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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So delicious… another thing ypu can do is use almond butter, Chocolate protein powder and a tbsp of coco.. Add chocolate chips
You get A double chocolate cookie that tastes amazing!!
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I swapped regular sugar for allulose. Used only 1/4 cup. Used Isopure Creamy Vanilla protein powder. It does come out like a cake. The batter was very sticky, so I used spoons to form the portions and shapes. I used regular chocolate chips that has cane sugar to keep some sweetness instead of sugar free. Made 11 cookies from one batch. It is delicious and does help curb my sweet tooth. Cooling off is longer than 20 minutes since I made some alterations in the recipe.
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Made these tonight following the recipe (used mini chocolate chips). I see it notes 9 cookies for 1 batch. I made 18 cookies and they are still 3″ diameter. My daughter and I both LOVE them. I used Vega Protein & Greens vanilla flavor. Will definitely share this recipe and make them again. A new favorite!
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Mine were definitely bigger! But glad you loved them!
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I just made these keto by using my erythritol/monkfruit sweetener and pea protein powder. I used keto Choc chips as well. They turned out pretty good, though not as peanut butter tasting as I imagined, but still yummy. I made some the other day as well with whey protein and regular sugar for my husband and the batter was way more sticky, had to add a lot of extra protein powder…
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If you’re making any substitutions, I cannot guarantee the result.
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These are the best cookies I’ve ever made and the fact that they have protein is just an added bonus!
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Thank you, Dyson!
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I attempted this today, Im in the uk not sure why thats appropriate, but they came out like cakes and dry i used baking soda as i attempted yesterday also and managed to use baking powder! now they where large cakes haha, any ideas about what im doing wrong.
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You don’t want to use baking powder here! Just the baking soda. They behave very differently and the baking powder will give a more cake like texture.
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is it possible to make them with normal butter?? have you tried it?:) im not the biggest fan of peanut butter!
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You need a nut butter of some kind! You can try almond, cashew etc.
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Very tasty and easy to make but kind of crumble right out of the oven.
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They need to cool completely! They will crumble if you try to eat them right out of the oven.
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Might taste nice but how in hell you gonna make these balls with two spoons😢
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I’m not sure what you mean by that.
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Can we use PB fit powder as our peanut butter?
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I don’t recommend that! You need the fat in regular peanut butter for this recipe to work.
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This are amazing and no one knows they are protein packed! Based on another comment, I put them in the freezer to help with storing them without sticking. Surprisingly, I just enjoyed one straight out of the freezer and it was still soft enough to eat. They have only been in there for 4 hours but happy with the consistency!
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Oh good to know! Thanks, Erika!
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Can you add baking powder to this recipe
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You don’t need it! Why are you looking to add it?
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Can I add twice the amount of protein to up the protein content?
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No- that will dry out the cookies.
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I make these almost every week for snaks at work! Everyone loves them. Thank you for sharing!
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Thank you, David!
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I think these turned out pretty well but after reviewing the other comments decided to reduce the sugar to 1/4 cup (used brown sugar) and choc chips to 1/4 cup. They were still sweet enough and the cookies turned out nicely. A little on the cakey side. I made 24 cookies (instead of 9 big cookies) and 2 cookies (my typical snack serving) turned out to be 150 cals, 11.1g carb, 2.1 g fiber, 7.6 g sugar, 9.2g fat (2.3 g saturated fat) and 6.9 g protein. I’d make these again.
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How about using flavorless protein powder.. would they still taste good?
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You can try, but the cookies won’t be as sweet.
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