Chocolate Peanut Butter Protein Cookies
An irresistible duo comes together in these Chocolate Peanut Butter Protein Cookies. A better-for-you, grain-free and gluten-free treat with a boost of protein from collagen.
This post was created in partnership with our friends at Primal Kitchen.
A match made in heaven.
When you combine chocolate and peanut butter in a recipe it’s almost always a given it will resort into something irresistibly delicious! These Chocolate Peanut Butter Protein Cookies are that and more. They’re soft, chewy and rich and you’ll never know they’re made with less sugar and more protein.
Low sugar cookies that actually taste GOOD!
These Chocolate Peanut Butter Protein Cookies come in at just 6 grams of sugar per cookie. To make these cookies lower in sugar I used stevia sweetened chocolate chips. For an even lower sugar option you could also substitute the 1/2 cup coconut sugar for monk fruit or allulose which would bring the amount of sugar per cookie to just 1 gram! Perfect for those who need to or feel best on a low carb diet.
I do want to note that these low sugar alternatives are optional. These cookies can certainly be made with regular chocolate chips and brown sugar, too. Use what suits your dietary needs best. After all, cookies are a treat.
Let’s make some cookies!
- The first step of this recipe is to melt chocolate chips, peanut butter and coconut oil in a small saucepan over low to medium heat until nice and smooth. You want to remove the saucepan as soon as the contents are smooth. You don’t want the chocolate peanut butter sauce to become too hot otherwise it will melt the chocolate chips that you’ll fold in at the end.
- Next, you’ll add the chocolate peanut butter sauce and cracked eggs to the bowl with the dry ingredients. Stir to combine well. The dough should come together nicely but might be a little sticky. That’s okay!
- Lastly, you’ll scoop the dough (about 2-3 Tbsp. per cookie) onto two baking sheets lined with parchment or a silicone baking liner. With your hands, form each dough mound into a cookie shape (the cookies won’t spread out much when they bake). If dough is sticking to your fingers, simply wet them with a little water. Press a few chocolate chips onto the tops of each cookie. The cookies are ready for the oven.
Drizzle with chocolate and peanut butter if you wish!
I couldn’t resist splashing a little melted chocolate and drizzly peanut butter on the tops of these cookies. I mean, you can never go wrong with just a little bit more chocolate and peanut butter! While this step is 100% optional it really does add a delicious and fun touch to the tops of these cookies. You could also sprinkle with a little sea salt or crushed peanuts.
A delicious duo comes together in these Chocolate Peanut Butter Protein Cookies. A better-for-you, grain-free and gluten-free treat with a boost of protein from collagen @PrimalKitchenCo #ad Click To Tweet
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Looking for more chocolate peanut butter recipes?!
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking liner.
- In a small saucepan over medium-low heat. Combine ⅔ cup chocolate chips, peanut butter and coconut oil. Stir continuously just until melted and smooth (you don’t want the chocolate to be too hot). Remove from heat and stir in pure vanilla extract. Set aside.
- In a medium bowl mix together the almond flour, sugar or sweetener, cocoa powder, collagen, baking powder and salt.
- To the bowl add the melted chocolate and eggs. Mix to combine well. Fold in the 1/3 cup of chocolate chips.
- With a cookie scoop, scoop the dough (about 2 Tbsp.) and drop onto the prepared baking sheets. You will end up with about 2 dozen cookies.
- With wet hands, press dough to form cookies. Dough will not spread out much with baking. Top each cookie with a couple of additional chocolate chips if you wish. Slightly press them into the dough.
- Bake cookies in the preheated oven for 9-11 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes.
- Optional: drizzle cookies with melted chocolate and/or peanut butter drizzle. To make chocolate drizzle – melt ¼ cup chocolate chips with 1 teaspoons coconut oil over medium-low heat stirring continuously until smooth. To make peanut butter drizzle – melt 1 teaspoon coconut oil with ¼ cup creamy peanut butter stirring continuously until smooth. Drizzle cookies.
- Serving Size: 1 cookie (made with Lily’s Chocolate Chips)
- Calories: 170
- Sugar: 6g
- Sodium: 70mg
- Fat: 12g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 7g
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