Protein Sugar Cookies

These protein sugar cookies are soft, chewy and a healthier way to satisfy your sweet tooth! They’re made with simple, pantry staple ingredients and have 9 grams of protein per cookie!

I’m not going to sit here and tell you that these protein sugar cookies taste exactly like a classic sugar cookie because they don’t. But, I will say that they are a delicious and healthier way to eat a cookie and made with simple, pantry staple ingredients.

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! If you love this recipe, try my snickerdoodle protein cookies or banana bread protein cookies next!

Tips before we get started!

• Feel free to use your favorite sugar replacement in these cookies to make them keto friendly and low carb. I like this one.
• I suggest using regular sprinkles here and not non-pareils which can melt into the cookies more easily.
• Careful with the bake time! Over baking will yield dry cookies, but underbaking will make them a bit mushy. Start with 1 minutes and keep watch for lightly golden edges.

How to make protein sugar cookies

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

Melt the butter and add to a mixing bowl. Add in the brown and white sugars and whisk to combine. Whisk in the remaining wet ingredients until smooth. Fold in the dry ingredients, aside from the sprinkles until well combined. Fold in the sprinkles.

Use a medium cookie scoop and scoop the dough onto the parchment paper. They won’t spread a ton while baking, so press down slightly with your fingers. I also like to add a few more sprinkles on top but this is optional!

Bake for 11-14 minutes or until the edges are golden brown. Let cool completely before serving, then enjoy! Try my protein mug cake next!

Key ingredients & swaps

Butter. You need 1/4 cup of butter and I don’t recommend any swaps because butter will give the cookies a more classic, rich flavor. You can use vegan butter but I do not recommend coconut oil for the best flavor.

Sugar. A mix of white and brown sugar will help sweeten these protein sugar cookies and add some moisture. If you prefer, you can swap both with a zero calorie sweetener of your choice.

Egg. One egg will help add protein and bind all ingredients together. I don’t recommend any swaps here!

Protein Powder. I used a vanilla pea protein powder but you can use a whey protein if you prefer. I do not recommend an unflavored protein, only vanilla because the stevia will help sweeten since we aren’t adding a lot of added sugar (only 3 1/2 tablespoons!).

Flour. I used gluten free all purpose baking flour, but if you are not gluten free, you can swap for regular all purpose flour. If using gluten free, be sure to use a blend with xanthan gum, I like Bob’s Red Mill or King Arthur. Since we’re only using 1/4 cup of flour here, there is some flexibility in what we use,

Greek Yogurt. This will add moisture to the cookies and also a bit more protein!

How to store

Once prepared, these protein sugar 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.

More protein recipes you’ll love!

• Protein Banana Muffins
• Blueberry Protein Donuts
• Chocolate Protein Cake
• Protein Banana Cake

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