Wow, I can’t believe it is Monday yet again. The weeks seem to be just flying by. Before we know it I won’t be preparing for summer recipes I will be posting Christmas recipes again. Ok, wait, I better take a step back from that, we don’t want to get to crazy. Although with time passing as quickly as it is I kind of understand why some people don’t even bother to take down their Christmas lights. Anyway, I hope that everyone had a fantastic weekend, as short as it was. I finally made some cookies that got my son’s seal of approval so I made a batch upon request over the weekend.
I figured that my husband might be getting tired of protein bars, so I decided that I would do a little twist and make some protein cookies. My four-year-old asked to try one, and the rest is history. This kid doesn’t like hardly any sweets, or treats, that I make so this was a big deal. I had to put his in a bag, and then kind of hide the ones for my husband’s lunch so I don’t have to make cookies every day. At this rate I could go through a couple of jars of peanut butter a week just making cookies! And then a couple more jars for sandwiches. Did I mention the kids like peanut butter? 😉 Ok, it isn’t just them, I’m a pretty big peanut butter fan, too. My celery can’t be lonely; it has to have its best friend.
These cookies don’t contain any flour, or eggs, so if you are a raw dough eater, you are in luck! I’m not going to lie; I ate two cookies before they were cooked. I don’t think I will ever get to old for raw cookie dough. These are simple, and quick to mix up, they freeze well, and I’m guessing they last for about a week in an airtight container, even though they have never lasted for longer than that around here. By now you should know that I use a lot of the same ingredients in my recipes, but in different ways, so you probably already have all the ingredients that you need right there in your pantry and freezer. (I keep my flax meal in the freezer so it doesn’t go rancid. I think the one I have now has been in there for about a year.)
If you are a peanut butter cookie fan, these will be perfect for you! Plus, they have that little extra pop of protein (8 grams per serving!), only 4 NET carbs, and just 2 grams of sugar. I used mini semi-sweet chocolate chips because that is what I had on hand, but these cookies would be amazing with dark chocolate chips, or chunks. If you are one of those crazy people that doesn’t like peanut butter, switch it up and use almond butter. However, you choose to make these your own you can’t go wrong, just make a batch, sit back, relax, and enjoy!
How do you like to eat your peanut butter cookies?
Do you use any special add ins?
PB Chocolate Chip Protein Cookies
By Angie Gouchenour
1 cup crunchy natural peanut butter
2 Tablespoons Truvia zero calorie sweetener
2 teaspoons vanilla flavoring
2 flax eggs (2 Tablespoons ground flax meal mixed with ¼ cup water)
1 scoop (29 grams) Vanilla protein powder
2 teaspoons mini chocolate chips
Pre heat the oven to 350’f
In a medium bowl combine the peanut butter, Truvia, flax eggs, vanilla, and protein powder until combined
Fold in the chocolate chips
Using a scant 1 Tablespoon cookie scoop drop the dough onto a non-stick cookie sheet
Make hash marks with the back of a fork pressing down lightly on each cookie in two directions
Bake the cookies in the preheated oven for 10 minutes
Remove the pan from the oven and allow the cookies to sit for about 2 minutes and then transfer them to a cooling rack (If you transfer them right away they could fall apart.)
2 cookies = 180 calories