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High protein chocolate peanut butter cookies

Updated: Sep 9, 2021


1 cup peanut butter (creamy or crunchy)

1/2 cup powdered peanut butter

1 egg

1/2 cup sugar free sweetener (splenda, stevia, monk fruit etc.)

pinch of salt

1 scoop chocolate collagen *can omit and would still equate to about 5 grams protein per cookie*


  1. Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.

  2. Add in 1 cup peanut butter and 1 scoop chocolate collagen powder to a medium-sized bowl and gradually incorporate ⅓ cup of water, avoiding lumps. It should become a thick paste.

  3. Mix in your sweetener of choice and a pinch of salt, keep mixing until it looks smooth, thick, and glossy.

  4. Mix in one egg, the mixture should be quite runny but still smooth and glossy.

  5. Sift in the ½ cup of peanut butter powder. Or mix it in and AVOID LUMPS AT ALL COST!

  6. Create a circle of batter on the parchment (a little less thick than a finger) like how you would when making pancakes on the stove, and not spherical scoops; this is because lower-fat cookies will not spread on their own. Bake for 10-13 minutes

  7. Let cool on a baking rack for 5 minutes.

* fun add ins include mini chocolate chips, toffee bits, miniature marshmallows (not included in nutrient count per cookie)

20 total cookies

Per cookie:

7 grams fat

2 grams carbs

5 grams protein

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