Soft, chewy, and topped with flaky sea salt, these peanut butter protein cookies are the sweet treat that actually keeps you going. Made with powdered peanut butter, natural peanut butter, oat flour, and vanilla protein powder, they're gluten-free, just 76 calories each, and ready in 20 minutes. If you love my healthy chocolate chip cookies or my healthy monster cookies, these deserve a spot in your cookie rotation!
Jump to:
- Easy Gluten-Free Peanut Butter Protein Cookies
- Why You’ll Love This Recipe
- Ingredients Needed To Make These Peanut Butter Protein Cookies
- How to Make Peanut Butter Protein Cookies
- Erin's Expert Tips
- Frequently Asked Questions
- Storing leftovers
- If you liked this recipe, you'll want to try these…
- Peanut Butter Protein Cookies
Easy Gluten-Free Peanut Butter Protein Cookies
These healthy peanut butter protein cookies get a double dose of peanut butter flavor from powdered peanut butter and natural peanut butter. Maple syrup sweetens the dough, while oat flour and vanilla protein powder give the cookies structure and a little protein boost, with about 4 grams per cookie.
The dough comes together in two bowls, then gets scooped, rolled, and pressed with a fork for that classic crosshatch look. They bake in just 8-9 minutes and firm up as they cool, and a sprinkle of flaky sea salt on top makes them taste like a bakery cookie. If you're craving more peanut butter treats, my peanut butter protein balls are a no-bake favorite.
They're perfect for an afternoon snack, a post-workout treat, or a holiday cookie tray. And if you need more healthy cookies like this one, you're going to LOVE my healthy oatmeal raisin cookies or my simple breakfast cookies!
Why You’ll Love This Recipe
- Double peanut butter flavor. Powdered and natural peanut butter make them extra nutty.
- Just 76 calories each. A lighter cookie you can feel good about.
- A little protein boost. About 4 grams of protein per cookie.
- Gluten-free. Made with oat flour instead of all-purpose flour.
- Ready in 20 minutes. Only 8-9 minutes in the oven!
- Sweet and salty. Flaky sea salt on top makes them irresistible.
Ingredients Needed To Make These Peanut Butter Protein Cookies
Here's a little bit about everything that goes into these peanut butter protein cookies:
- Powdered peanut butter: Like PB2. It adds big peanut butter flavor with less fat. Half goes into the wet ingredients and half into the dry.
- Natural peanut butter: Gives the cookies richness and a soft, chewy texture. Creamy or crunchy both work!
- Maple syrup: Naturally sweetens the dough instead of white sugar.
- Oat flour: Gives the cookies structure. You can make your own by blending oats until fine.
- Vanilla protein powder: Adds a little protein and a hint of vanilla flavor.
- Sea salt flakes: Sprinkled on after baking for the perfect sweet and salty finish.
How to Make Peanut Butter Protein Cookies
These cookies start by whisking half of the powdered peanut butter with water to make a smooth peanut butter base, then mixing in the maple syrup, natural peanut butter, and vanilla. The dry ingredients get combined in a separate bowl, then stirred into the wet mixture until a dough forms.
Roll the dough into balls and press each one with a wet fork for that classic crosshatch pattern. Dipping the fork in water keeps it from sticking! Pull them out of the oven when they're just turning golden. They'll be soft at first but firm up as they cool.
- Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Step 2: In a medium bowl, whisk half of the powdered peanut butter with the water. Add the maple syrup, natural peanut butter, and vanilla, and whisk until smooth.
- Step 3: In a small bowl, combine the oat flour, remaining powdered peanut butter, protein powder, and baking powder.
- Step 4: Add the dry ingredients to the wet ingredients and stir until a dough forms.
- Step 5: Scoop the dough into balls, about 1.5 tablespoons each, to make about 14 cookies. Place them on the baking sheet and flatten each one with the back of a wet fork.
- Step 6: Bake for 8-9 minutes, until just golden. Let them cool, then sprinkle with flaky sea salt.
Erin's Expert Tips
From my kitchen to yours
- Use a wet fork. Dip it in water before pressing so the dough doesn't stick.
- Roll into balls first. It helps the cookies bake evenly before you flatten them.
- Don't overbake. Pull them at 8-9 minutes, when they're just turning golden.
- Let them cool on the pan. They're very soft at first and firm up as they cool.
- Salt after cooling. Sprinkle the flaky sea salt on once they've cooled so it stays crunchy.
Frequently Asked Questions
Below are some common questions about these peanut butter protein cookies.
Yes! You can leave out the protein powder.
Yes, peanut butter flavored protein powder works too.
Yes, almond flour works, but you may need to adjust the amount.
Yes, but the ratios may need to be adjusted. Oat flour is recommended for the best results and to keep them gluten-free.
Measure after grinding. You'll want ⅓ cup of ground oat flour.
Yes! Creamy or crunchy natural peanut butter both work.
Make sure you're using powdered peanut butter (like PB2) where it's called for, not regular peanut butter. Using regular peanut butter in its place will make the dough too sticky.
Storing leftovers
Store your peanut butter protein cookies in an airtight container at room temperature for about a week. For longer storage, freeze them for up to 6 months. Thaw at room temperature before enjoying.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
If you liked this recipe, you'll want to try these…
Ingredients
- ½ cup powdered peanut butter pb2
- ¼ cup water
- ¼ cup maple syrup
- ¼ cup natural peanut butter
- 1 teaspoon vanilla
- ⅓ cup oat flour
- 2 tablespoon vanilla protein powder
- 1 teaspoon baking powder
- sea salt flakes
Instructions
- Preheat oven to 350F and line baking sheet with parchment paper.
- In a medium bowl, whisk together half of the peanut butter powder and the water. Then add in maple syrup, peanut butter, and vanilla. Whisk until combined.
- In a small bowl, use a spatula to mix together oat flour, rest of peanut butter powder, protein powder, and baking powder.
- Add the dry ingredients to wet and stir until dough forms.
- Using a cookie scoop or your hands, roll into balls about 1.5 tablespoon worth of dough. Flatten with the back of a wet fork. There should be around 14 cookies.
- Bake for 8-9 minutes or until golden. Once cooled, top with sea salt.
- Flatten the cookies with the back of a wet fork. The wet fork prevents sticking and gives you that classic crosshatch pattern. Roll each portion of dough into a ball first, then press down with the fork.
- The cookies will be very soft when they come out of the oven — don't overbake! They firm up completely as they cool. Pull them at the 8-9 minute mark when they're just turning golden and let them do their thing on the pan.
- Add sea salt flakes on top after they've cooled. Don't skip this finishing touch! The sea salt really brings out all the flavors and takes these cookies from good to absolutely irresistible.
Nutrition
Per serving. Nutrition is an estimate.
Leave a star rating below and tag me on Instagram so I can see your creation!
Rate This RecipeRecipe by Erin Morrissey and Photos by The Mindful Hapa
Beth Jerome says
Love them made them multiple times
Erin says
Hi Beth, so happy you love them!!
Amber says
I am just curious what the grams of protein are per cookie. My husband and I are trying to get about 120 or more grams of protein in our quest per day.
Erin says
Hi Amber, hmm not sure because my nutrition calculator doesn't calculate them. Feel free to use your own!! 🙂
Sam says
my dough was SO sticky i couldnt roll it! I wonder what i did wrong.
Erin says
Hi Sam, hmm did you follow the recipe to a T? Did you accidently sub normal peanut butter for the powdered?
Cari says
These were delicious to me! Some protein recipes aren't great but I will definitely be making these again. I substituted the oat flour for protein flour and the vanilla protein powder for peanut butter protein powder. Great recipe!
Erin says
Hi Cari, so glad you loved them and made them your own! 🙂
Myka says
THESE ARE SO GOOD. I have been making these nonstop! I have a terrible sweet tooth and I struggle to get my protein in. These are LIFE CHANGING. THANK YOU🩷
Erin says
Hi Myka, so happy you loved them so much! 🙂
Angela says
I want to make these for the high protein! Can I use regular flower? I'm allergic to oats/oatmeal. (Don't mind if its extra calories I need it!)
Erin says
Hi Angela, yep! Feel free to adjust the flour and just check the ratio for the one you choose to use since not all flours are 1:1 because of their absorption rate. Let me know how your cookies come out!
Kira says
Hello! I was wondering if it would be possible to make these without protein powder? Thank you so much 🙏💗💕
Erin says
Hi Kira, so happy you loved them and sure. Feel free to omit!
Lo says
Can't wait to try this! Can I sub oat flour with almond flour?
Erin says
Hi Lo, that should be okay! Just triple check the ratio since not all flours are 1:1. Let me know how they come out!
Dawn says
Omg, just made these.. I used chocolate PB2... they are soo good. Only problem is, I couldn't eat just one..lol.
Erin says
Hi Dawn, so glad you loved them and sounds like you need to make a second batch! 🙂
Maria says
I love this cookies easy to make and delicious
Erin says
Hi Maria, so glad you loved them!!
Maggie says
I have been making macro-friendly desserts for some time and this one is a true winner. I make these ALL the time. Perfect with some coffee in the afternoon or hot chocolate at night!
Erin says
Hi Maggie, so happy you loved them! 🙂
Amanda says
I don’t have peanut butter powder, think I might be able to sub peanut butter protein powder?
Erin says
Hi Amanda, yep that should work! Let me know how your cookies come out!
Tara says
Any idea how much fiber per cookie? Thanks!
Erin says
Hi Tara, my nutrition calculator doesn't calculate fiber but please feel free to use your own calculator.
Victoria says
I made these, except I swapped out the maple syrup for a ripe banana. I ended up eating a lot of the dough be because it was so good. The cookies also turned out really good. Thank you for this healthy recipe.
Erin says
Hi Victoria, so glad you loved them!!
Syakirah says
Super easy to whip up and highly addictive!!!! Made half a batch just to try out and they got demolished so quickly that I'm definitely gonna have to make the full recipe tonight ~
Erin says
Hi Syakirah, so happy you loved them!!
Giovonne says
Delicious! Good luck getting all the dough into the oven - you're going to want to eat it raw!
Erin says
Hi Giovonne, so happy you loved them! 🙂
Robin Greene says
Hi there. Silly question but do I measure out 1/3 cup oats and then grind it or do I grind more and then measure 1/3 cup of the ground oat flour? Can't wait to make these!
Erin says
Hi Robin, you need 1/3 cup of oat flour for them so measure the ground up flour until you have 1/3 cup! Not a silly question at all. Let me know how they come out!
Amy says
Made these yesterday and were super easy and delcious. Make a great afternoon pick me up smack with my coffee or tea.
Erin says
Hi Amy, so happy you loved them!!
Jordan R says
So good! Love the macros, turned out soft and delicious!!
Erin says
Hi Jordan, so happy you loved them!! 🙂
Caroleen says
These look amazing! Can I use egg white protein (or any unflavored protein) in place of the vanilla protein?
Erin says
Hi Caroleen, thanks and that should work. I have not tried it so let me know how they come out!