The primary component of the peanut butter cookies—peanut butter—gives them their name. The dough is punctured with a fork to create the 'cross' shape on top of the light brown cookies. The phrase "necessity is the mother of innovation" must have been intended for peanut butter cookies. Peanut butter cookies were created in America and have been around since the early 1900s, according to the oldest records. Following a significant boll weevil invasion on cotton at this time, educator George Washington Carver fervently started urging farmers to switch away from the crop. 

To combat this infestation, Baker advocated the usage of peanuts, noting their health advantages. To further support his position, he developed a collection of recipes, many of which had peanuts as an ingredient. In that bulletin, How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption, peanut butter cookies are first documented. According to the recipe, peanut butter was still not made from crushed peanuts. Later, in the late 1920s, peanut butter began to replace the crushed peanuts. However, peanut butter cookies have subsequently become a popular snack for many people all over the world. A multitude of techniques may be used to consume the adaptable cookie.

Ingredients:

  • 1/2 cup peanut butter or nut butter of choice, I used shelf-stable natural peanut butter—see notes if using refrigerated/drippy nut butter
  • 1/4 cup coconut sugar or light brown sugar
  • 1/4 teaspoon kosher salt
  • 1 large egg
  • 1 large egg white
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon baking soda
  • 1/2 cup vanilla whey protein powder (36 grams)
  • 2 tablespoons coconut flour
  • 3 tablespoons mini chocolate chips

Method for Preparation:

  1. Your oven should be preheated at 350 degrees F. Place a rack in the centre of the oven. Use parchment paper to line a baking sheet.
  2. Mix the peanut butter, coconut sugar, salt, egg, egg white, and vanilla essence in a medium basin. Mix ingredients quickly until they are thoroughly combined. Add the baking soda on top. Combine the protein powder and coconut flour using a rubber spatula. Although it may initially appear quite dry, the mixture will continue to come together as you swirl and press. Add the chocolate chips and combine.
  3. At this point, evaluate your dough because the moisture content may differ depending on the type of nut butter and protein powder you use. It should be a little bit sticky but not completely mushy. Add additional protein powder if you want a harder dough. Sprinkle a little milk (or almond milk) over the mixture for a looser dough and, using a spatula, fold it in until the dough comes together.
  4. Place tablespoonfuls of the cookie dough onto the baking sheet you have prepared using a tiny cookie scoop or spoon (you will have 12 to 14 cookies total). Because the cookies won't spread but will puff up while baking, gently flatten the tops of the cookies with your fingertips.
  5. Bake for 5 to 6 minutes, or until the edges are just beginning to turn golden and are dry to the touch but the centres still feel somewhat doughy. Don't overbake! The cookies should cool on the baking sheet for three minutes before being moved immediately to a wire rack to complete cooling.

Due to the substitution of whey protein and coconut flour for wheat flour, these peanut butter chocolate chip protein cookies are naturally gluten free. These handmade peanut butter protein cookies that are chewy and soft. 7 grams of protein, 112 calories, and low carb! Using vanilla whey protein, a dish that uses no flour and is gluten-free. Instead of spending money on pre-made protein cookies, try this simple recipe.