Just typing chocolate peanut butter protein cookies makes my mouth water a bit. My two favorite favors with no guilt. Sign me up 🙂 . What if I told you, you could have a cookie that is under 60 calories and had amazing nutritional stats – and by the way they taste AMAZING!
I have to confess that I have been craving chocolate peanut butter protein cookies lately. Today I decided to do something about it! I started this recipe thinking I was going to make a protein granola bar to pack for my pre-workout snack, but then I decided that wouldn’t do. I wanted cookies with frosting. I think it was that trip to the grocery store, seeing those sugar cookies covered in frosting – YUM!
Tip: you may want to place wax paper or parchment paper between layers if you are frosting all cookies at once, as this frosting does not harden.
If you decide not to frost your cookies, please add 1 teaspoon of coconut oil to the cookie mixture, as they may have a spongy texture without the added fat. The cookie recipe above was created to have a mountain of frosting on top, and needed to have a spongier, cake like texture to achieve the taste I was looking for. Also, you may want to add a few chocolate chips to the cookies if you are not going to frost them (I’m just saying you can’t have enough chocolate right?).
Chocolate Protein Cookies with Peanut Butter Frosting
Chocolate Protein Cookies
- 1 scoop Chocolate Protein powder I use Raw Fusion Rich Chocolate
- 1/4 cup rolled oats
- 1 tablespoon coconut flour
- 1 tablespoon chickpea flour high in protein!
- 1 teaspoon chia seeds
- 1 tablespoon dark chocolate cocoa powder I use Hershey's Dark Chocolate
- 1/2 tsp. salt
- 3 packets stevia
- 1/2 teaspoon baking soda
- 1 egg
- 1 egg white
- 3 tablespoons almond milk
- 1/4 cup mashed banana
- 1/4 cup water
- Preheat oven to 350 F. In a medium sized bowl, combine all dry cookie ingredients and mix. Add egg, egg white, water, and mix. Mash banana in a small bowl, add to the chocolate mixture. Stir until well combined!
- Spoon mixture out on a baking sheet that has been lined with parchment paper and sprayed with non-stick cooking spray (I use coconut oil). Use a tablespoon to scoop the cookie batter onto the baking sheet, so they are all relatively the same size. These cookies are best if they are thin, I spread them out with the back of a spoon to ensure they were not too thick*. Place in oven and bake for 10 minutes. Remove from oven and place cookies on a cooling rack to cool.
- Make the frosting while you are waiting on cookies to cool.
- Slowly mix together all the ingredients for the peanut butter frosting in a small bowl. It will take a minute for the peanut flour to incorporate, but it will end up being a silky smooth frosting after mixing for about 30 seconds.
- Once cookies are cool, frost cookies and enjoy. If frosting all cookies, store in an airtight container in the refrigerator (frosting has almond milk that may spoil on the counter). Otherwise, cookies will keep for a day or two in an airtight container on the counter.