By My healthier peanut butter blossoms are easy to whip up in just 15 minutes with no chill time and a short bake time. They have 5g of protein as opposed to standard cookies, which have around 2, and for the same calories.
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I'm a cookie snob between my gluten free protein cookie, easy protein chocolate chip cookie, and no bake protein cookies without protein powder. They must be soft, chewy, and sweet enough to be an actual cookie and not a healthy recipe called a cookie.
There were three main things I needed to happen for this recipe. I wanted to use peanut butter powder for more protein and less fat, I wanted these to have less sugar, and I needed them to be so simple and so good! And here we are 😊, so let's bake this high protein dessert!
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mix the peanut butter powder first!
The key to successfully making a peanut butter powder cookie is to mix the power first with the water, then add regular peanut butter on top. Because we are making peanut butter with PB powder and water, it has more moisture than regular peanut butter.
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Peanut butter: We are using both peanut butter powder and peanut butter to keep the moisture low and balance macros a bit better. All peanut butter will work, too.
- Butter: Necessary for the best cookies.
- Egg whites: I prefer these in general in my baked goods for lower fat and more protein.
- Sugar: We are using both maple syrup and brown sugar. The brown sugar helps stabilize the cookie, but coconut sugar should work too.
- Basics: Flour, baking powder, and salt! A 1:1 gluten-free flour should work too, but I haven't tested it.
- Hemp seeds: Feel free to leave these out or swap for flaxseeds.
- Chocolate Kisses: I prefer dark chocolate for a more balanced flavor and fewer calories.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
step by step: tips to nail these high protein peanut butter blossoms every time
- Mix the peanut butter powder and water first. This is crucial for these cookies to work out!
- Then add that to a ⅓ measuring cup and top it off with regular peanut butter.
- Flatten them before baking. This is a thick dough without much butter, so they won't spread on their own.
- Add the chocolate chips right when they come out of the oven so they stay in.
quick recipe video
make these just peanut butter cookies
You can definitely leave the chocolate Kisses off of these cookies to make them just peanut butter cookies. However, I will say that the cookies themselves are not that sweet, so I'd maybe recommend rolling them in sugar before baking if you want them really sweet.
troubleshooting & testing notes
Flattening the cookies
I tested this recipe with manually flattening them before baking and not. The ones that weren't pressed flat never spread out.
Using all PB powder
I did test this first, but it just has such a high moisture content when mixed with water. This resulted in dry cookies because that moisture just cooked out.
can you freeze healthy peanut butter blossoms?
Sure can! Once baked, freeze them in a single layer on a sheet tray, then transfer to a freezer-safe container or bag to store for up to 3 months. Or, you can roll out the dough, flatten it, then freeze it. Bake from frozen, but add a few minutes to the total bake time.
Recipe
healthier peanut butter blossoms (high protein)
Ingredients
- ⅓ cup pb powder + 3-4 tablespoon water* (see notes)
- 2 tablespoon runny peanut butter
- 1 tablespoon light butter, melted (any butter is fine)
- 3 tablespoon egg whites (can use 2 whole eggs)
- 1 tablespoon maple syrup (or sugar free alternative)
- 1 teaspoon vanilla extract
- ⅓ cup brown sugar (or coconut sugar or sugar free alternative)
- ⅔ cup all purpose flour
- ¾ teaspoon baking powder
- ½ c hemp seeds (hulled hemp hearts)
- ½ teaspoon salt
- 14 Hershey's Kisses dark chocolate (or milk chocolate)
Before you start!
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Instructions
- Preheat the oven to 350 degrees.
- In a bowl, mix together ⅓ cup pb powder + 3-4 tablespoon water*, using 3 tablespoon at first and then adding 1 more as needed for a runny, normal peanut butter-like consistency. This will vary based on the type of PB powder you use.Pour this into a ⅓rd measuring cup and then add your 2 tablespoon runny peanut butter on top or as much needed to get ⅓ cup of total peanut butter.
- Pour this into a large mixing bowl and then add the 1 tablespoon light butter, melted, 3 tablespoon egg whites, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, and ⅓ cup brown sugar and mix well using a hand beater.
- Add in the ⅔ cup all purpose flour, ¾ teaspoon baking powder, ½ c hemp seeds, and ½ teaspoon salt and mix until a thick cookie dough has formed. Use a 1.5 tablespoon cookie scoop to scoop out 14 balls. Place these on a sheet tray (they don't need much space between) and then use the back of a spoon or your hand to gently press down or flatten the cookies. If the dough is sticky, lightly wet the spoon each time it starts to stick to prevent it from sticking more.
- Bake for 10-12 minutes or until set around the edges. While they bake, unwrap the 14 Hershey's Kisses dark chocolate.Remove from the oven and then immediately press the chocolate Kisses into each cookie's center. Let cool for 10-15 minutes, then enjoy! Let cool completely before storing.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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