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Have you ever had cookies for breakfast? It may sound like the opposite of what you should be doing for a healthy low carb lifestyle, but it doesn’t have to be. That’s why I created this low carb chocolate chip peanut butter protein cookies recipe.
With collagen peptides and healthy fats and no sugar… go ahead, have ’em for breakfast! 😉 No one has to know that these low carb protein cookies are actually good for you.
Benefits of Peanut Butter Protein Cookies
Whether you’re following a low carb or keto lifestyle, or simply trying to eat healthier, there are lots of unexpected benefits to chocolate chip protein cookies. Protein keeps us full and satisfied, and it’s the building block of the cells in our bodies.
And, this particular high protein breakfast cookie recipe has the best kind of protein… collagen!
Collagen makes up 1/3 of the body’s protein. It benefits loads of systems, from hair and skin to digestion and joints. To read more about collagen – and why Vital Proteins Collagen Peptides are my favorite – see my article for everything about collagen. (And then, go try my no-bake cookie dough bites with it!)
So what about these peanut butter protein cookies? They’re one of the most delicious ways to get your collagen! Plus, they’re so healthy and filling, you can have them for breakfast if you want.
The best part? These low carb protein cookies are the chewiest low carb cookie I’ve ever tasted! The collagen makes a great stand-in for gluten to make them soft and chewy. It’s a nice change from the usual crispy low carb cookies. (If those are your thing, try my almond flour shortbread cookies or low carb chocolate chip cookies.)
How To Make Protein Cookies
This peanut butter protein cookies recipe is a modification of my classic flourless low carb peanut butter cookies. I just added some collagen and chocolate chips, and adjusted the ratios.
So, how to make protein cookies? Easy, peasy. All you need is one bowl and ten minutes of prep time.
Stir together the dry ingredients, add the wet, and mix everything together. Fold in the chocolate chips, then scoop the cookie dough onto a lined baking sheet and flatten. Bake ’em and you’re done!
Tips for the Best Protein Cookies
It doesn’t get much easier than this easy protein cookie recipe! But if you want the best protein cookies, here are a few tips to nail ’em:
Press the dough into the cookie scoop.
You certainly don’t have to use a cookie scoop, but I prefer it to save time and make cookies uniform in size. This is the one I use.
If you do use a cookie scoop, make sure to press the dough into it before releasing. Otherwise, it will crumble when you release it onto the baking sheet.
If you are not using a cookie scoop, just press the dough together into a ball before flattening on the baking sheet.
Make your protein cookies the same size.
Try to make your protein cookies uniform in size and thickness. This will allow them to bake evenly, so that you don’t have some burning while others aren’t even done.
For some ovens, it may also help to rotate the pan halfway through, if you notice that the cookies aren’t baking evenly.
Experiment with collagen peptides.
Mix up the fillings.
The possibilities for add-ins are endless with these easy protein cookies! One of my favorite add-ins are nuts for crunch, like walnuts or even peanuts to complement the peanut butter. But really, anything that goes with peanut butter and chocolate would be delicious.
Wait for cookies to cool before handling.
Like many low carb cookie recipes, these chocolate chip protein cookies are best after they have cooled. This helps them firm up, so they don’t fall apart. They are worth the wait!
How To Store Low Carb Protein Cookies
You have plenty of options for storing low carb protein cookies. Keep them in an airtight container on the counter for a few days, in the fridge for 7-10 days, or freeze for longer. You decide!
And, it’s up to you if you want to share how healthy your breakfast is when you grab one in the morning…
Low Carb Chocolate Chip Peanut Butter Protein Cookies Recipe:
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More Low Carb Recipes To Love
Low Carb Chocolate Chip Peanut Butter Protein Cookies Recipe
This easy chocolate chip peanut butter protein cookies recipe is so chewy! Just 6 ingredients, 1 bowl, and 10 minutes prep for delicious, flourless low carb protein cookies. They're naturally gluten-free.
Recipe VideoClick or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
Click underlined ingredients to buy them!
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- 1/3 cup Vital Proteins Collagen Peptides
- 1/2 cup Erythritol (or any granulated sweetener)
- 1/4 tsp Sea salt
- 1 cup Peanut butter (no sugar added)
- 2 large Eggs
- 1 tsp Vanilla extract
- 1/3 cup Sugar-free dark chocolate chips
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
In a large bowl, stir together the collagen, sweetener, and sea salt.
Add the egg and whisk at the edge of the bowl to mix the yolk and white, before mixing in with the dry ingredients. Add the peanut butter and vanilla, and stir until smooth.
Fold in the chocolate chips.
Scoop the cookie dough using a medium cookie scoop, and press the dough into it before releasing onto the lined baking sheet. Squash the cookie dough balls with the palm of your hand or the bottom of a wet glass, to about 1/4 in (~1/2 cm) thickness.
Bake for 16-20 minutes, until the cookies are semi-firm and not sticky on top. Cool completely to firm up more.
Serving size: 1 cookie
Video Showing How To Make Protein Cookies:
Don't miss the VIDEO above - it's the easiest way to learn how to make Protein Cookies!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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