1 cup peanut butter (creamy or crunchy)
1/2 cup powdered peanut butter
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*
Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.
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.
Mix in your sweetener of choice and a pinch of salt, keep mixing until it looks smooth, thick, and glossy.
Mix in one egg, the mixture should be quite runny but still smooth and glossy.
Sift in the ½ cup of peanut butter powder. Or mix it in and AVOID LUMPS AT ALL COST!
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
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
7 grams fat
2 grams carbs
5 grams protein