An irresistible duo comes together in these Chocolate Peanut Butter Protein Cookies. A better-for-you, grain-free and gluten-free treat with a boost of protein from collagen.
This post was created in partnership with our friends at Primal Kitchen.
A match made in heaven.
When you combine chocolate and peanut butter in a recipe it’s almost always a given it will resort into something irresistibly delicious! These Chocolate Peanut Butter Protein Cookies are that and more. They’re soft, chewy and rich and you’ll never know they’re made with less sugar and more protein.
These Chocolate Peanut Butter Protein Cookies come in at just 6 grams of sugar per cookie. To make these cookies lower in sugar I use stevia sweetened chocolate chips. For an even lower sugar option you could also substitute the 1/2 cup coconut sugar for monk fruit or allulose which would bring the amount of sugar per cookie down to just 1 gram! Perfect for those who need to follow or feel best on a low carb diet.
I do want to note that these low sugar alternatives are optional. These cookies can certainly be made with regular chocolate chips and brown sugar, too. Use what suits your dietary needs best. After all, cookies are a treat.
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- The first step of this recipe is to melt chocolate chips, peanut butter and coconut oil in a small saucepan over low to medium heat until nice and smooth. You want to remove the saucepan as soon as the contents are smooth and drizzly. You don’t want the chocolate peanut butter sauce to become too hot otherwise it will melt the chocolate chips that you’ll be folding in soon.
- Next, add the chocolate peanut butter sauce and cracked eggs to the bowl with the dry ingredients. Stir to combine well. The dough should come together nicely but might be a little sticky. That’s okay!
- Lastly, scoop the dough (about 2-3 Tbsp. per cookie) onto two baking sheets lined with parchment or a silicone baking liner. With your hands, form each dough mound into a cookie shape (the cookies won’t spread out much when they bake). If dough is sticking to your fingers, simply wet them with a little water – that should do the trick! Press a few chocolate chips onto the tops of each cookie. The cookies are ready for the oven.
Drizzle with chocolate and peanut butter if you wish!
I couldn’t resist splashing a little melted chocolate and drizzly peanut butter on the tops of these chocolate cookies. I mean, you can never go wrong with just a little extra chocolate and peanut butter! While this step is 100% optional it really does add a delicious and fun touch to the tops of these cookies. Another idea is to sprinkle the cookies with a little sea salt or crushed peanuts.A delicious duo comes together in these Chocolate Peanut Butter Protein Cookies. A better-for-you, grain-free and gluten-free treat with a boost of protein from collagen @PrimalKitchenCo #ad Click To Tweet
A boost of protein thanks to Primal Kitchen’s NEW Peanut Butter flavored Collagen Fuel!
The Chocolate Peanut Butter Protein Cookies are the second recipe of our grab-and-go series of recipes that include a boost of protein from collagen. Almond Joy Protein Bites were the first which make for another tasty treat that contains less sugar and more protein!
Why collagen? Collagen is one of the most abundant proteins in the body, and Primal Kitchen’s collagen contains only high-quality bovine collagen peptides, with 10g of type 1 and 3 collagen to support hair, skin, and nails.
These Chocolate Peanut Butter Protein Cookies are one of many ways you can enjoy the benefits of Primal Kitchen Collagen.
Looking for more chocolate peanut butter recipes?!
- 1 cup chocolate chips (~160 g), divided (Lily’s Chocolate Chips for low sugar option)
- ½ cup natural creamy peanut butter (~140 g)
- 1 ½ tsp. pure vanilla extract
- 1 tsp. virgin coconut oil
- 2 ¼ cups almond flour (~245 g)
- 1/3 cup coconut sugar (~50 g) (monk fruit or allulose for low sugar option)
- ¼ cup cocoa powder (~25 g)
- 3 scoops Peanut Butter Primal Kitchen Collagen Fuel or Collagen Peptides (~50 g)
- ½ tsp. baking powder
- ¼ tsp. salt
- 3 whole egg
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking liner.
- In a small saucepan over medium-low heat. Combine ⅔ cup chocolate chips, peanut butter, vanilla and coconut oil. Stir continuously just until melted and smooth (you don’t want the chocolate to be too hot). Remove from heat and set aside.
- In a medium bowl mix together the almond flour, sugar or sweetener, cocoa powder, collagen, baking powder and salt.
- To the bowl add the melted chocolate and eggs. Mix to combine well. Fold in the 1/3 cup of chocolate chips.
- With a cookie scoop, scoop the dough (about 2 Tbsp.) and drop onto the prepared baking sheets. You will end up with about 20-24 cookies.
- With hands press dough to form cookies. Dough will not spread out much with baking. Top each cookie with a couple of additional chocolate chips if you wish. Slightly press them into the dough.
- Bake cookies in the preheated oven for 9-11 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes.
- Optional: drizzle cookies with melted chocolate and/or peanut butter drizzle. To make chocolate drizzle – melt ¼ cup chocolate chips with 1 teaspoons coconut oil over medium-low heat stirring continuously until smooth. To make peanut butter drizzle – melt 1 teaspoon coconut oil with ¼ cup creamy peanut butter stirring continuously until smooth. Drizzle cookies.
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*If using allulose or monk fruit the grams of sugar per cookie = 1 gram
- Serving Size: 1 cookie (made with Lily's Chocolate Chips)
- Calories: 170
- Fat: 12g
- Sodium: 70mg
- Carbohydrate: 10g
- (Fiber: 2g
- Sugar: 6g)
- Protein: 7g
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