You only need 6 simple ingredients to make the best protein cookies you’ve ever had! They’re soft, chewy, naturally sweetened, have no flour and pack in 10 grams of protein each.
If you’re looking for a cookie recipe that satisfies your sweet tooth and gives you a protein boost, these high protein cookies are about to become your new best friend!
This recipe is my go-to when I’m wanting to meal prep a protein-packed snack or dessert for the week. I love having them on hand to enjoy as a post-workout snack or for a healthy after-dinner dessert. One cookie has only 173 calories, 7 grams of sugar and 10 grams of protein, so it’s a treat I feel good about eating. Plus, they’re soft, chewy and SO delicious!
Want more high protein snacks? Try my no bake protein balls, protein bars or this protein banana bread.
Why You’ll Love This Protein Cookie Recipe
- Protein-packed – Each cookie is packed with 10 grams of protein, helping to keep you full and satisfied for longer.
- Delicious – Not only are these cookies healthy and protein-packed, but they taste delicious and are definitely the best protein powder cookies I’ve ever had!
- Quick and easy – You only need 6 simple ingredients and one bowl to make this recipe.
- Healthy – They’re gluten-free, dairy-free, refined sugar-free and there are no artificial ingredients in these cookies, making them healthier than most store-bought protein cookies.
- Portable – They’re easy to eat on-the-go. Pack one in your lunch for a mid-afternoon snack or bring one to the gym for a post-workout snack.
// ★★★★★ Review //
“I just made these, and they are chewy and very tasty! I dreamed of a chocolate chip cookie using natural sugar and without any refined flour, and this recipe delivers. The fact that they have protein makes them even healthier… This cookie satisfies my craving for a traditional chocolate chip cookie, and it is difficult to eat just one… I will be making these again for sure.” – Angela
Ingredients Needed
You only need 6 simple ingredients to whip up these peanut butter protein cookies! I bet you already have everything you need in your kitchen right now. Here’s what you need:
- vanilla protein powder – you’ll need a vegan protein powder for this recipe. Whey protein powder won’t soak up as much liquid resulting in a runny batter. I’ve tested this recipe with Sun Warrior and Nuzest and I highly recommend one of these brands. You can use my code eatingbirdfood for 15% off your Nuzest order.
- peanut butter – you want to use natural, drippy peanut butter that only has one or two ingredients, the nuts and salt. One of my favorite brands is Crazy Richard’s creamy peanut butter.
- maple syrup – the perfect natural sweetener for these cookies. Make sure you’re using pure maple syrup and not pancake syrup, which has corn syrup.
- baking soda – helps the cookies to rise and become fluffy.
- eggs – helps to bind the cookies together… and adds extra protein!
- chocolate chips – I really like Lily’s chocolate chips because they’re dairy-free, lower in sugar and still have a great flavor.
Recipe Variations & Substitutions
- Maple syrup: Feel free to use honey or agave if that’s what you have on hand.
- Use a different mix-in: Feel free to skip the chocolate chips all together or swap them with a different mix-in like chopped nuts, shredded coconut or dried fruit.
- Use a different protein powder: Want to make a different protein cookie recipe? Swap out the vanilla with a different flavored protein powder like chocolate or whatever flavor you prefer. One reader said they used a salted caramel protein powder, which sounds delicious!
- Make them peanut-free: Have a peanut allergy? Use almond butter or cashew butter instead.
- Make them nut-free: Swap the peanut butter with sunflower seed butter or tahini.
- Low-sugar: Use monk fruit sugar free maple syrup instead of pure maple syrup.
- Vegan: I haven’t tested it, but I bet you could swap the eggs for two flaxseed egg. Just note, that this will change the protein content of the cookies. Let me know if you try it!
How to Make Protein Cookies
Follow these steps to make the most delicious chocolate chip protein cookies!
Step 1: In a medium mixing bowl add your vanilla protein powder, baking soda, maple syrup, peanut butter and eggs. Whisk together to combine until smooth and creamy.
Step 2: Stir in your chocolate chips.
Step 3: Using a Tablespoon or cookie scoop, drop Tablespoon sized balls of dough onto a prepared baking sheet. Use your fingers or a fork to form the cookie shape.
Step 4: Bake at 350ºF for 9-10 minutes or until the bottoms are golden brown. Cool on baking sheet a few minutes before transferring to a wire cooling rack to cool completely.
Brittany’s Tips
- Use the right protein powder: Make sure you’re using a plant-based protein powder for these cookies! Whey protein powder doesn’t soak up as much liquid and will change the consistency of these cookies.
- Use the right peanut butter: When it comes to your nut butter whether you use peanut butter, almond butter or another nut or seed butter, make sure you’re using a natural one with only one or two ingredients: the nuts and salt.
How to Store
Another reason I love these healthy protein cookies is that they are great for meal prep and store wonderfully. Here’s how to store them:
- At room temperature: Store in an airtight container on the counter for 3-4 days.
- In the fridge: These cookies will stay fresh for up to one week in the refrigerator.
- In the freezer: Let the cookies cool completely, then transfer them to a freezer-safe container and store for up to 3 months. When ready to enjoy, let them thaw in the fridge overnight.
Frequently Asked Questions
I recommend using a pea-based vegan vanilla protein powder for the best flavor and texture, but feel free to use a different flavor plant-based protein powder if that’s what you have on hand! Just don’t use a whey protein powder as the cookies will turn out too wet because whey protein powder doesn’t soak up liquid the same way plant-based protein powders do.
Nope! These cookies can be stored in an airtight container at room temperature for 3-4 days. If you want to keep them fresher for longer, you can refrigerate them for up to a week.
Yes, I don’t see why not. Crunchy peanut butter adds a fun texture to these cookies. Just make sure it’s natural for the best results.
More High-Protein Snacks to Try
Be sure to check out all of my protein recipes and the full collection of cookie recipes here on EBF!
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat.
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In a mixing bowl, add all the ingredients except chocolate chips and stir to combine.
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Fold in chocolate chips.
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Using a tablespoon or medium cookie scoop, scoop dough and roll dough into 16 balls. Each cookie should be about 2 Tablespoons of dough. Flatten with fingers or a fork to form a cookie shape.
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Bake for 9-10 minutes or until bottoms are golden brown. Cool on baking sheet a few minutes before transferring to a wire rack to cool completely.
- Peanut-free: Use almond butter or another nut butter of choice.
- Nut-free: Swap the peanut butter with sunflower seed butter or tahini.
- Storage: Store these cookies in an airtight container at room temperature for 3-4 days or in the fridge for up to a week. For longer storage, freeze them for up to 3 months and thaw in the fridge overnight before enjoying.
Serving: 1 cookie | Calories: 173kcal | Carbohydrates: 15g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 257mg | Fiber: 1g | Sugar: 7g
Nutrition information is automatically calculated, so should only be used as an approximation.
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