Why You’ll Love these Protein Cookies
After ten years of recipe testing, I’ve learned that the best cookie recipes are the ones you keep reaching for days later. These easy protein cookies pass that test!
Not only that, but they’re made with a few simple (and real) pantry staples, which I prefer to the artificial ingredients in store bought protein cookies (like Lenny & Larrys).
My kids loved them so much they thought they were regular chocolate chip cookies! I love sneaking extra protein into snacks or treats (like this cottage cheese cookie dough) without anyone noticing!
You’ll love them because:
- Protein boost: 10 grams per cookie, depending on the protein powder.
- Quick & easy: just one bowl and 10 minutes of prep.
- Flexible: works with whey or plant-based protein and fits into most diets like gluten-free, dairy-free, and paleo.
- Kid-friendly: the flavor is classic chocolate chip!
Love protein treats? Try cookie dough protein bars, protein puppy chow, or cake batter protein balls next.
My Top Tips Before You Start
- Don’t over-bake them: The cookies should look slightly underdone when you pull them out. Don’t worry, they’ll set as they cool.
- Use vanilla protein powder for best results. I like Be Well by Kelly because it’s made with monkfruit and doesn’t add any artificial sweeteners to this cookie.
- Peanut butter adds a bonus boost of protein to cookies and gives them great flavor. I like to swap it for cashew butter if I want a mild flavor, or tahini to keep them nut-free.
- Press extra chocolate chips on top of each cookie right out of the oven and finish with flaky salt. It gives them that bakery cookie look I swear by in classics like pudding cookies.
Key Ingredients (& Swaps)
The key ingredients in protein cookies include peanut butter, eggs, protein powder, sweetener, and chocolate chips. Here are a few tips and swaps for each!
- Creamy peanut butter: use regular creamy (not drippy/oily) for best structure.
- Light brown sugar: adds moisture and chew, but coconut sugar is a great option.
- Eggs: binds the dough and keep cookies soft (plus adds extra protein).
- Baking soda + salt: for lift and balance.
- Protein powder: whey, plant-based, or collagen all work. I tested these with Be Well by Kelly vanilla protein. I love that it’s made with. monk fruit!
- Chocolate chips: chocolate chips or chunks work. Use Enjoy Life or Hu Kitchen for a dairy-free option.
How to Make Protein Cookies
Step 1: Whisk the wet ingredients then stir in the dry ingredients. The dough will be thick!
Step 2: Stir in the chocolate chips.
Step 3: Use a medium cookie scoop (about 2 Tbsp) to scoop the cookie dough onto a parchment lined baking pan.
Step 4: Bake for 8-10 minutes (I did 9 in my oven), until the edges are set and tops look just done. Cool for a few minutes on the baking sheet then on a wire rack. They’ll firm up slightly as they cool.
Don’t forget to try my protein yogurt fruit dip or protein chocolate peanut butter reese’s eggs next!
Can I Make them Vegan?
The eggs add a lot of structure and extra protein to these cookies, so I don’t recommend swapping them with a flax egg or egg replacement. Instead, try a specifically developed vegan protein cookie.
Storage & Freezing
Store: once baked, you can store these chocolate chip protein cookies in an airtight container for 4–5 days (if they last that long!).
Freezer: Freeze baked protein cookies or cookie dough for up to 3 months. Bake frozen cookie dough right from frozen for 1-2 extra minutes.
More High-Protein Desserts
Protein Cookies
Save this Recipe!
Ingredients
- 1 cup creamy creamy peanut butter not drippy
- 2/3 cup coconut sugar or packed brown sugar
- 2 large eggs room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2/3 cup vanilla protein powder whey or plant-based works
- 1/2 cup chocolate chips or chunks dairy-free or regular, plus more for topping
Instructions
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper.
- Whisk wet ingredients (2 min): In a large bowl, whisk together the peanut butter, brown sugar, egg, and vanilla until smooth.1 cup creamy creamy peanut butter, 2/3 cup coconut sugar, 2 large eggs, 1 1/2 teaspoons vanilla extract
- Add dry ingredients (2 min): Stir in the protein powder, baking soda, and salt using a rubber spatula until just combined. Fold in the chocolate chips.1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 2/3 cup vanilla protein powder, 1/2 cup chocolate chips or chunks
- Scoop the dough (2 min): Use a medium cookie scoop (about 2 Tablespoons) to scoop the dough and roll into balls. Place them on the baking sheet 2 inches apart.
- Bake (8-10 min): Bake in the preheated oven for 8–10 minutes, until the edges are lightly golden and the tops are just set. Do not over bake. Let them cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. Press extra chocolate chips into the tops of the warm cookies, if desired, and sprinkle with flaky salt.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
Protein cookies can be a healthier snack alternative, but determining if they’re ‘healthy’ will depend on the ingredients, overall macros, and how they fit into your diet. I wouldn’t eat them for a meal replacement, but they’re a great boost of protein in a dessert that happens to be gluten-free, dairy-free, and easily refined-sugar free.
There are 10 grams of protein in each chocolate chip cookie. They aren’t very large, so I love that they back a decent amount into one cookie, compared to the huge (and high calorie) store bought cookies like Quest or Lenny and Larry.
No you can’t swap flour for protein powder in any cookie recipe. It will likely dry them out and change the texture completely. You’ll need to follow a specifically developed protein cookie recipe (like this one!) for best results.
Any vanilla protein powder you have on hand will work! I used a whey protein powder, but a plant-based protein, like pea protein, is another great option. Unflavored protein or collagen are good options in a pinch.
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