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Chocolate, Peanut Butter, Protein

Peanut Butter Cup Cookies

[[ recipeID=recipe-8kng9qkma, title=Peanut Butter Cup Cookies ]]

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My family is fully peanut butter obsessed! So it’s important to have a holiday recipe for peanut butter cup cookies! This is by far the best grain-free, protein-full version of peanut butter cup cookies that I’ve ever come up with. 

Which is why you’ll never see me make a single batch…double batch or nothing!

My freezer is full of these tasty morsels...ready for an after dinner sweet tooth attack :)

Servings: 24

Keywords: Peanut Butter, Chocolate, Protein

  • Prep Time: 30 mins
  • Cook Time: 9 mins
  • Total Time: 39 mins




  • ½ cup Trulean Rich Dutch Chocolate Grass Fed Whey Protein
  • ½ cup Butter OR Coconut Oil
  • ½ cup creamy peanut butter
  • 1 cup brown Swerve
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • ⅛ teaspoon baking soda
  • 1 egg
  • 2 Tablespoons almond milk
  • 1 teaspoon vanilla extract
  • 1 cup blanched almond flour
  • 24 Lily's Stevia-Sweetened Chocolate Peanut Butter Cups, unwrapped


  1. Preheat the oven to 350 degrees F. Line a mini cupcake pan with liners.
  2. In a large bowl beat the shortening and peanut butter on high for 30 seconds. Add the swerve, baking powder, salt and baking soda. Beat on medium for 2 minutes, scraping down the sides as needed. Beat in the egg, almond milk and vanilla. Beat in the almond flour and protein powder.
  3. Shape into 1 inch balls and place each into a paper-lined mini muffin tin. Bake for 9 minutes. Do not overbake! Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Nutrition Facts

Serving Size: 24

Serving Per Recipe: 24

Amount Per Serving
Calories 134
% Daily Value*
Total Fat 10g 15%
Saturated Fat g 0%
Trans Fat g
Sodium 80mg 3%
Total Carbohydrate 16g 5%
Dietary Fiber 5g 20%
Sugars g
Protein 7g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: