Ingredients
Makes about 10–12 cookies
- ½ cup natural creamy peanut butter
- 1 large egg
- ¼ cup granulated sugar substitute such as allulose or monk-fruit blend
- 1 scoop (about 30 g) chocolate or vanilla protein powder
- ½ cup almond flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2–3 tablespoons sugar-free chocolate chips
- 1–2 tablespoons milk or unsweetened almond milk, only if the dough is too dry
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the wet ingredients:
In a bowl, combine peanut butter, egg, vanilla, and sweetener. Mix until smooth. - Add dry ingredients:
Add protein powder, almond flour, cocoa powder, baking soda, and salt. Stir until a thick cookie dough forms. - Add chocolate chips:
Fold in the sugar-free chocolate chips. - Shape the cookies:
Divide the dough into 10–12 portions and place them on the baking sheet. Gently flatten each one with your fingers or the back of a spoon. - Bake:
Bake for 8–11 minutes. Don’t overbake—the cookies should still look slightly soft in the center. - Cool:
Let them cool on the baking sheet for about 10 minutes, then transfer to a cooling rack.
🍫 Optional topping
Press a few extra chocolate chips into the tops while the cookies are still warm for a more chocolatey finish.
Storage: Keep in an airtight container for about 3 days at room temperature or up to a week in the refrigerator.
