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No Bake Chocolate Protein Cookies

No Bake Chocolate Protein Cookies

Calories 164 (44% from fat)
Fat 8 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Cholesterol 12 mg.
Sodium 92 mg.
Carb. 25 gram
Fiber 3.5 gram
Sugar 2 gram
Sugar Alcohol 5 gram
Protein 6.5 gram

Ingredients


1 1/2 cups Splenda

1/2 cup Swerve Brown Zero Calorie Sweetener
Swerve Brown

1/3 cup (1 scoop) protein powder
(We used Ryse Jet-Puffed Marshmallow Flavor Loaded Protein.)
Ryse Jet-Puffed Marshmallow Flavor Loaded Protein

1/2 cup dark cocoa powder
(We used Hershey's Special Dark Cocoa.)

1/8 teaspoon salt

4 tablespoons butter

1 teaspoon vanilla extract


1/2 cup reduced-fat creamy peanut butter


3 cups quick oats
(We used Quaker Oats Quick 1-Minute Oats.)


Inspired by the delicious cookies from Fausto’s Food Palace in Key West, this no-bake cookie recipe dramatically reduces sugar and fat while boosting protein. After several attempts, we’ve crafted a cookie that makes a tasty snack for a quick energy boost. Although they contain slightly more fat than our usual recipes, each cookie has only 164 calories, making them a sensible choice for a sweet treat.

1. In a saucepan, combine the first seven ingredients, Splenda, Swerve Brown Sweetener, protein powder, cocoa powder, salt, butter, and vanilla extract.

In a saucepan, combine the first seven ingredients, Splenda, Swerve Brown Sweetener, protein powder, cocoa powder, salt, butter, and vanilla extract.

2. Heat the mixture over medium heat, stirring until the butter melts and the ingredients thoroughly combine, about 4-5 minutes.

Heat the mixture over medium heat, stirring until the butter melts and the ingredients thoroughly combine, about 4-5 minutes.

3. Stir in the peanut butter until fully incorporated, which should take about another minute.

Stir in the peanut butter until fully incorporated, which should take about another minute.

4. Gradually mix in the oatmeal until well combined.

Gradually mix in the oatmeal until well combined.

Gradually mix in the oatmeal until well combined.

5. Line a baking sheet with wax paper.

Line a baking sheet with wax paper.

6. Measure approximately 1/4 cup of the mixture for each cookie and place it on the wax paper. Flatten each cookie slightly; they can be placed close together since they won’t spread.

Measure approximately 1/4 cup of the mixture for each cookie and place it on the wax paper. Flatten each cookie slightly; they can be placed close together since they won’t spread.

Measure approximately 1/4 cup of the mixture for each cookie and place it on the wax paper. Flatten each cookie slightly; they can be placed close together since they won’t spread.

7. Cover the baking sheet and refrigerate for at least 2-3 hours, or until the cookies are chilled and firm.

8. Store the cookies in an airtight container lined with wax paper. They will keep for up to 5 days in the refrigerator or can be frozen for up to 6 months. To thaw, simply transfer them to the refrigerator the night before you plan to enjoy them.

Yield: 14 Servings, 1 Cookie Per Serving



No Bake Chocolate Protein Cookies
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