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Description
Soft and chewy gluten-free cookies combining the rich flavors of peanut butter and chocolate chips, boosted with vanilla protein powder for added nutrition.
Ingredients
- 1/2 cup softened unsalted butter
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 2 tsp vanilla extract
- 1 2/3 cup almond flour
- 1 tsp baking soda
- 1/8 tsp salt
- 1/4 cup vanilla protein powder
- 1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a stand mixer or a large bowl with a hand mixer, cream together the softened butter, brown sugar, and creamy peanut butter until the mixture is smooth and well blended.
- Add the large egg and vanilla extract, mixing until they are fully incorporated into the batter.
- In a separate bowl, whisk together the almond flour, baking soda, salt, and vanilla protein powder until evenly combined.
- Gradually add the dry ingredient mixture to the wet mixture, blending until a consistent cookie dough forms.
- Stir in the mini chocolate chips by hand until they are distributed throughout the dough.
- Using a 1-inch cookie scoop, portion the dough and roll it into balls. Place them on the prepared baking sheet, ensuring they are spaced at least 2 inches apart. Gently press down on each cookie to flatten slightly.
- Bake for approximately 10 minutes, or until the cookie bases are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely.
Notes
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 5 days.
- For a dairy-free version, substitute the butter with a plant-based alternative.