I’m deep into holiday recipe testing, but I always make room for a nutritious treat—balance matters. I love giving classic snacks a healthier makeover so they can be enjoyed anytime without guilt. These peanut butter cookies are soft, chewy, and sneakily nourishing thanks to coconut sugar, maple syrup, and a scoop of protein powder.
Making Peanut Butter Cookies
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
In a large bowl, stir together 1 cup natural peanut butter, 1 scoop peanut butter protein powder (optional), ⅓ cup maple syrup, ⅓ cup coconut sugar and a pinch of salt until combined. If you prefer to omit the protein powder, see the note below for adjustments.
Use a cookie scoop to portion the dough into 16 equal balls and place them on the prepared baking sheet about an inch apart. Flatten each ball into a disk by pressing down gently with the tines of a fork (or press twice with one fork) to create a crosshatch pattern.
Bake for 10–12 minutes, until the edges are lightly golden. Allow cookies to cool on the baking sheet briefly, then transfer to a wire rack to finish cooling.
Serve warm or at room temperature. Store cooled cookies in an airtight container at room temperature for up to five days.
Note: If you skip the protein powder, use ⅔ cup coconut sugar and omit the maple syrup so the dough holds its shape.
Recipe
Peanut Butter Cookies
Soft, chewy peanut butter cookies with a nutritious twist.
Ingredients
- 1 cup natural peanut butter (just peanuts and salt)
- 1 scoop peanut butter protein powder* (optional)
- ⅓ cup maple syrup
- ⅓ cup coconut sugar
- Pinch of salt
- 1 egg
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix peanut butter, protein powder (if using), maple syrup, coconut sugar, and salt until combined.
- Scoop 16 balls of dough onto the prepared baking sheet, spacing them about 1 inch apart. Flatten each ball into a disk with a fork to create a crosshatch pattern.
- Bake for 10–12 minutes, until the edges are golden brown.
- Transfer cookies to a wire rack to cool. Serve warm or at room temperature.
Notes
*If you omit the protein powder, increase the coconut sugar to ⅔ cup and leave out the maple syrup so the cookies hold their shape.
Nutrition (per cookie)
Calories: 107 kcal | Carbohydrates: 9 g | Protein: 5 g | Fat: 6 g | Saturated Fat: 1 g | Sodium: 42 mg | Fiber: 2 g | Sugar: 2 g
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