Yield: Approximately 2 dozen (depends on your sizes)
I make these regularly at home for myself and my other half. She loves them, and they are good for fitting into your diet. You can sub a lactose free milk to make it dairy free. As well, instead of making cookies, these can also be made into bars.
Note: I originally used Cloud 9 Bakery Gluten Free Flour the first time I made this recipe. After I ran out, I used the Robin Hood Nutri Blend Gluten Free Flour. The flour brand can change the product result slightly, and you may end up having to add another 1/4 – 1/2 Cup of Milk to thin out the dough. It will vary, so play around with it. The product will seem slightly “dry” when it is baked, and it won’t rise like a traditional cookie. But it will be moist and fully cooked. Also note, that if you make bars instead of rounds, the nutritional value will vary. Figure one bar as 1.5 of a cookie. It is also based on a 24 cookie yield.
Total time: Approximately 25 minutes
- 2 cups peanut butter
- 1 ¾ cups gluten free flour
- 2 large eggs
- 1/2 tsp baking soda
- 1 tsp vanilla
- ¼ tsp salt
- ¼ cup splenda
- 3 scoops vanilla protein powder (any flavor will do)
- ½ cup milk (sub chocolate almond milk for more flavor)
- *You can add 2 cups of dark chocolate chips for an added bonus. Recipe does not include the chips in nutritional value*
- Preheat oven to 350F.
- Mix peanut butter, honey, eggs, and vanilla in a bowl until creamed together.
- Add protein and mix. Mixture will clump together into a firm dough. Add milk and mix. Dough will soften and look like the creamed mixture.
- Add flour and mix. This is easiest done by hand. Dough will feel slightly “greasy”. This is due to the oil from the peanut butter, and is normal.
- *Optional* Add ½ cup of pure dark chocolate chips by hand.
- Form into small balls and press flat on a baking sheet. Bake at 350F for 8-10 minutes and allow to cool on a wire rack.
- Total Calories: 126
- Total fat: 4.8 g
- Total Carbs: 16.1 g
- Dietary Fiber: 1.5 g
- Protein: 6.4 g
I only listed the major relevant info for the each cookie. If you would like to know the more detailed break down, message me and I can get that to you. These also freeze well, if you want to make several batches at once.