This may contain: several peanut butter cookies on top of white paper

Quick Snapshot

  • Prep Time: 5 minutes
  • Bake Time: 8–10 minutes
  • Servings: 10–12 cookies
  • Protein (per cookie): ~6–8g
  • Perfect For: Busy mornings, post-workout snack, protein-packed dessert

🥜 Ingredients:

  1. PB2 Powder (or any peanut butter powder) – ½ cup
  2. Vanilla or Peanut Butter Protein Powder – ½ cup (whey or plant-based)
  3. Unsweetened Applesauce or Mashed Banana – ½ cup

Optional (but tasty!) Add-ins:

  • Mini dark chocolate chips (1–2 tbsp)
  • A splash of vanilla extract
  • Pinch of salt
  • Dash of cinnamon

🧑‍🍳 Instructions:

  1. Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
  2. Mix all ingredients in a medium bowl until a dough forms.
    (If too dry, add 1 tbsp almond milk at a time. If too wet, add a bit more PB2.)
  3. Scoop tablespoon-sized balls onto the tray. Flatten with a fork in a criss-cross pattern.
  4. Bake for 8–10 minutes until edges are slightly golden.
  5. Cool completely on the tray (they firm up as they cool).

🔁 Substitution Tips:

  • Swap applesauce with mashed banana for a sweeter twist
  • Use chocolate protein powder for a Reese’s vibe
  • Add chopped nuts or a sugar-free chocolate drizzle on top

🧊 Storage:

  • Fridge: 4–5 days in an airtight container
  • Freezer: Up to 2 months

💬 FAQs

Q: Can I make this without protein powder?
A: Yes, sub in more PB2 and add a touch of maple syrup for sweetness.

Q: Can I use whole peanut butter instead of PB2?
A: Not directly — PB2 helps bind and absorb moisture. Using peanut butter will make them greasy and soft unless you adjust ratios.

❤️ Personal Note:

I started making these when I needed something “cookie-like” but wouldn’t wreck my macros. Now my husband calls them “guilt-free crack” and I have to double the batch every time.