These chewy, chocolatey cookies are inspired by the classic Star Crunch snack but made with high-protein ingredients.
Yield: 10 cookies
Ingredients
Cookie Base
- 2 cups (60 g) crispy rice cereal
- 1 cup (90 g) high-protein puffed cereal (such as protein puffs)
- 1 cup (240 g) natural creamy peanut butter
- ½ cup (120 g) sugar-free maple syrup or honey
- ¼ cup (30 g) unsweetened cocoa powder
- 2 scoops (60 g) chocolate protein powder
- 1 tsp vanilla extract
- Pinch of salt
Chocolate Topping
- ½ cup (85 g) sugar-free dark chocolate chips
- 1 tsp coconut oil (optional, for a smoother coating)
Instructions
- Line a baking tray or large plate with parchment paper.
- In a microwave-safe bowl, combine the peanut butter and maple syrup. Microwave for 30–45 seconds until smooth, then stir in the cocoa powder, vanilla, and salt.
- Allow the mixture to cool slightly before whisking in the chocolate protein powder until smooth.
- Fold in the crispy rice cereal and protein puffs until evenly coated.
- Scoop about ¼ cup of the mixture for each cookie onto the prepared tray and gently flatten into rounds.
- Melt the chocolate chips with the coconut oil in 20-second intervals, stirring until smooth.
- Drizzle or spread the melted chocolate over each cookie.
- Refrigerate for 30–45 minutes, or until firm.
Nutrition (Approximate, Per Cookie)
- Calories: 220
- Protein: 15–17 g
- Carbohydrates: 15 g
- Fat: 11 g
- Fiber: 3 g
Extra Protein Version (20+ g Per Cookie)
For even more protein:
- Add ½ cup (120 g) powdered peanut butter to the mixture.
- Use 3 scoops (90 g) chocolate protein powder instead of 2.
- Replace half of the peanut butter with ½ cup (120 g) plain nonfat Greek yogurt. If needed, add an extra tablespoon of powdered peanut butter to keep the mixture thick.