Line your baking sheet with parchment paper to prevent sticking, avoid the use of more fat to grease your pan, and make for an easier clean up!

 

Ingredients

1/2 cup 100 percent natural peanut butter

1/2 cup granulated sugar  (approximately 2-4 tablespoons more sugar for rolling cookies, set aside)

2 egg whites

2 tablespoons 100 percent whey protein powder (unflavored)

1/4 - 1/2 teaspoon pure vanilla

1/8 teaspoon sea salt

2 tablespoons mini chocolate chips OR dark chocolate chunks  *optional

 

Preheat oven to 350 degrees.  Cream together peanut butter and sugar until fluffy.  Then, mix in the vanilla & salt.  Add egg whites, one at a time to ensure thorough and easy mixing.  Next, add whey to thicken.  If using chocolate chips, mix into recipe last.  Scoop out a spoonful of dough and drop into sugar.  Roll around briefly to coat, and create a firmer ball.  Place on parchment-lined cookie sheet.  Keep them about 2 inches apart.

Bake for 10 to 12 minutes, until barely golden.  DO NOT OVERBAKE!  Remove and slide parchment paper with cookies, aside to cool.  Makes approximately 15 cookies.

 

Serving size: 2 cookies

Calories: 188 / Total fat: 9.7g / Sat. Fat: 2.3g / Carbs: 18g / Protein: 7g

*This recipe is calculated with the chocolate chips included. You can omit them to lower the fat and sugar content even further.  Recipe without chocolate chips will make a few less cookies.