Crispy on the outside and gooey on the inside, these gluten-free chocolate peanut butter cookies are a delicious protein packed treat to enjoy after a workout. Ready to enjoy in just 15 minutes!
I don’t know about you but when I leave the gym, I’m always hungry. Like eat the whole fridge hungry, buy all the chocolate hungry, gobble all the ice cream hungry. And because you did so good at the gym, it is easy to think it’s OK to indulge in all the unhealthy stuff.
Well, my friend. You can now indulge and not feel guilty about it afterwards with these delicious protein packed chocolate peanut butter cookies!
Eating just one or two of these cookies will satisfy your cravings and fill you up until lunch time.
They are very easy to make with just 5 ingredients and they are also gluten-free! Now go enjoy these flourless protein chocolate peanut butter cookies and all its gooey glory.
For more cookie recipes, be sure to try my Butter Cookies (Mantecaditos) and Soft Cranberry White Chocolate Chip Cookies!
Ingredients
You just need 5 ingredients to make these protein cookies!
- Creamy Peanut Butter
- Cocoa Powder
- Sugar
- Chocolate Protein Powder
- Eggs
How to make Flourless Chocolate Peanut Butter Cookies
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Using a hand mixer, beat all ingredients until well combined and the mixture has the texture of cookie dough.
- Take one tablespoon of the dough and roll into a ball in the palm of your hands. Flatten the ball a little and place in the baking sheet about two inches apart.
- Bake for about 10 minutes. Remove from the oven and let cool.
Frequently Asked Questions
Once the cookies have cooled completely, place them in an airtight container. They will keep well for 3 days at room temperature and up to a week in the fridge. I love to make a batch of these cookies on a Sunday and enjoy them throughout the week!
These protein cookies are freezer friendly. Once cooled, freeze them solid on a baking sheet before transferring to a freezer bag or container. Thaw frozen cookies at room temperature for 30 minutes.
Yes! Because these chocolate peanut butter cookies are made without flour they are perfect if you or anyone in your family as a gluten intolerance.
Recipe Notes and Tips
- Do not bake the cookies for more than 10 minutes or they will become hard and dry.
- Bake the cookies in a fully pre-heated oven so that they cook through evenly.
- I use a hand mixer to quickly combine the ingredients, but you can mix the dough by hand, it will just take a few minutes longer.
More Easy Snack Recipes
- Apple Empanadas
- Real Fruit Popsicles with Lemonade
- Tropical Fruit Yogurt Parfait
- Soft Chocolate Chip Cookies
- Pumpkin Chocolate Chip Muffins
Flourless Protein Chocolate Peanut Butter Cookies
Author:Ingredients
- 2/3 cups creamy peanut butter
- 2 tablespoons cocoa powder
- 1/2 cup sugar
- 2 scoops chocolate protein powder
- 2 eggs
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Using a hand mixer, beat all ingredients until well combined and the mixture has the texture of cookie dough.
- Take one tablespoon of the dough and roll into a ball in the palm of your hands. Flatten the ball a little and place in the baking sheet about two inches apart.
- Bake for about 10 minutes. Remove from the oven and let it cool for about 10-15 minutes.
- Eat immediately or reserve in a sealed container for later.
Notes
- Do not bake the cookies for more than 10 minutes or they will become hard and dry.
- Bake the cookies in a fully pre-heated oven so that they cook through evenly.
- I use a hand mixer to quickly combine the ingredients, but you can mix the dough by hand, it will just take a few minutes longer.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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Grace Jiang says
Can you leave out the sugar? Trying to make it diabetic friendly!
Vanessa says
Yes, you can. But test for texture first.
Kyle says
Tried this today! Only change made was hand mixing instead of electric mixing – was very quick & easy to stir with a fork. Texture of cookies is somewhat mealy, but I’m a big fan of the flavor, and can’t argue with so few ingredients! Would make again.