Chocolate Chip Protein Cookies
These chocolate chip protein cookies are the perfect healthy dessert. With 14 grams of protein per serving, this healthier treat is the perfect way to satisfy your sweet tooth. They’re chewy, filled with peanut butter and ready in 20 minutes!
These chocolate chip protein cookies are packed with peanut butter flavor, have 14 grams of protein per serving and are so easy to make. Like my chocolate protein cake!
They’re made with 4 key ingredients- peanut butter, eggs, protein powder and sugar. Plus a few extras like baking soda, vanilla and chocolate chips. Similar to my snickerdoodle protein cookies!
A lot of store bought protein cookies, like Lenny and Larry’s, are still loaded with artificial ingredients and are generally not as good for you as a homemade version.
While I wouldn’t recommend a protein cookie as a meal replacement, they make a great snack or healthy dessert! If you love this recipe, try my protein cookie dough, chickpea blondies or chickpea cookies next!
Before we get started…
- I suggest peanut butter for the best flavor and a higher protein content, but another nut butter like almond will also work!
- Vanilla protein powder works best here. I used pea, but whey is ok too!
- I like semi-sweet chocolate chips, but anything goes.
How to make chocolate chip protein cookies
STEP 1: In a mixing bowl, whisk together the eggs, peanut butter, sugar and vanilla until smooth.
STEP 2: Fold in the protein powder, baking soda and salt. It will be thick! Fold in the chocolate chips.
STEP 3: Scoop using a 2 tablespoon scoop and roll into balls. Flatten. They will not spread much while baking, so form into roughly the shape you want the cookies to be.
STEP 4: Bake for 8-12 minutes (I do 10 in my oven), depending on preference. They will firm up slightly as they cool.
STEP 5: Let cool on the baking sheet for 20 minutes, then enjoy! Try my protein yogurt fruit dip or banana bread protein cookies next!
Key ingredients & swaps
EGGS. Two eggs will not only add moisture to the cookies and help bind all ingredients, but they also add a generous amount of protein!
PEANUT BUTTER. Peanut butter makes up the base of these protein cookies. You can easily sub for any other kind of nut butter such as almond, but peanuts have more protein.
SUGAR. I have tested these with coconut, brown and white sugar and all work well! The color will vary depending on the kind you use.
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PROTEIN POWDER. I used a vanilla pea protein, but any kind of vanilla protein powder, such as whey, will work well. Same with my protein sugar cookies! You can use a chocolate protein powder, but that won’t create a very rich chocolate flavor, it’ll be pretty mild.
How to store and freeze
Once prepared, these chocolate chip protein cookies will keep for about 3 days. They do best in a container or on a plate with foil so they don’t dry out.
You can also freeze these after they bake! Simply let them cool completely, then transfer to a freezer safe bag and freeze for up to 1 month.
Reheat right from frozen in the oven at 300 just until warm through the center and the chocolate begins to melt.
Can I make them vegan?
Unfortunately, the eggs are essential to bind all ingredients together and prevent the cookies from falling apart. Instead, try my vegan protein cookies which are also gluten free and have no eggs.
Frequently asked questions
What happens if I add protein powder to cookies?
I do not recommend any protein powder to any traditional cookie recipe. It will likely dry out the cookies and lead to an unpleasant texture. I highly recommend following a recipe that already has protein powder, like this one!
Can I make these with no peanut butter?
Yes! You will need a nut butter of some sort though as that makes up the base of the recipe. However, you can easily use sunflower seed, almond, cashew etc.
Can I add banana?
If you want to add a banana flavor to these cookies, your best bet is to swap just one of the eggs for 1/4 cup of mashed banana. You can also try my healthy banana bread cookies!
Can I make them keto or sugar free?
Yes, feel free to use your favorite sugar replacement in these cookies to make them keto friendly and low carb. I like this one.
More high protein desserts!
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Chocolate Chip Protein Cookies
by: claire cary
Ingredients
- 2 eggs
- ⅔ cup unsalted peanut butter
- ½ cup granulated sugar white, coconut, brown etc.
- 1 teaspoon vanilla extract
- ½ cup vanilla protein powder
- ½ teaspoon baking soda
- ¼ teaspoon salt omit if PB was salted
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, whisk together the eggs, peanut butter, sugar and vanilla until smooth,
- Fold in the protein powder, baking soda and salt. It will be thick!
- Fold in the chocolate chips.
- Scoop using a 2 tablespoon scoop and roll into balls. Flatten. They will not spread much while baking, so form into roughly the shape you want the cookies to be.
- Bake for 8-12 minutes (I do 10 in my oven), depending on preference. They will firm up slightly as they cool.
- Let cool on the baking sheet for 20 minutes, then enjoy!
Notes
Comments
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They tasted great but they all melted down and spread out like a brownie. Had to cut them into squares. So disappointed, not sure where I went wrong. 😭
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Hmm, definitely shouldn’t happen! Did you swap out any ingredients?
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You will not have the problem of spreading cookies if the dough ha een refrigerated!!
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Just made these and they are SO delicious! My husband will devour these immediately.
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I love these cookies! A tad bit of cinnamon is a nice addition:)
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Yum! Love these with cinnamon!
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Now I’m not really a sweet person hahaha can I tone down the sugar level
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Yes that should be fine!
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I use 1/4 c sugar and 1/4 cup flour. Add the cinnamon, it’s really good. I also made a batch without sugar, substituted in some honey…if the batter is too thin add a little extra protein powder or a little flour. I haven’t had a bad batch yet. I even made some with chocolate protein, macadamia nuts and caramel chips.
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These are delicious ! After cooling, I stored them in a sealed Rubbermaid container. Within a few hours, they all became very soft, moist, and stuck together. Any ideas on how to prevent this?
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They can definitely get soft because of the fresher ingredients, I would try keeping them separated with a paper towel in the container and leave the lid slightly ajar!
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After you bake the cookies put them on a tray in the freezer and freeze them,then you can package them in a ziplock bag and they won’t stick together
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Yummy! I replaced peanut butter with the crunchy peanut butter. The cookies came out very well! Thanks.
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Perfect, thank you Surbhi!
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Very tasty.
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Can I use monk fruit sugar ?
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I haven’t tried that but it should be ok!
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At this point I have to leave a review because I make these cookies a few times a month! They are SO good, and I don’t feel bad eating them as a light snack since they are packed with protein… 10/10!!
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Perfect texture! Exactly what I was looking for. I replaced the sugar for ⅓ cup of erythritol and used 100% chocolate chips cookies to turn them into LCHF protein cookies. Thanks for the recipe!
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Perfect, so glad the erythritol worked well!
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SO GOOD! I’ve been trying to find ways to up my protein in ways other than shakes, and a lot of bars have tons of crap in them. These are so clean and easy! I love knowing what’s in my protein cookies, and they are delicious at that! Will definitely be making again.
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Thank you Courtney! Makes me so happy you love these!
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I subbed honey for the sugar and added enough oats to make them scoop-able so delicious!!
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I made these cookies and they are great! However they turned out to be very fluffy and cakey not chewy! I tried it twice with different baking times but same result… any tips on how to make it chewy?
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They’re naturally going to be a bit cakier because of the protein powder, but you can try using dark brown sugar to get a chewier texture or sub one of the eggs for 1/4 cup of apple sauce to prevent too fluffy of a texture.
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This a worthwhile recipe to keep in your meal prepping pocket. I’ve tried loads of protein cookie/ball recipes and have bought many different kinds as well. This is my new favorite by a landslide. I used golden white sugar today because that’s what I had on hand. Thrilled to have come across this!! Easy and fast!!
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Made my day! Thank you Jennifer!
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Tried this out, the mixture was very sticky so added more whey protein and it turned out very cakey and dry. Cut them into pieces and used them as cereal with some warm milk. tastes amazing!
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Will definitely be very cakey and dry if you add more protein powder, as it’s very drying. The dough should be a bit sticky, so I’d stick with the recipe as written for traitional cookie texture!
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Just made a double batch of these cookies, and they are delicious! Not too sweet and the perfect texture. I used chocolate whey protein powder, and it worked beautifully! Thanks for another great recipe!
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Perfect! So happy you enjoyed these!
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