The story of these chocolate chip Peanut Butter Protein Cookies begins the way so many unplanned yet critically important purchases do: in the aisle at Target. I was shopping for protein bars (and nothing else that had mysteriously made its way into my cart) when I passed a huge display of shiny wrapped peanut butter protein cookies. Made with whey protein and covered in promises to be low carb, high fiber, and delicious, these protein cookies sounded too good to be true.

Healthy Homemade Peanut Butter Protein Cookies. Low carb and just 112 calories with 7 grams of protein each! Flourless, easy, gluten free recipe made with vanilla whey protein. Stop wasting money on Quest protein cookies and make this simple recipe instead!

Upon closer inspection, I discovered that not only did most of these protein cookies contain nearly as many calories as a full meal (well beyond my needs for a cookie), they cost almost $3 each and the ingredient list left quite a bit to be desired. I couldn’t pronounce half of them.

Rather than spend a small fortune, I decided to see if I could come up with my own recipe for Peanut Butter Protein Cookies that delivered the same qualities promised on the wrapper—high protein, peanut butter packed, soft, chewy, delicious—but wouldn’t blow my grocery budget or eat up my daily calorie count if I decided to have more than one.

And I don’t know about you, but I usually want more than one cookie…

Say hello to my healthy homemade Peanut Butter Protein Cookies! They are just 112 calories each and contain 7 grams of protein. Eat two and you are up to 14 ??.

These are also EASY protein cookies. One bowl, a spoon, and a little oomph is all you’ll need.

Easy Peanut Butter Protein Cookies. Gluten free, high in protein, and low carb. Perfect for high protein snacks!

Chocolate Chip Peanut Butter Protein Cookies—An Easy, Healthy Treat

These cookies are soft, chewy, and taste reminiscent of an old-fashioned peanut butter cookie. (These Peanut Butter Protein Bars do too!) They’re sweet enough for dessert but wholesome enough to qualify as an acceptable post-workout snack. I couldn’t choose which occasion I preferred them for more, so I opted for both.

In addition to the peanut butter and eggs, the majority of the protein in these cookies comes from the use of whey protein. I use this brand of vanilla whey protein powder.

If you are in the market for a chocolate protein cookies recipe, I think these cookies would be delicious made with chocolate protein powder too.

I haven’t tried a plant-based protein powder yet, but a few readers have reported that pea protein powders have yielded delicious results. If you decide to play around with the recipe and test it out, I’d love to hear how it goes!

These peanut butter chocolate chip protein cookies are irresistible! Easy, gluten free, and packed with 7 grams protein each!

These Peanut Butter Chocolate Chip Protein Cookies are naturally gluten free, as the whey protein and coconut flour replace the wheat flour. (Coconut flour is also high protein and high fiber too; you can read all about it in this post for Coconut Flour Cookies; this is the brand I buy.)

If you’ve never purchased whey protein powder and aren’t looking to (though I’d hope that any of these recipes with protein powder would convince you), you can check out my original Protein Cookies, which are made with peanut butter, quinoa, and banana. They are more reminiscent of a healthy muffin-like cookie than an ooey-gooey peanut butter cookie but are still a yummy, relatively high-protein option.

How to Store and Freeze These Cookies

  • To Store. Store cookies in an airtight container at room temperature for up to 3 days.
  • To Freeze. You can also freeze them for up to 3 months, then thaw a few at a time. I don’t recommend microwaving the cookies, as this tends to dry them out.

Other Delicious Cookie Recipes

 

Healthy Homemade Peanut Butter Protein Cookies. Low carb and just 112 calories with 7 grams of protein each! Flourless, easy, gluten free recipe made with vanilla whey protein. Stop wasting money on Quest protein cookies and make this simple recipe instead!

Peanut Butter Protein Cookies with Chocolate Chips

4.84 from 95 votes
Soft and chewy homemade Peanut Butter Protein Cookies. Low carb, 112 calories, and 7 grams of protein each! Flourless, gluten free recipe made with vanilla whey protein. Stop wasting money on store bought protein cookies and make this easy recipe instead!

Prep: 15 mins
Cook: 5 mins
Total: 25 mins

Servings: 12 cookies

Ingredients
  

  • 1/2 cup peanut butter or nut butter of choice, I used shelf-stable natural peanut butter—see notes if using refrigerated/drippy nut butter
  • 1/4 cup  coconut sugar  or light brown sugar
  • 1/4 teaspoon kosher salt
  • 1 large egg
  • 1 large egg white
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon baking soda
  • 1/2 cup vanilla whey protein powder (36 grams)
  • 2 tablespoons  coconut flour
  • 3 tablespoons mini chocolate chips

Instructions
 

  • Place a rack in the center of your oven and preheat the oven 350 degrees F. Line a baking sheet with parchment paper.
  • In a medium bowl, combine the peanut butter, coconut sugar, salt, egg, egg white, and vanilla extract. Mix briskly until ingredients are well blended. Sprinkle the baking soda over the top. With a rubber spatula, work in the protein powder and coconut flour until well combined. The will seem very dry first but will continue to come together as you stir and push. Fold in chocolate chips.
  • At this point, judge your dough, as the amount of moisture may vary based on the brand of protein powder and nut butter you use. It should be slightly sticky but not a total mushy mess. If you need a firmer dough, add a bit more protein powder. For a looser dough, sprinkle the batter with a bit of milk (or almond milk) and with a spatula, fold it in until the dough comes together.
  • With a small cookie scoop or spoon, portion the cookie dough by tablespoonfuls and drop onto your prepared baking sheet (you will have 12 to 14 cookies total). With your fingers, gently flatten the tops of the cookies, as they will not spread but will puff up during baking. Bake for 5 to 6 minutes, until the edges are barely golden brown and dry to the touch but the middles seem fairly doughy. Do not overbake! Place the cookie sheet on a wire rack and allow the cookies to cool on the baking sheet for 3 minutes before transferring them directly to the wire rack to finish cooling.

Notes

  • The consistency of the dough may vary based on the brand of protein powder and nut butter you use. It should be slightly sticky but not a total mushy mess. If you need a firmer dough, add a bit more protein powder. For a looser dough, sprinkle the batter with a bit of milk (or almond milk).
  • No other flour can be substituted for the coconut flour. Coconut flour is incredibly unique and thus needs to be used in this recipe.
  • I haven’t tried this recipe with vegan or plant-based protein powders yet, but I have heard from readers that have had success with pea protein. If you decide to try them this way, I would love to hear how it goes!
  • Store cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months, then thaw a few at a time. I don't recommend microwaving the cookies, as this tends to dry them out.

Nutrition

Serving: 1cookieCalories: 112kcalCarbohydrates: 8gProtein: 7gFat: 6gSaturated Fat: 1gCholesterol: 16mgFiber: 1gSugar: 5g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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281 Comments

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  1. Love these protein cookies! Wanted to make something that was a sweet but not too sugary desserts substitute. I used Orgain organic plant based protein powder for my cookies – turned out great!5 stars

  2. These are fantastic. Have been trying to find better ways to quell the endless hunger that is pregnancy, and these have been great. Thank you!5 stars

  3. These turned out pretty good, more like muffin tops with how soft they are! They are nice and moist and puffed up like merengues, even after I flattened them. I used Optimum Nutrition chocolate whey protein powder, and the chocolate flavor doesn’t come through, but I personally prefer it that way. Thank you for posting this, Erin!4 stars

  4. I used whole wheat flour instead of coconut. Came out line pancakes which I was into! Overall great flavors doing it that way.5 stars

  5. Bought all the ingredients

    Cannot figure out how to change cup to grams

    Google is giving so many different answers5 stars

  6. These are amazing!! I ordered a big expensive tub of protein powder only to find I can’t stand the taste. I tried mixing it with oats, yogurt, and in smoothies but nothing would mask the flavor. I made these cookies today and they are absolutely delicious — yay! Thank you :)5 stars

  7. Thank you for this recipe. I’ve been trying different protein cookies.
    I replaced the sugar with erythritol and they taste great. I used plant protein and it was also good. Not sure if the plant protein made the cookies a bit dry though. Not sure what to do about that…Maybe add a bit of butter or oil to the recipe? Your thoughts?4 stars

    1. I’m so happy that you enjoyed them, Kathleen! Other readers that have used plant protein found a little extra milk was necessary to keep them from being too dry. I hope this helps!

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