Peanut Butter Protein Cookies

Ingredients (12 servings)

• 0.8 cups cup natural creamy peanut butter
• 0.3 cups cup honey or maple syrup
• 1 large egg
• 1 teaspoons tsp vanilla extract
• 1 scoop High Whey Vanilla Cake
• 0.5 cups cup oat flour
• 0.5 teaspoons tsp baking soda
• 0.3 teaspoons tsp salt
• 2 tablespoons tbsp milk (dairy or unsweetened almond), as needed

Preparation

1 Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2 Mix the wet ingredients: In a large bowl, stir together 0.8 cups cup natural creamy peanut butter, 0.3 cups cup honey or maple syrup, 1 large egg, and 1 teaspoons tsp vanilla extract until smooth and well combined.

3 Mix the dry ingredients: In a separate bowl, whisk together 1 scoop vanilla protein powder, 0.5 cups cup oat flour, 0.5 teaspoons tsp baking soda, and 0.3 teaspoons tsp salt.

4 Form the dough: Add the dry ingredients to the wet ingredients and stir until a soft dough forms. If it feels too dry, mix in 2 tablespoons tbsp milk (dairy or unsweetened almond), as needed one tablespoon at a time.

5 Shape the cookies: Roll the dough into 12 equal balls and place them on the baking sheet about 2 inches apart. Press each down with a fork in a crisscross pattern.

6 Bake the cookies: Bake until the edges are set and lightly golden but the centers still look soft.

7 Cool: Let the cookies cool on the baking sheet so they can firm up before moving them to a wire rack.

Notes

Nutrition will vary depending on your specific brand of protein powder and peanut butter. Protein powder absorbs moisture, so if the dough feels dry or crumbly, add a splash of milk until it holds together. Pull the cookies out while the centers still look slightly soft; they firm up as they cool. Store in an airtight container for up to 4 days, or freeze for longer.