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Peanut Butter Protein Cookies
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5 from 6 votes

Peanut Butter Protein Cookies

These delicious peanut butter protein cookies bake up soft and tender and are so easy to make. You would never guess that they are healthy, vegan, and gluten free!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Keyword: gluten free, high protein, peanut butter, Vegan
Servings: 12
Calories: 112kcal
Author: Crystal Yentzen


  • 1/2 cup peanut butter*
  • 1/4 cup vanilla protein powder*
  • 1/4 cup oat flour*
  • 2 tbsp tapioca flour*
  • 1/4 cup brown sugar
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup applesauce unsweetened
  • 1/2 tsp vanilla extract optional
  • splash milk of choice*


  • Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  • In a medium mixing bowl, whisk together the protein powder, oat flour, tapioca flour, brown sugar, salt, and baking powder. Set aside.
  • In a medium size mixing bowl, using a large spoon stir together the peanut butter, apple sauce, and vanilla extract.
  • Pour the dry ingredients into the wet and mix together until all ingredients are incorporated. The batter will seem dry at first, but keep stirring until it comes together. Depending on the type of peanut butter and protein powder that you use, you may need to add a splash of non-dairy milk. Start with a half of a tablespoon and go from there. You don't want the dough to become too sticky to roll.
  • Using a heaping tablespoon, roll the dough into balls and place on the prepared baking sheet. Use a fork to press the dough balls in a criss-cross pattern.
  • Bake for 11-12 minutes. The cookies will appear very soft and not done, but they will set as they cool. Leave them on the baking sheet to finish setting for another 10 minutes. Don't remove too early or they may fall apart.
  • Enjoy these healthy treats!


  1. Peanut Butter- Shelf stable peanut butter (such as Jiff) works best for this recipe. But all- natural (drippy) peanut butter works as well. If using the drippy type of peanut butter, you may not need to add a splash of milk. 
  2. Vanilla Protein Powder- I use this vegan protein powder, but any type should work. The type I use is sweetened with stevia, so if you use an unsweetened one, you may want to add a touch more sugar to your liking. 
  3. Oat Flour- You can buy oat flour at most supermarkets or you can make your own by blending old-fashioned oats in a blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months. 
  4. Milk of Choice- Depending on the peanut butter and protein powder that you use, you may or may not need a touch of milk (plant-based or dairy milk will work). The dough will seem dry but keep stirring it and it should come together. If it's still too dry start with a half tablespoon of milk and go from there. Be careful not to add too much or the dough will be too sticky to roll. 
  5. Store your cookies in a sealed container at room temperature for up to 5 days or in the refrigerator for 2 weeks. These cookies freeze well for up to three months. 


Calories: 112kcal | Carbohydrates: 11g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 122mg | Potassium: 120mg | Fiber: 1g | Sugar: 6g | Calcium: 23mg | Iron: 1mg