Peanut Butter Chocolate Chip Protein Cookies
We had fun making these for Santa! :)
Ingredients:
1 cup creamy peanut butter or nut butter of choice
1/2 cup Swerve brown sugar
1/2 teaspoon kosher salt
2 large eggs
2 large egg whites
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1 cup vanilla whey protein powder
4 tablespoons coconut flour
6 tablespoons mini chocolate chips
Instructions:
Place a rack in the center of your oven and preheat the oven 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, combine the peanut butter, brown sugar, salt, eggs, egg whites, and vanilla extract. Mix briskly until ingredients are well blended.
Sprinkle the baking soda over the top. With a rubber spatula, work in the protein powder and coconut flour until well combined. The dough will continue to come together as you stir and push. Fold in chocolate chips.
At this point, judge your dough, as the amount of moisture may vary based on the brand of protein powder and nut butter you use. It should be slightly sticky but not a total mushy mess. If you need a firmer dough, add a bit more protein powder. (I needed to add about 3/4 scoop til I liked the consistency). For a looser dough, sprinkle the batter with a bit of milk (your choice), and with a spatula, fold it in until the dough comes together.
With a spoon, portion the cookie dough by tablespoonfuls and drop them onto your prepared baking sheet. With your fingers, gently flatten the tops of the cookies, as they will not spread but will puff up during baking.
Bake for 5 to 7 minutes, until the edges are barely golden brown and dry to the touch, but the middles seem fairly doughy.
Do not overbake! Allow the cookies to cool on the baking sheet for 3 minutes before transferring them directly to the wire rack to finish cooling.
These were great fresh, but even better as they sat in their tupperware. Not sure why, but yum!
