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 mysterioƒusly 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.
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 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 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.
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.
- 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 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 Oatmeal 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 Protein 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 Healthy Cookie Recipes
Peanut Butter Protein Cookies with Chocolate Chips
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.
Video
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
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These were great. I made the double batch and I used a full cup of Vega peanutbutter protein powder and substitute honey instead of brown sugar. Added 1 extra egg because I used 4 tbsp of gluten free flour instead of coconut flour. IT bothers my tummy. I just put 3 choc chips on each cookie. They turned out really nice. Thanks so much for the recipe.
Hi Kelly! So glad you enjoyed the recipe! Thank you for this kind review!
So easy! I forgot the baking soda so they didn’t rise but they’re still delicious, and I love the low carb. Can’t wait to make them WITH 😂 baking soda next time and see how they differ.
Hi Jen! So glad it worked out for you even without the baking soda! Thank you for this kind review!
these were not good. so dry it made cough. would not recommend
I’m sorry to hear that you had trouble with the recipe, Jennifer. The method, ingredients, and timing have worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!
How many grams of Protein powder should be in half a cup?
Hi! I have this listed in the recipe card as 36 grams. Hope you enjoy them!
What a fun cookie! Me and the kiddos love to chow down on these. I´m glad they´re healthy!😂
Hi Joe! So glad you enjoyed the recipe! Thank you for this kind review!
Great recipe!
Thanks Julia!
Definitely works with regular AP flour, just makes them a bit cakier, more akin to a scone! Super good.
Thanks for sharing!
Thanks so much for your feedback Gergory!
Amazing! So happy I found this recipe. I used 1/2 cup of chocolate Nutribiotic rice protein powder instead of the vanilla option and I used brown sugar instead of coconut sugar. So good! This will be a great protein rich mid afternoon snack which I have been looking for but haven’t been able to find a tasty store bought option. Extra bonus is that it is pretty easy to make.
Hi Deb! Glad the substitutions worked well for you! Thank you for the feedback!
I had very low expectations but these are amazing. Idk what my protein powder I used is but it’s not whey and turned out great. I’m able to limit myself to just one or two because that’s all my stomach can tolerate of protein powder
Hi Sara! So glad you enjoyed the recipe! Thank you for this kind review!
I guess I am confused. I ended up making 8-9 cookies, not 12-14. I’m sure it will still taste delicious though!
Hi Lucy! The size of your cookie scoop will definitely determine how many you get out of the recipe. Enjoy!
So easy and delicious! Kids loved them. I only had almond butter and plant based protein powder they still turned out great!
Hi Jessica! So glad you enjoyed the recipe! Thank you for this kind review!
Amazing how such a sticky dough turns fluffy in such a short baking time. I used 2 full eggs rather than egg white and halved the sugar to replace by stevia (will do even less next time). Used chocolate protein powder instead of vanilla. The “do not overbake!” comment saved me, because I would’ve definitely overbaked them. They came out great!
Hi Jojo! So glad you enjoyed the recipe! Thank you for this kind review!
I didn’t have coconut flour so I used almond meal. A little dry, but really good!
Hi Alex! Yeah I can see why that would happen. They aren’t a 1:1 substitute and I wouldn’t recommend using it but glad you still enjoyed them!
Oh my goodness! These are the best cookies ever!!!! Soooooo moist and delicious!
Hi Lisa! So glad you enjoyed the recipe! Thank you for this kind review!
Worked great for me. I personally used Rye flower and it worked great. My protein power is unflavored so I added a bit more vanilla flavoring and a touch of coconut extract and i used sunflower butter which made me need a bit more protein power and it did need a bit longer cook time with the rye flower but it worked great! I’d have used coconut flower but the only place i can see to find it is online.
Hi Jack! So glad you enjoyed the recipe! Thank you for this kind review and feedback on substitutions.
Great and not chalky, just had to substitute chickpea flour because I have a coconut allergy. Bonus is its an extra gram of protien
Hi Drew! So glad you enjoyed the recipe! Thank you for this kind review!
My dough was super sticky and difficult to get on the tray without coming apart. They also turned out more cakey than cookie. I followed the recipe but probably did something wrong as I’m not a great baker. Any suggestions to fix this next time?
Thanks
I’m sorry to hear you had trouble with the recipe, Jason. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too. 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). Hope this helps!
can you use whey protein powder chocolate hazelnut flavored
Hi! I’m sure you could use a different flavor, I’ve just only tested it with the vanilla so not sure what the end result will taste like. Enjoy!
Loved these!! Even my friends and family who are tired of my healthier baking attempts thoroughly enjoyed them! They were a little dry after baking them the first time around, but still delicious. This time I doubled the recipe (to share with said family/friends) and used maple syrup instead of the sugar and after baking for 6 minutes some of them still seemed raw in the middle. Do we think it’s bc of the maple syrup? Also what is the harm with baking them more than 6 minutes (per your warning)? Just that it will dry them out?
I’m definitely saving this recipe and using it again!! just want some help/feedback! Thanks!!!
Hi Simi! “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!” So you definitely want to be checking these at 5 minutes. Also if you oven runs hotter you just really want to keep an eye on them. Adding the maple syrup vs the sugar definitely will change the recipe and I have not idea how they would turn out, this is just not something I’ve tested. Glad you still enjoyed them!
I made these with Ghost’s vegan chocolate protein powder, almond flour (since I don’t have coconut flour on hand), and a flax egg with a little less liquid to compensate for the reduced absorbency, and they turned out delightfully fudgy! My dough was a little dry and the cracks in each cookie deepened in the oven, so they came out looking just like chocolate crinkle cookies. Dutch cocoa powder would be a nice addition for extra chocolate flavor!
I also replaced the coconut sugar with golden granulated monkfruit and it worked perfectly, so this recipe is definitely forgiving of substitutions.
Hi Sure! So glad you enjoyed the recipe! Thank you for this kind review and feedback on substitutions!