Ingredients for this recipe:
1 1/2 cups natural chunky peanut butter
1 large egg
1/3 cup pure maple syrup
1 1/2 tsp vanilla extract
1/2 cup whey protein powder
1/4 cup ground flaxseed
1 tsp baking soda
1 1/2 tsp baking powder
Preheat oven to 325 degrees. Mix all wet ingredients in a medium to large bowl first. For the peanut butter, please make sure it is all natural. This is so important since most of the popular peanut butters out on the grocery store shelves contain hydrogenated oils, which we want to avoid. I like this Trader Joe's all natural chunky peanut butter... it's pretty good!
You want to make sure the ingredients are just peanuts (and salt, if you don't like the unsalted). Yes, this kind will naturally separate, but if you give it a good stir and then leave it in the fridge, it should stay together. Either way, it's just a better option.
Once all the wet ingredients are mixed, then add all the dry ingredients and stir. You can use a chocolate protein powder for this if you like, or just use the Bob's Red Mill brand that I use for so many recipes. I love this because it is just pure whey protein. Nothing else added. You can find it here.
And I love adding ground flax seed to baking recipes whenever I can. Again, if you don't know where to find this, look here.
Mix all ingredients together well. Form 15-18 dough balls in your hands and placed on a greased cookie sheet. Bake at 325 for 10-12 minutes, or until golden brown around the edges. Let cool for 15 minutes before removing from the pan. These can crumble and break easily if moved too soon. My kids love these cookies. So much better for you than processed peanut butter cookies in any package in the store, and as always, I never bake with white flour. Now go have a cookie! :-)
Terri Wentzell is a registered nurse with more than 20 years of experience. She is also a certified personal trainer, wellness coach, fitness nutrition coach, and sport yoga instructor.