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.
WANT TO SAVE THIS RECIPE?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
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!
If you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation!
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
-
Can you use all natural peanut butter?
-
Yes! That’s what I usually use, just make sure it’s well mixed!
-
-
I made these as a healthier alternative to my cookie cravings (I’m 6 months pregnant) and they are so good! I used brown sugar and skippy natural peanut butter with mine! They aren’t dry or grainy like typical protein cookies I would buy pre-packaged/in the store. I will definitely be making these again…even when I’m not pregnant! 😊
-
Wow! Better than any protein cookie on the market, in my opinion. I wonder if there’s any way you can think of to add fiber. It’d be great to reduce the net carbs. Either way, I’ll be baking these again and again. Thank you for a great recipe!
-
Thanks so much, Denise!
-
It won’t add a ton of fiber but if you get lilys choc chip or bake and believe choc chips you can up the fiber a little.!
-
-
We’re trying to get more protein in our diets. We also enjoy a dessert on the weekends. These are delicious! Followed the recipe to a T and will be making these often. If you have a sweet tooth, why not get some extra protein with your treat. 🍪 Thank you for this one!
-
Perfect! So glad you found a winner!
-
-
Nice, easy to whip up recipe! My only issue is how sticky/thick the batter is. I struggled to gather all the dough up to make the final cookie in the batch. But we love the taste- right amount of chewy and soft!
-
It helps to grease your cookie scoop or spoon!
-
-
Love this recipe, was wondering how you would substitute peanut butter with peanut butter powder. Each time I tried even with right amount of peanut butter from powder it was extremely runny 🙁 any thoughts?
-
I don’t recommend that here! You need the full fat peanut butter to help everything hold together.
-
Ahhh that makes sense! Thanks 🙂
-
-
-
I used chocolate peanut butter protein powder and brown sugar. I also wanted a cake instead of cookies so I baked it at 325 for 20 minutes. It was so good. Highly recommend.
-
Love this recipe. Made them once before but making them now and ran into the batter being more “liquidy” if that makes sense. I added a little more protein powder to see if it would thicken up. Currently letting them sit in hopes it thickens. Have you run into this? What can I do to get it thicker? 🙂
-
Did you use a different kind of peanut butter? Maybe your eggs were larger this time? More protein powder and letting them sit should help!
-
-
OMG these are amazing! I was a little worried with how sticky the batter was, but they turned out perfect! The best protein cookie I have ever had! I love how soft they are too.
-
Thank you! I have a protein snickerdoodle cookie coming out soon, so keep an eye out for those!
-
-
I made these using one egg and Liquid egg white and added a half cup cottage cheese plus an extra quarter cup of protein powder. I processed everything in a food processor before folding in the Chocolate chips.
Everything turned out quite well. Next time I will use less sugar because the vanilla protein powder is sweetened and the chocolate chips are sweet.
All turned out well. Sort of like muffin tops. With the amount that I made I got 16 cookies yielding, approximately 8 g of protein each a serving of two cookies would be 16 g of protein. I’d say it’s a nice alternative to eating a protein bar – Feels like a treat!
-
Sounds great! So glad you love them.
-
-
Just tested the recipe and it’s sooo tasty, I was looking at recipe to make my own protein treats as I used to order protein bars, they’re super tasty and easy to do !!!
-
So glad you love them!
-
-
Delicious!! The texture is perfect for protein cookies. Taste is 10/10. Probably my favorite alternative cookies by far. Thank you for this amazing recipe!
-
Makes me so happy! Thanks, Ren!
-
-
How many calories are in it?
-
Listed in the bottom of the recipe card!
-
-
Tastiest protein ever! A great way to get that extra jolt of protein. Cookies came perfect.
-
Thank you, Eddy!
-
-
Pretty good recipe, cookies came out tasty, not at all crumbly or dry like I was fearing (and I’ve used whey protein). I added some cocoa for that extra cocoa flavour. Also no separation of oils from solids happened, which is welcome. There was some stickage to the bowl, as expected, but nothing major
One thing to note for anyone using a hand whisk like I was – don’t. Your peanut butter, egg and sugar mix will immediately get dense and it becomes almost impossible to dissolve sugar in that mix. It’s like wallpaper glue beginning to set. Don’t fret however, do not be tempted by adding another egg, everything is fine. Good idea would be to first beat the sugar and eggs, and adding peanut butter afterwards. I’ll try that next time.
Resting the dough overnight in the fridge makes the dough good to work with. Don’t be afraid to use your hands to form the cookies, I found it easier than battling with two spoons.
leave a comment and rating