These Low Fat No Bake Peanut Butter Protein Cookies use just 5 simple ingredients and give you the most softest and perfect protein-packed treat ever! Extremely easy and delicious too!
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Looking for fat-free or very low fat protein snacks recipes? Look no further!
These healthy homemade Peanut Butter protein cookies are made without peanut butter, so its basically the best PB recipe out there.
What goes in these No Bake Peanut Butter Protein Cookies?
All you need for these big beautiful soft cookies are protein powder, powdered peanut butter, coconut flour, almond milk + water, and maple syrup for the sweetness.
Protein Powder: I used a Peanut Butter flavored protein powder from Quest Nutrition to start off that PB flavor, but also make these protein cookies low carb, keto and sugar free.
By adding protein powder to these no-bake cookies, you not only add a bunch of protein, but also some sweetness. So this way there’s no need for you to add any sugar in the cookies.
Powedered Peanut Butter is what gives these cookies the peanut butter flavor but without any peanut butter.
Its made by pressing out almost all of the fat from real peanuts, so all that’s left in there is the peanut butter taste with a protein boost too.
Just to give it a bit of rich sweetness though, I added in a Tbsp worth of Maple Syrup. To keep these protein cookies sugar free though, I used a stevia-sweetened syrup from Sweetleaf Stevia.
To keep these protein cookies low carb, keto and gluten free too, I used coconut flour instead of the usual oat flour/rolled oats. Feel free to replace it with 2x oat flour if you’d like. These peanut butter protein cookies will still be no bake.
Since coconut flour absorbs a lot of moisuture, there isn’t as much needed.
And then to hold this all in place, some unsweetened Almond Milk and Water. This makes the cookies vegan too – and also cuts out some of the unnecessary carbs, sugars and fats from regular milk.
Optional but I’m a total flavor-fanatic so I also added in a bit of Cinnamon and Vanilla Extract too. Nothing too fancy, so these cookies are still just as easy!
How to make these healthy protein cookies without peanut butter?
- Combine the protein powder, peanut butter, coconut flour and cinnamon.
- Pour in the almond milk, water, maple syrup and vanilla.
- Stir and then fold everything to mix it well.
- Chill for 10
- Shape!
- If you want something extra,
A tip for perfectly shaped cookies:
To get an even cookies, divide the mix equally into 8 portions and use a cup measure!
I used a ½ cup, but here’s what you do:
- Line the measure with plastic wrap
- Put a portion of the mixture in
- Press it down tight
- Lift out the liner with the cookie
- Place the cooke (upside down) on a plate, and lift off the wrap.
Voila!
A little extra?
Make sweet no-sugar chocolate sauce with cocoa powder, almond milk and stevia and drizzle it on the cookies.
Now tell me that these aren’t the best high protein low fat low carb cookies ever; Homemade or not!
More Peanut Butter Cookies?
- Thick-but-Skinny Powdered Peanut Butter Oatmeal Cookies
- Flourless Peanut Butter Chocolate Chip Chickpea Cookies
- Super Soft Peanut Butter Cookies
Another Low-Fat Protein Treat?
Soft Low-Fat No-bake Peanut Butter Protein Cookies
Ingredients
- ½ cup Powdered Peanut Butter, 48g (see notes for sub)
- ½ cup Protein Powder, Peanut Butter Flavor, 45g (about 1½ scoop, see notes for sub)
- ½ cup Coconut Flour, 56g
- ½ cup Almond Milk, 120ml
- ¼ cup Water, 60ml
- 1 Tbsp Maple Syrup, 15ml, Stevia Sweetened
- ½ tsp Vanilla Extract, Optional
- ¼ tsp Cinnamon, Optional
Optional Chocolate Drizzle:
- 2 tsp Cocoa Powder, 3-4g
- 2 tsp Almond Milk, 10ml
- Stevia Sweetener, 1 tsp sugar worth (Use your brand’s Conversion Chart)
Instructions
- In a large bowl, combine powdered peanut butter, protein powder, coconut flour and cinnamon and mix well.
- Pour in almond milk, water, maple syrup and vanilla and stir until uniform. Dough will be dry at first, but continue to fold until it holds together.
- Let the mixture rest about 10 minutes. Add more water or milk 1 tsp at a time if it is too dry.
- Divide mix into 8 portions.
- Line a ½-cup measuring cup with plastic wrap, add a portion of the dough and press down to pack. Lift out of cup with lining edge, and transfer to plate.ORUse slightly damp hands and and shape into ¾” thick cookies.
- Store in a sealed container until ready to eat!
Notes
- To replace Powdered Peanut Butter:
- ¼ cup Peanut Butter. Note: This will not be a low-fat recipe anymore.
- To replace Peanut Butter Protein Powder:
- ⅓ cup Vanilla Protein Powder
- ¼ cup Powdered Peanut Butter
- To replace coconut flour:
- 1 cup Oat Flour
- If the mixture is too dry or crumbly, add water or almond milk 1 tsp at a time until it holds together.
- Optionally, let the mixture rest in the refrigerator.
- Room Temperature: 3 days in an airtight container.
- Fridge: 2 weeks in an airtight container.
- Freezer: 3-4 months individually wrapped in plastic wrap and placed in a freezer-safe resealable zipper bag. Thaw before consuming.
- PbFit Original Powdered Peanut Butter
- Quest Nutrition Peanut Butter Protein Powder
- Anthony’s Organic Coconut Flour
- SweetLeaf Organic Stevia Sweetener Powder
- Servings: 8 3” cookies | Serving size: 1 cookie
- Calories: 92kcal
- Fat: 2.5g | Saturated fat: 1g
- Carbohydrates: 8.2g | Fiber: 4.7g | Sugar: 2g
- Protein: 9.1g
Do you lnow the ingredients in grams?
Hi Carol! I just updated the recipe with the weights 🙂