Ever get upset because you're hungry, but all you really want is a cookie? This is me, like every single day. If I don't eat food with protein in it, then I get hangry... and that is no joke. Delaney jokes that I'm like a child in my hangry states, which I won't deny. I cannot survive on sweets all day long, as much as I'd like to, it's just not possible.
So, when my friends at Naked Nutrition asked me to create a recipe using their Organic Rice Protein Powder - um, hello cookie, we meet again. I knew I could create something that was sweet and packed full of protein for when I need it.
I created a Flourless Peanut Butter Protein Cookie, and yes of course it has chocolate chips! Between the peanut butter and Organic Rice Protein Powder there is 7.5 grams of protein per cookie, so if you eat 2 to 3 cookies you're getting 15 to 22.5 grams of protein. That's way better than eating a protein bar - you're eating a homemade cookie! And a peanut butter chocolate chip, no less. Not to mention, these are naturally gluten free because they are flourless and the protein powder is purely rice. So pick up a tub ( a giant tub, as you can see) of Organic Rice Protein Powder and make my Flourless Peanut Butter Protein Cookies. Get the recipe below.
Flourless Peanut Butter Protein Cookies
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
113 grams (1/2 cup) organic packed dark brown sugar
1 teaspoon organic vanilla extract
2 organic large eggs
226 grams (3/4 cup plus 1 tablespoon) organic peanut butter
142 grams (10 scoops) Organic Rice Protein Powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
142 grams (3/4 cup) organic semi sweet chocolate chips
Extra organic cane sugar for dusting
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and peanut butter and mix for a couple rotations, enough to break the yolks.
Add the protein powder, baking soda, and salt in that order and mix on low until a smooth dough forms. Fold in the chocolate chips.
Using your hands, form the dough into 24 balls and flatten them so they are about 2-inches in diameter and place on the prepared cookie sheets. Space them at least 1-inch apart. (These cookies will not spread out very much when baking, so the size you make the dough is the about the size they will be.)
Bake for 11 minutes or until cracked and set on top. Sprinkle with cane sugar immediately after they come out of the oven. Let cool completely on the cookie sheets.
Store in an airtight container for up to 7 days.
High Altitude – Bake at 375°F for 8 minutes or until cracked and set on top.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!