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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Hi Claire! I made your recipe twice and both times they turned out really cakey..almost more like chocolate chip muffin tops than chocolate chip cookies. I wonder where I went wrong?
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What protein powder are you using? You can try adding in more baking soda to encourage more spreading.
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These are so good!
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YUM! My first time making protein powder ANYTHING and I am so glad that I chose your recipe! It is delicious. I subbed the sugar for brown monkfruit and the vanilla protein powder for unflavored isopure protein powder.
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Perfect, thank you Diana!
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Is there no flower in these cookies healthy or regular flour cuz you don’t list it in the recipe?
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The only ingredients are what’s listed in the recipe!
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I have made these twice now and absolutely love them. I had Chocolate protein powder available so I used that and Allulose for a sugar substitute. For the chocolate chips I mixed 1/2 and 1/2 Guittard dark morsels with Lily’s sugar free chips. They came out great!!!
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Sounds perfect! Thanks, Sheila!
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Oooommmmmmgggggg. I seriously cannot believe how delicious these cookies are. Fantastic way to boost protein and have a yummy snack. Thank you for this gift !
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Thank you, Lisa!
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I think it was user error. But I followed the recipe and subbed the granulated sugar for brown sugar, which is where I think I went wrong.
The batter was too sticky to roll into balls, so I added more protein powder. It still wouldn’t thicken up enough to roll, so I added a little flour. So I ended up with kinda puff ball shaped cookies.
I haven’t tried them yet, but I’m sure they’ll still be delicious.-
Brown sugar will add a lot more moisture than white sugar, so can definitely lead to a sticky dough. I recommend sticking with the recipe as written for best results!
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Best cookies we have ever made! We used a vanilla whey protein and the cookies came out so soft and fluffy! We added some M&Ms ( as we were low on chocolate chips). Definitely saving this recipe!
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Thank you, Hannah!
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I used vanilla soy protein and granulated artificial sweetener instead of sugar. I don’t like a too sweet taste and that turned out great!:)
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Love them! The only changes I made was I didn’t have regular protein powder so I used PB protein powder and I added 1/4 cup oat flour. Delicious!
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Sounds delicious! Thank you, Melissa!
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This recipe is a keeper! The kids can’t even tell they are “protein” cookies. I did have to add a little extra protein and about 1/4 cup or flour to mine. Probably just because I was using a different protein powder. Great recipe!
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Delicious! Love a kid approved recipe 🙂
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I couldn’t get the consistency to be a “dough” with the protein powder I was using – it was very goopy. I added in a bit of flour to help so I could better shape the cookies, but it didn’t really work.
The cookies came out more like bread-y muffin bites with the flour (which were pretty good!)
Any idea what I could do to make it less goopy in the future and more like a cookie consistency?
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What protein powder did you use? You can try chilling the dough to help absorb some of the mositure!
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My cookies came out with a really smooth crust on the outside… not sure what went wrong! They still taste great though
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Could be because of the protein powder you used!
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I added about 2 tablespoons of milk to the eggs and the final batter was great. I also used PB and a Chocolate PB protein powder. You know how some health food or substitutions are good, but not as good as the real thing. These are the exception! Now I have a new problem on my hands LOL
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Sounds delicious! So glad you enjoyed these, Erin!
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Wow! These are so yummy! I used Almond butter from Trader Joe’s and added 1/2 cup of walnuts! My protein powder was Truvani vanilla. I will definitely be making these again. Now, how to add oatmeal.😉 Thank you!!
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Sounds delicious! Thanks, Dee!
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