These protein cookies are the real deal: high protein, low sugar, and low-GI. Oh, and delicious. Did I mention that bit? Because there are.

Absolutely. So. Yum.

Now, sweet treats shouldn’t make up your entire diet, but I also think it’s silly to be overly restrictive when it comes to healthy eating. There’s definitely place for things like this in a diverse diet. But it’s even better when you can make something this tasty that is also really nutritious.

I think that’s why I love this healthy recipe so much: I get to have my cookies and eat them too.

Makes eight cookies. Each cookie provides approximately 182 calories, 10 grams of protein, and seven grams of carbohydrates (of which four grams is sugar).

What You’ll Need:

1/2 cup natural peanut butter (I like crunchy!)
1/4 cup erythritol (or your choice of sugar)
1 large whole egg + 1 large egg white, whisked
3/4 tsp vanilla essence
pinch sea salt
1 heaped scoop Aussie Bodies FIT Whey Protein Powder, vanilla flavour
1/4 tsp baking powder
2 tb ground oats*
3 tb dark chocolate chips
1 tb crushed peanuts, to top


Preheat the oven to 180 degrees Celsius.

Combine the peanut butter, erythritol, egg and egg white, vanilla essence, and sea salt in a large bowl. Mix until well combined.

Add the Aussie Bodies protein powder, baking powder, and ground oats; and use a spatula to combine well. It might initially seem like the mix is too dry, but persist and it should turn to the perfect dough consistency. If not, add a tiny splash of your choice of milk, and keep going.

Lastly, stir through the chocolate chips.

With damp hands (wash them quickly then pat dry with a tea towel; this will help prevent the dough from sticking to your hands!) form 8 evenly-sized balls from the dough.

Line a baking tray with greaseproof paper, arrange the balls of dough evenly, then flatten slightly with the back of a damp fork.

Top with crushed peanuts and use your fingers to press them into the tops of the cookies.

Bake for 10-12 minutes or until they are just turning lightly golden brown around the edges. Don’t overcook them, as these cookies taste way better if they’re still slightly soft.

Remove from the oven and leave the cookies to cool for a few minutes, before transferring them to a wire rack.

Store the cookies in an airtight container and devour them just as they are over the next few days. Alternatively, they freeze really well and you can then reheat them whenever your need — it makes the chocolate chips all delicious and gooey!

*Oh and if you’re wondering what ground oats are, they’re just normal oats that you run through a bullet blender (or similar) until they’re like a flour. Easy!

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