Your Cart

$150 away from free shipping.

Your cart is currently empty.

20% off when you subscribe today!

Chocolate, Peanut Butter, Protein

Peanut Butter Cup Cookies

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

Recent Articles

Chocolate Chip Pumpkin Spice Cookies image

Chocolate Chip Pumpkin Spice Cookies

It’s that time of year again...time for pumpkin-flavored everything. While I love the flavor of pumpkin spice, all of these...
Read Article
Fluffy Pumpkin Protein Pancakes image

Fluffy Pumpkin Protein Pancakes

This pancake recipe is insane - it's so moist and fluffy you won't believe that it has no sugar and...
Read Article
Pumpkin Oatmeal Protein Cookies image

Pumpkin Oatmeal Protein Cookies

Packed with protein, zero sugar and is filled with healthy fats and complex carbs.
Read Article
Pumpkin Protein Balls image

Pumpkin Protein Balls

Drop everything and go make these pumpkin spice protein balls!
Read Article
3 Minute Pumpkin Protein Oats image

3 Minute Pumpkin Protein Oats

You’ve heard of overnight oats, now meet 3-min oats!
Read Article

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

Ingredients

Instructions

Ingredients

  • 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

Instructions

  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: