Buckeye Cookies (healthy, high protein, gluten free)
Buckeye cookies have all of the traditional flavors of buckeyes, but these are made with healthy ingredients, packed with protein, gluten free, and topped with a creamy peanut butter layer.
Y’all already know how I feel about the peanut butter chocolate combo, and I think I like these cookies better than regular buckeyes!
The chocolate cookie is super fudgy while getting a mouth full of peanut butter in every bite.
My favorite part about this healthy cookie recipe is all of the protein! I promise you cannot taste the protein powder at all!
In fact, you don’t even have to tell anyone they are considered healthy. They are that good! I will definitely be adding them to this list of 25 High Protein Desserts to Satisfy Your Cravings.
While these are normally baked around the holidays, I like them all year. However, if you are in the baking mood or want to build a library for holiday cookies, save the recipes below.
- 34 of the BEST Gluten Free Christmas Cookies
- 11 of the Most Delicious Snickerdoodle Cookies without Cream Of Tartar
- 50 Dairy Free Desserts
What Are Buckeyes?
Traditionally speaking, buckeyes are a popular sweet treat, particularly in the Midwest region.
It is named after the state tree of Ohio, which is known as the buckeye tree.
Buckeyes are made with a combination of peanut butter and powdered sugar, which is rolled into balls and then dipped in chocolate.
The finished product looks like a small, round truffle with a peanut butter center and a chocolate coating.
These are often on the top of the dessert list at parties, holidays, and other special occasions. They also make the perfect edible gift.
Ingredients
- Butter – be sure you allow time for it to come to room temperature.
- Greek yogurt – make sure it’s the plain kind.
- brown sugar – pack when measuring.
- Applesauce – use unsweetened
- egg
- vanilla extract
- Oat flour
- protein powder – use your favorite kind of chocolate protein powder. I really like Orgain.
- cocoa powder
- baking soda – aids with rising, so make sure it isn’t expired.
- salt
For the peanut butter topping
- peanut butter – choose a natural, creamy kind. The only ingredients should be peanuts and salt (if any).
- vanilla protein powder
- almond flour
- chocolate chips – melt the chips to drizzle over the tops.
- coconut oil – helps the chocolate to melt, so it’s nice and smooth.
How to Make Buckeye Cookies
Use a mixer to cream the softened butter, yogurt, applesauce and brown sugar together.
Add the egg and vanilla and whisk to combine. Then mix in the flour, protein powder, baking soda, cocoa powder, and salt just until the ingredients are incorporated.
Place the dough in the fridge, covered, for 2 hours or overnight.
Once dough has chilled, preheat your oven to 350F and line a baking sheet with pachment paper. Spray with cooking spray.
Scoop out 8 cookie dough balls and place them on the baking sheet. Flatten with the back of a spoon so they are about 1 inch thick.
Bake for 10 minutes.
While the cookies are baking, mix the peanut butter and protein powder together. Roll the peanut butter mixture into 1-inch balls.
Remove the cookies from the oven. Press a peanut butter ball on top of each cookie.
Melt the chocolate chips with the coconut oil on the stovetop or in the microwave.
Drizzle the chocolate over top of the peanut butter layer.
How to Store
Keep leftover cookies in an airtight container for 4 days on the counter.
Freeze in bags separated by parchment paper for up to 3 months.
Tips for Making
- Avoid over mixing the cookie dough so they don’t turn out tough.
- When melting the chocolate, if you are using the microwave, heat in 15 second increments and stir in between each.
- Allow the cookies to cool and set completely before storing them.
More Healthy and Delicious Cookies:
- Vegan Peanut Butter Chocolate Chip Cookies
- No Bake Nutella Cookies
- Steel Cut Oatmeal Cookies
- Gluten Free Nutella Thumbprint Cookies
- Healthy S’mores Cookies (Gluten-free, Flourless)
- Chocolate Caramel Chip Cookies
Buckeye Cookies (healthy, protein)
Ingredients
- 1/4 cup butter room temp
- ¼ cup plain greek yogurt
- 1/4 Cup Applesauce
- 3/4 cup brown sugar
- 1 large egg
- 2 tsp vanilla extract
- ¾ cup oat flour
- 1/3 cup protein powder
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For the peanut butter topping
- 1/2 cup creamy all-natural peanut butter
- 5 tablespoons vanilla protein powder
- 2 tbsp almond flour
- 1/2 cup chocolate chips
- 1 tablespoons coconut oil
Instructions
- Cream the butter, greek yogurt, and brown sugar, and applesauce together until creamy.
- Mix in the egg, and vanilla extract until combined, then add in the flour, protein powder, baking soda, cocoa powder, and salt and mix just until combined.
- Place in the fridge for 2 hours or overnight.
- Preheat the oven to 350F. Line a baking sheet with parchment paper and spray with cooking spray.
- Scoop out 8 equally sized cookie dough balls, place them on a baking sheet and gently flatten to about 1 inch in thickness. Bake the cookies in the preheated oven for 10 minutes.
- While the cookies are baking, make your peanut butter topping/filling by combining peanut butter and protein powder in a small mixing bowl.
- Roll the peanut butter mixture into 1-tablespoon sized balls and place on a plate or wax/parchment paper until cookies are done.
- Once cooking are done, press 1 peanut butter ball into each cookies.
- While your cookies are still warm, melt your chocolate chips and oil/butter down over the stove or in the microwave, mixing throughout after every 30 second interval.
- Use a spoon to drizzle chocolate over each cookie to create the buckeye effect.
