Stir the wet ingredients into the dry ingredients and fold in the sugar-free chocolate chips halfway.
The batter is a bit dry and difficult to stir with a spatula so use your hands to knead the dough and ring the ingredients together into a cookie dough ball.
Divide the cookie dough ball into 8 evenly-sized cookie dough balls.
Place each dough ball onto a cookie sheet covered with parchment paper and lightly oiled with coconut oil.
Leave about 1 thumb space between each cookie dough ball as they slightly expand in the oven.
Press down the dough the cookie balls to flatten them, but still, keep some height to enjoy a moist center.
Bake the protein cookies for 15-20 minutes or until the edges and top is golden brown.
Cool them down on the cookie sheet for 10 minutes before transferring them to a wire rack.
Store your peanut butter protein cookies in a sealed jar for up to 3-4 days at room temperature. You can also freeze the cookies in zip bags and thaw the day before at room temperature.
If you have a food allergy, you can make these delicious protein cookies by replacing some of the ingredients below:
- Nut-free – swap the peanut butter for sunflower seed butter or tahini.
- Coconut-free – swap the coconut oil for melted butter.
Frequently Asked Questions
Is Protein Powder Keto?
Most protein powders are keto-friendly. Look at the nutrition panel and aim for less than 3 grams of net carb per serving – a serving is generally a scoop of 25 to 30 grams. Most pea plant-based protein powders or hemp powders are keto-approved.
Which Protein Powder Should I Use?
I recommend a pea protein powder for this recipe, flavored or unflavored.
If you are using unflavored protein powder, add 1/2 teaspoon vanilla extract at the same time you are adding the liquid ingredients.
I don’t recommend whey protein powder or egg white protein powder. Even if both are keto-friendly options, it makes the cookies dry.
What To Do If My Cookie Dough Is Crumbly And Dry?
Some protein powders are higher in protein and absorb liquid even more.
If you use an animal-based protein powder like whey protein powder, the batter can be overly dry. To balance the texture, add more coconut oil or 1 tablespoon almond milk.
More Protein Recipes
I love to create protein recipes as a post-workout snack or simply as a fulfilling after snack.
Below are my favorite keto protein recipes for you to try, 100% gluten-free and sugar-free.
Have you made these keto protein cookies? Share a comment or review below to connect with me!
Peanut Butter Protein Cookies
Want My Kitchen Equipment?
- ½ cup Natural Peanut Butter unsalted, no sugar added, no oil added
- 2 large Eggs
- 1 tablespoon Melted Coconut Oil or melted butter
- ½ cup Vanilla Pea Protein Powder
- ⅓ cup Granulated Sweetener of Choice I used erythritol
- 1 teaspoon Baking Powder
- ¼ cup Sugar-free Chocolate Chips
Optional – add if you use unflavored protein powder
- ½ teaspoon Vanilla Extract
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and oil paper with coconut oil. Set aside.
- In a mixing bowl, whisk eggs, peanut butter, melted coconut oil, and vanilla extract if used. Set aside.
- In another bowl, whisk dry ingredients: protein powder, baking powder, and granulated sweetener.
- Stir the liquid ingredients into the dry ingredients and fold in the chocolate chips halfway.
- The cookie dough should be slightly oily and hold well together if squeezed. If too dry, add 1 extra tablespoon of melted coconut oil.
- Form 8 cookie dough balls and place them on the baking sheet leaving 1 thumb of space between each cookie.
- Slightly flatten the top of the cookies with your hand and bake 15-20 minutes or until the cookies cracks on top and get golden brown.
- Cool them down for 10 minutes at room temperature onto the baking sheet, then transfer for another 10 minutes on a cooling rack.
- Store the keto protein cookies in a sealed jar for up to 4 days or freeze in zip lock bags for later. Thaw a day before serving at room temperature.
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Ingredients:Chocolate ChipsEggPeanut Butter
Preparation:Under 10 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Hi! I found your website via google and love the look of this recipe! However, I’m confused–you’re counting the sugar carbs even though you use erythritol? I thought erythritol was carb-free and doesn’t need to be counted! An explanation would be helpful. Thank you!
Erythritol is indeed excluded when calculating the Net Carbs, but we always include it in the total carbohydrates. Read my article about Keto Sweeteners to learn more!
These sound so yummy do you have a brand or a link to a good protein powder that you use?
Absolutely, I added the link in the recipe card if you click on the pink link in the ingredients list. Enjoy!