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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These were good straight out of the oven, but spongey once cooled. Taste great though!
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Unfortunately, that can happen with protein desserts! You can try baking a bit longer to avoid this.
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Can you add oatmeal to this recipe?
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I don’t recommend that!
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I’m not sure if once baking soda was added it started to pull the oil out of the peanut butter. It was a great texture until that was added. Fingers crossed it bakes together.
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Interesting! Could be the kind of peanut butter used. How did they turn out?
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You cracked the code. Amazing. I make so many alternates to desserts, but this is the best one yet. The texture is so good. I added extra baking soda, per one of your recommendations, and they got perfectly brown with cracked tops. I used regular sugar, I might try coconut next time, but I really just don’t want to mess with the perfection.
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Love it! Thank you, Cat!
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Is there a recipe in grams/ozs for measurements?
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Just hit ‘metric’ in the recipe card!
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I was a little weary that protein/ healthified cookies taste good after past failed attempts, but these were such a success! Kind of like a soft baked, whoopie pie textured but oh so delicious! I will be making this again! Thank you!
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Amazing! Thank you, Sara!
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What peanut butter brand do you use? Jif?
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I like the trader joes peanut butter! Not the spread, just the natural one.
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i loved this recipe! it’s so easy to make and they are delicious! very soft and fluffy like cake. i left mine in for 11 min to try and avoid a protein bar consistency which ended up being perfect. These will be a new favorite grab and go breakfast!
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Perfect, thank you!
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I’m always a bit leery of protein recipes in general but I decided to try this one and I’m SO GLAD I did!!! I loved these so much — they taste incredible. I used cashew butter because I just had some extra and I’m so happy I did. Thank you so much for this recipe!!
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Thank you Gina! Makes me so happy to hear!
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I substituted Monk sugar, used chocolate protein powder and almond butter as that is what I had on hand. Fluffy and cake like texture. Paired well with a cup of tea. Next time will try substituting the chocolate chipsnfor some almonds and cranberries.
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Amazing, thanks MJ!
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I made these exactly as the recipe said as far as ratio of ingredients. I used almond butter (Barney butter is my favorite) and monk fruit sweetener. They are so good! My whole family loves them. I baked them for 10 minutes and they came out perfect. These will be a a staple in my house!
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Thank you, Jessica!
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Did you use the same amount of monk fruit sweetener as sugar in the recipe?
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No, monk fruit is much sweeter than regular sugar, you want to use about 1/3 the amount.
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These protein cookies were amazing! I have to admit I was pretty skeptical at first, because getting cookies just right is a must, but I was kind of blown away! I used coconut sugar, vanilla whey protein powder, And swerve chocolate chips. They were big and fluffy and cake like and went so well with vanilla ice cream! I will definitely make these again! I might try my vanilla kachava protein powder next time To see if that works as well.
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Thank you, Becca, makes me so happy to hear!
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Best protein cookies ever!! My son and I have peanut allergies to I did 1/3 cup sun butter and 1/3 cup pecan butter. Still came out delicious!
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Sounds perfect, thanks Amanda!
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How many cookies does it make? I used the wrong pan
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About 9 cookies!
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These cookies are absolutely delicious! I followed the recipe exactly with one exception of swapping out the sugar for allulose…they came out puffed and soft. I look forward to trying the other recommended recipes…I highly recommend!! Thank you, Claire!
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Glad that sub worked well! Thanks, Fran!
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