Soft Low-Fat No-bake Peanut Butter Protein Cookies
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Servings: 83” cookies
Calories: 92kcal
Course: Breakfast, Dessert, Post-Workout, Snack
Cuisine: American
These Low-Fat No-Bake Peanut Butter Protein Cookies use just 5 simple ingredients and give you the most softest and perfect protein-packed treat ever! Extremely easy and delicious too!
Ingredients
½cupPowdered Peanut Butter, 48g (see notes for sub)
½cupProtein Powder, Peanut Butter Flavor, 45g (about 1½ scoop, see notes for sub)
In a large bowl, combine powdered peanut butter, protein powder, coconut flour and cinnamon and mix well.
Pour in almond milk, water, maple syrup and vanilla and stir until uniform. Dough will be dry at first, but continue to fold until it holds together.
Let the mixture rest about 10 minutes. Add more water or milk 1 tsp at a time if it is too dry.
Divide mix into 8 portions.
Line a ½-cup measuring cup with plastic wrap, add a portion of the dough and press down to pack. Lift out of cup with lining edge, and transfer to plate.ORUse slightly damp hands and and shape into ¾” thick cookies.
Store in a sealed container until ready to eat!
Notes
To replace Powdered Peanut Butter:
¼ cup Peanut Butter. Note: This will not be a low-fat recipe anymore.
To replace Peanut Butter Protein Powder:
⅓ cup Vanilla Protein Powder
¼ cup Powdered Peanut Butter
To replace coconut flour:
1 cup Oat Flour
If the mixture is too dry or crumbly, add water or almond milk 1 tsp at a time until it holds together.
Optionally, let the mixture rest in the refrigerator.
Storage:
Room Temperature: 3 days in an airtight container.
Fridge: 2 weeks in an airtight container.
Freezer: 3-4 months individually wrapped in plastic wrap and placed in a freezer-safe resealable zipper bag. Thaw before consuming.