If I were to create a “Most Made Recipes” list, this cookie recipe would no doubt be in the top 5. 😆
What I love about these cookies:
1. They are easy as all get out to make. All you need is one bowl, then just mix everything together and pop ’em in the oven!
2. They are delicious! All credit goes to the black cocoa on this one. The black cocoa creates more of a “cookies and cream” type of cocoa flavor compared to flavor that your traditional cocoa powder brings. It also helps keeps the cookies moist, and the resulting product is a flavorful, melt-in-your-mouth, Oreo-cake like chocolate cookie. (YES)
3. You get a large volume of them for the low amount of calories they pack! If you know anything about me, I hope you know that I am ALL about the VOLUME. All the food and more please! 😈
But seriously! This recipe makes 12 mini to normal size cookies. It takes me a good 30 minutes to snack on these usually, because I am savoring the mess out of them and usually taking sips of my coffee in between. Another bonus is that they are packed with protein, so they fill you up, and 100% satisfy your sweet tooth (and chocolate) cravings. 😛
For the protein power, I used Pescience Peanut Butter Cup which brought an awesome chocolate peanut butter flavor to the cookies. I will say that I haven’t tried other protein powders so I’m not sure on how the texture/flavor would turn out if subbing for a different brand.
For all Pescience products, you can use code: LaurenFitFoodie to save 15%.
PEANUT BUTTER CHOCOLATE CHIP PROTEIN COOKIES
Keep stored in a closed container in the refrigerator for up to 8 days.
As with most of my recipes, these cookies are much better the next day (and even better the second day) once chilled and the flavors have a chance to come together.Ingredients
- 1 scoop (32g) Pescience Chocolate Peanut Butter Cup protein powder
- 1 tsp (5g) black Dutch cocoa powder
- 1 tsp (5g) sugar free chocolate jello pudding mix
- ½ tsp baking powder
- ¼ cup + 2 tbsp (90g) canned pumpkin
- 3 tbsp (46g) egg whites
- 1 tbsp (14g) mini chocolate chips
Instructions
Preheat oven to 350 F. Line a baking sheet with parchment paper.
Combine the protein powder, black cocoa, baking powder, and pudding mix in a medium sized mixing bowl.
Add in the pumpkin and egg whites and mix thoroughly; then fold in the chocolate chips.
Scoop the dough onto the pan using a spoon. Divide the dough evenly into 12 cookies (or however many you choose to make).
Bake for about 8-10 minutes, or until toothpick inserted in center comes out clean. Be sure to watch carefully so you don't over-bake.
When cookies are done, remove from pan with a spatula and place on a cooking rack (otherwise cookies will keep baking on the hot pan).
Once cool, enjoy!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 22Total Fat 0.6gCarbohydrates 1.9gProtein 2.4g
These were really good! I used Reese’s peanut butter chips and they were divine! I will definitely make them again!
Just made these with my daughter. DELICIOUS!!!
Thank you Brook! So glad you and your daughter enjoyed them! 🙂
Super easy to make and delicious. We put peanut butter on top as a “frosting”. And the kids loved them, too! Kept them in the fridge for 3 days – they saved well until they were all gone.
Can these be frozen?
This recipe was delicious! I used white chocolate chips and made 6 bigger cookies instead of 12. Will definitely make these again!
Oh white chocolate chips , how yummy! So glad you loved them Nancy! 🙂