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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I really enjoyed this recipe. I used Levels chocolate whey protein powder and coconut sugar. The dough was a little softer but it made for a fudgy texture when done. I’ll have a hard time staying away from these! I live at high elevation (3,500), and baked for 8 min. Maybe a bit longer or adding a little more protein powder would work well for firming it a little.
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I didn’t have enough vanilla protein powder and use a bit of chocolate protein. Turned out great in taste, texture, and color. I’ll try baking longer next time and make them smaller, to make sandwich cookies with a bit of frosting to hold them together for a great protein snack for the kiddos to take to school. For my taste, a bit too sweet because of the monk fruit and stevia in my protein powder. I’ll be able to decrease sugar which is a bonus.
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Delicious! Can a smaller cookie scoop be used?
My husband is a junk food eater but liked these. I think the size of the cookie and its “weight” (a little dense?) can be a deterrent for my family. I love them because they are filling, healthy and so easy to throw together.
Thanks!
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Yes! You will just want to decrease the bake time by 1-2 minutes.
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Used tahini instead of peanut butter. Worked beautifully and tasted great. Added cocoa powder and dried cranberries along with chocolate chips.
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These are good! I used maple syrup (less than 1/2 c.) and chocolate kachava protein powder. They turned out light and cake-y. I would make this again.
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Great recipe, such good flavor!
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Do you think it would be possible to replace any of the peanut butter with butternut squash? I’ve heard of people using butternut squash in cookies but haven’t tried it myself.
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I would probably try to find a recipe that uses butternut squash already! I’m not sure how well that would work here.
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Wow. Just whipped this up while on the phone with my mother in law who is struggling to get her husband to eat anything other than junk food due to advanced stage 4 cancer. Thought if I tested the recipe while on the phone to her, I could maybe help. Amazing!!! I used MRE Lite Fudge Brownie protein powder, brown sugar, and threw in busted up 75% cacao chocolate bar, just to add some antioxidants. Amazing. My husband just ate 3 of the 9. lol. Gonna have to make more. Thanks!!
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So glad you found a winner! Thanks, Amber!
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Delicious! They taste like packaged cookies, like little debbies or something similar, but in the best way. If you’re craving processed snacks while on a diet, make these! I’m already on my second batch in two days!
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Thank you, Viktor!
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Do you think I could use a liquid sweetener like maple syrup or honey as a replacement for the sugar, and if yes, do you have a suggestion as to how much I should use?
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For this recipe I recommend sticking with a granulated sugar!
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It turned out really bad. Cookie dough melted all over the tray and puffed up. It looks like a giant sad muffin. Just no.
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I’m sorry you had this experience! Did you make any subs to the recipe?
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Hello, this looks great. I have a lot of egg whites to use up. How can I adapt to just use these and not whole eggs?
Thanks 😊-
You can use the equivalent of four egg whites to replace the two eggs. This will change the final texture though!
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Is this correct? 264 calories per serving? As in per cookie? That can’t be right, surely?
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It’s a rough calculation but should be about right!
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Turns out my wife and I don’t like vanilla whey protein – we prefer chocolate protein powder in our morning shakes. So, I googled recipes with vanilla protein (as we have a 5lb bag that no one was using) and found this one. Fantastic! For sugar, I substitued 1/4 Allulose and 1/4 Monkfruit/Erythritol blend. The only sugar was in the semi-sweet chocolate chips, which made this a very protein-forward recipe. This made a dozen 3 inch wide cookies and by the time I got off the computer to try them, my wife had scarfed 5 of them already, lol! We’ll be making these again and again!
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These are awesome. They have a peanut butter cookie taste and texture. These are the first protein recipe I’ve made that didn’t taste like what most protein products tastes like. It has a very different texture than I expected for a chocolate chip cookie but we ended up really liking it.
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Hello! What brand of pea protein are you using for your recipe? I made it today with Truvani vanilla and the dough was very runny, so I had to add more protein powder to solidify it some. My cookies are also extremely sweet, I used coconut sugar, so I think next time I will use less sugar. My batch using 2 tbsp scoop yielded 15 cookies, and upon counting up the protein content it looks like each cookie is only 7.5g protein, and around 7g sugar. Can you please tell me how you’re getting 14g protein per cookie?? Thank you for your help!!
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I link the one I use in the recipe card!
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Hi, for whatever reason when I try to use the protein powder link it just takes me to a generic Amazon page instead of the actual protein powder.
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Should be fixed now! Sorry about that!
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