High Protein Whole Wheat Peanut Butter Biscuits
Elevate your snack game with these High Protein Whole Wheat Peanut Butter Biscuits, the perfect balance of hearty and healthy! Packed with whole wheat flour, creamy natural peanut butter, and a boost of whey protein, these biscuits are a delicious way to start your day or refuel after a workout. The addition of Greek yogurt and a touch of honey or maple syrup keeps them moist and naturally sweetened, while a quick press with a fork gives them a classic crisscross finish. Ready in just 30 minutes from prep to table, these biscuits are ideal for breakfast, a grab-and-go snack, or a post-gym treat. Plus, they’re easy to store and taste great whether warm or at room temperature. Boost your protein intake with every bite of these satisfying and wholesome treats!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 scoop Whey protein powder (vanilla or unflavored)
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Creamy peanut butter (natural, no sugar added)
- 0.5 cups Greek yogurt (plain, non-fat or low-fat)
- 2 tablespoons Honey or maple syrup
- 0.25 cups Milk (dairy or non-dairy)
- 1 large Egg
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the whole wheat flour, whey protein powder, baking powder, baking soda, and salt. Whisk together until evenly distributed.
In a separate bowl, mix the creamy peanut butter, Greek yogurt, and honey (or maple syrup) until smooth and well combined.
Add the milk, egg, and vanilla extract to the wet mixture. Stir until the ingredients are fully incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring gently after each addition. Mix until a soft dough forms. Do not overmix.
Scoop 2-tablespoon portions of dough and drop them onto the prepared baking sheet, spacing them about 2 inches apart.
Use a fork to gently press down each biscuit, creating a crisscross pattern on the top.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are lightly golden brown and firm to the touch.
Remove the biscuits from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 2666 mg | 116% | |
| Total Carbohydrate | 250.0 g | 91% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 51.0 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 482 mg | 37% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2259 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
