Peanut Butter Chocolate Chip Cookies (Almond Flour and Protein)

Healthier, super easy, but oh-so-delicious, Peanut Butter Chocolate Chip Cookies with Protein. Decadent, extra peanutty and loaded with chocolate chunks, but made without any refined sugars or gluten. Every bite has a chewy, crisp edge with a soft and chocolatey center. There’s absolutely nothing not to love about these salty, sweet peanut butter cookies.

1 stick (½ cup) salted butter, at room temperature
½ cup pure maple syrup
½ cup peanut butter
1 large egg
2 tsp. pure vanilla extract
1⅔ cups almond flour
¼ cup unflavoured whey protein powder
1 tsp. baking soda
½ tsp. sea salt
1 cup semi-sweet or dark chocolate chips or chunks
flaky sea salt, for sprinkling

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a baking sheet with parchment paper.

In a mixing bowl, beat the butter. Slowly add the maple syrup, beating until whipped. Add the peanut butter and mix to combine. Beat in the egg and vanilla. Add the almond flour, protein powder, baking soda and salt. Fold in the chocolate chips/chunks.

Scoop the dough out into rounded 1 Tbsp. size balls, the dough will be wet. Place 2" apart on the prepared baking sheet.

Bake for 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter gently to deflate each cookie. Return to the oven and bake another 3-4 minutes, the cookies will be browning, but still doughy in the center. Remove from the oven and gently tap the baking sheet on the counter 1-2 times.

Let the cookies cool on the baking sheet. Sprinkle with flaky sea salt (if desired). Eat warm or let cool and store in an airtight container for up to 4 days.

Makes 18 cookies.

Cook's Notes:

• Alternate flour: if you prefer, you can bake these cookies using a total of 1⅓ cups all-purpose flour. The cookies will come out a little thicker, but they will be just as delicious.
• Freezing: the cookie dough balls can be frozen for up to 3 months. Thaw, then bake as directed.