These cookies are straight-up heavenly! Nope, they’re not super low fat or super high in protein, but they are low in sugar and taste amazing. These are perfect for when you want a legit cookie experience without the sugar coma. WARNING: these are addictive. I think next time I make these I’ll use dry-roasted salted cashews… how yummy does that sound? And yes, I definitely will be making these again!

For an extra boost of protein, I used The Protein Chef Baking Protein by Labrada Nutrition, which is an unflavored whey concentrate. Now you can make protein goodies that don’t taste like whatever protein powder you used! Use code “SARAH10” for 10% all orders from www.labrada.com. Another type of unflavored protein powder (like a whey-casein blend or plant-based protein) might work, but you may need to add more liquid (water or milk) to get a workable cookie dough. Keep in mind, any time you change the protein powder used, you will change the flavor and texture of the end product somewhat. You can also use a vanilla-flavored whey protein, just reduce the amount of vanilla extract to half a teaspoon and reduce the amount of sweetener by 25-30%. 

To keep the carbs down, I opted for coconut flour (Bob’s Red Mill Organic Coconut Flour is the only one I use), but you can sub twice as much all-purpose flour, brown rice flour, oat flour, or gluten-free baking blend if you prefer. Also, I used a combination of Pyure Organic Stevia Blend and Truvia Brown Sugar Blend for that melt-in-your-mouth sweetness we love in cookies. You can also use Truvia Baking Blend in place of the stevia blend, or twice as much baking stevia or granulated erythritol. Instead of the brown sugar blend, feel free to use Truvia Baking Blend, or again, twice as much baking stevia or granulated erythritol. Sukrin Gold is another sugar-free brown sugar alternative made from erythritol. 

For just the right balance of crunchy and soft, I used a combination of Smart Balance Buttery Spread and creamy cashew butter. Of course, you can use regular butter or ghee in place of the Smart Balance, or any buttery spread you like (just not “light” spreads, which aren’t meant for baking). You can also play around with using peanut butter, sunflower seed butter, tahini, or almond butter instead of cashew butter, but cashew butter is my fave so I went with that! 

And of course, these cookies are littered with plenty of sweet white chocolate chips and lightly salted peanuts. The flavor is a delightful mix of salty and sweet. I really hope you get to try these, and if you do, I’d love your comments below!

Here’s the recipe 🙂

White Chocolate Peanut Protein Cookies
Makes 18 cookies
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  1. 90g The Protein Chef Baking Protein*
  2. 6 tbsp. coconut flour*
  3. 6 tbsp. Pyure organic baking stevia*
  4. 1/4 cup Truvia brown sugar blend*
  5. 1/4 tsp. baking soda
  6. 1/4 tsp. salt (optional)
  7. 1/4 cup creamy cashew butter*
  8. 1/4 cup Smart Balance buttery spread*
  9. 1/4 cup (2 large) egg whites
  10. 3/4 tsp. vanilla extract
  11. 1/4 cup dry-roasted lightly salted peanuts
  12. 1 oz. white chocolate chips
  13. *See above for substitutions.
  1. Preheat oven to 350 degrees F.
  2. Whisk together dry ingredients (through salt) in a medium mixing bowl.
  3. Add in wet ingredients (through) vanilla, and mix until a dough forms. Add more liquid (water or milk) is dough seems crumbly after mixing completely.
  4. Fold in peanuts and white chocolate chips.
  5. Line a full-size cookie sheet with parchment paper and lightly spray with cooking spray.
  6. Using rounded tablespoonfuls, scoop batter onto sheet to make 18 cookies. Press cookies flat.
  7. Bake for 8-10 minutes or until edges are lightly golden brown and center is still soft.
  8. Let cookies cool for 5-10 minutes before eating!
  9. Store leftovers at room temperature up to one week.
  1. Calories (per cookie, including): 93kcal, Fat: 5.7g, Sat fat: 2.0g, Carbs: 7g, Fiber: 1g, Sugar: 3g, Protein: 5g, Sodium: 109mg
  2. © 2016 No Excuses Nutrition. If you wish to publish this exact recipe digitally (website, blog, ebook) or in tangible format (cookbook, magazine), you must first request permission by emailing noexcusesnutritionllc@gmail.com. If publishing an adapted version with one or more ingredients changed, it is sufficient to mention "inspired by No Excuses Nutrition."
No Excuses Nutrition http://www.noexcusesnutrition.com/


  1. Maybe you can help me with my problem. Every time I try to make cookies with protein powder, they don’t become hard, they stay soft, like a cake. Do you know why this is?
    Also, what do you think about adding dry milk into the ingredients?

    • Hi Michael – the reason for this is most recipe creators fail to use a proper binder or enough fat to make the cookies chewy and crisp on the edges. I cannot comment on the dry milk since I’ve never tried it! Let me know how it goes if you do 🙂

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