Summer Peanut Butter Power Cookies ☀️
Whip up these delightful Summer Peanut Butter Power Cookies, packed with protein and gluten-free goodness. Perfect for a healthy snack or a guilt-free treat!
Equipment
- Baking Sheet
- Parchment Paper
- Small Bowl
- Wire whisk
- Medium Bowl
- Large Bowl
- Cookie Scoop
- Fork
- Microwave-safe Bowl
- Wire Rack
Ingredients
Cookie Dough
- 2 tbsp ground flaxseed
- 5 tbsp water
- 1 scoop vanilla protein powder about 32g
- 0.25 cup all-purpose 1:1 gluten-free flour blend
- 0.5 tsp baking soda
- 1 pinch salt
- 1 tbsp coconut oil room temperature or melted
- 0.5 tsp vanilla extract
- 0.5 cup natural peanut butter
- 0.25 cup pure maple syrup
Toppings
- 0.33 cup chocolate for dipping, chips or chopped
- 1 tbsp coconut oil for melting with chocolate
- 3 tbsp crushed peanuts for topping
Instructions
- First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside. This helps prevent sticking and makes cleanup a breeze!
- In a small bowl, whisk together the ground flaxseed and water. Let it sit for about 5 minutes to thicken – this creates a healthy, binding "flax egg" for your cookies!
- In a medium bowl, use a wire whisk to combine your protein powder, gluten-free flour, baking soda, and a pinch of salt. Make sure it's all mixed evenly.
- In a separate large bowl, stir together the coconut oil, vanilla extract, natural peanut butter, pure maple syrup, and your prepared flaxseed mixture. Mix until everything is smooth and beautifully blended.
- Now, add the dry ingredient mix from your medium bowl into the wet peanut butter mixture. Stir gently until everything is just combined and you have a lovely, consistent cookie dough. Be careful not to overmix!
- Using a cookie scoop or your hands, roll the dough into uniform balls and place them on your prepared baking sheet. Take a long fork and gently flatten each cookie ball, then turn the fork 90 degrees and press lightly again to create that classic crisscross pattern.
- Pop the cookies into your preheated oven and bake for 9 to 12 minutes, or until the edges look lightly golden and the centers are just set.
- While your cookies are baking, melt the chocolate and the extra tablespoon of coconut oil together in a microwave-safe bowl. Heat in 30-second bursts, stirring until smooth and glossy. Don't forget to crush your peanuts for a delicious, crunchy topping!
- Once baked, remove the cookies from the oven and let them cool completely on the baking sheet. This is crucial for them to firm up! When they're totally cool, dip each one into the melted chocolate, sprinkle generously with crushed peanuts, and let them set on a wire rack. Now you've got some healthy, delicious cookies ready to enjoy!
Notes
These cookies are a great summer treat, healthy and delicious!
Nutrition Information per cookie (10 servings):
Calories: 231 kcal
Total Carbs: 23 g
Net Carbs: 21 g
Fats: 13 g
Protein: 8 g
Calories: 231 kcal
Total Carbs: 23 g
Net Carbs: 21 g
Fats: 13 g
Protein: 8 g
