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–+ servings
fresh baked protein cookies on a piece of parchment paper with a bowl of flaky salt.

Protein Cookies

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These protein cookies are chewy, sweet, and filled with melty chocolate chips. They come together in under 20 minutes with 5 main ingredients and deliver 10 grams of protein in each cookie. My kids thought they were regular chocolate chip cookies, and they still taste great days later!
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Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Servings: 12 cookies
Author: Molly Thompson

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

Protein Powder Type: This recipe works with most protein powders, including whey and plant-based. I like Be Well by Kelly vanilla protein powder!
Texture Tip: Cookies may appear soft when first out of the oven, but they’ll firm up as they cool. Avoid over baking for the best chewy texture.
Peanut Butter: Use regular creamy peanut butter for best results. Natural peanut butter (the drippy kind) will change the texture of the cookie and they may spread more than expected. 
Storage: Store leftover protein cookies in an airtight container at room temperature for 4–5 days or freeze for up to 3 months. 

Nutrition

Serving: 1cookie | Calories: 247kcal | Carbohydrates: 23g | Protein: 10g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 40mg | Sodium: 264mg | Fiber: 1g | Sugar: 19g | Vitamin A: 40IU | Calcium: 61mg | Iron: 1mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!