Gluten-Free Peanut Butter Protein Cookies

5 from 16 votes

These delicious gluten-free peanut butter protein cookies bake up soft and tender. And they're super easy to make! You would never guess that they are healthy and vegan.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Keyword: gluten free, high protein, peanut butter, Vegan

Servings:

Calories: 112kcal

Author: Crystal Yentzen

Ingredients

½ cup peanut butter*
¼ cup vanilla protein powder*
¼ cup oat flour*
2 tablespoon tapioca flour*
¼ cup brown sugar
¾ teaspoon baking powder
¼ teaspoon salt
¼ cup applesauce unsweetened
½ teaspoon vanilla extract optional
splash milk of choice*

Instructions

Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a medium-sized mixing bowl, whisk together the protein powder, oat flour, tapioca flour, brown sugar, salt, and baking powder. Set aside.
In a medium-sized mixing bowl, stir together the peanut butter, apple sauce, and vanilla extract using a large spoon.
Pour the dry ingredients into the wet and mix 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 you use, you may need to add a splash of non-dairy milk. Start with 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 them 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. Please don't remove them too early, or they may fall apart.
Enjoy these healthy, gluten-free treats!

Notes

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.
Vanilla Protein Powder- I use this vegan protein powder, but any type should work. The kind 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.
Oat Flour- You can buy oat flour at most supermarkets or 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.
Milk of Choice- Depending on the peanut butter and protein powder 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.
Store cookies in a sealed container at room temperature for up to 5 days or in the refrigerator for two weeks. These cookies freeze well for up to three months.

Nutrition