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Have you ever had cookies for breakfast? It may sound like the opposite of what you should be doing for a healthy low carb lifestyle, but it doesn’t have to be. That’s why I created this low carb chocolate chip peanut butter protein cookies recipe.
With collagen peptides and healthy fats and no sugar… go ahead, have ’em for breakfast! 😉 No one has to know that these low carb protein cookies are actually good for you.
Benefits of Peanut Butter Protein Cookies
Whether you’re following a low carb or keto lifestyle, or simply trying to eat healthier, there are lots of unexpected benefits to chocolate chip protein cookies. Protein keeps us full and satisfied, and it’s the building block of the cells in our bodies.
And, this particular high protein breakfast cookie recipe has the best kind of protein… collagen!
Collagen makes up 1/3 of the body’s protein. It benefits loads of systems, from hair and skin to digestion and joints. To read more about collagen – and why Vital Proteins Collagen Peptides are my favorite – see my article for everything about collagen. (And then, go try my no-bake cookie dough bites with it!)
So what about these peanut butter protein cookies? They’re one of the most delicious ways to get your collagen! Plus, they’re so healthy and filling, you can have them for breakfast if you want.
The best part? These low carb protein cookies are the chewiest low carb cookie I’ve ever tasted! The collagen makes a great stand-in for gluten to make them soft and chewy. It’s a nice change from the usual crispy low carb cookies. (If those are your thing, try my almond flour shortbread cookies or low carb chocolate chip cookies.)
How To Make Protein Cookies
This peanut butter protein cookies recipe is a modification of my classic flourless low carb peanut butter cookies. I just added some collagen and chocolate chips, and adjusted the ratios.
So, how to make protein cookies? Easy, peasy. All you need is one bowl and ten minutes of prep time.
Stir together the dry ingredients, add the wet, and mix everything together. Fold in the chocolate chips, then scoop the cookie dough onto a lined baking sheet and flatten. Bake ’em and you’re done!
Tips for the Best Protein Cookies
It doesn’t get much easier than this easy protein cookie recipe! But if you want the best protein cookies, here are a few tips to nail ’em:
You certainly don’t have to use a cookie scoop, but I prefer it to save time and make cookies uniform in size. This is the one I use.
If you do use a cookie scoop, make sure to press the dough into it before releasing. Otherwise, it will crumble when you release it onto the baking sheet.
If you are not using a cookie scoop, just press the dough together into a ball before flattening on the baking sheet.
Try to make your protein cookies uniform in size and thickness. This will allow them to bake evenly, so that you don’t have some burning while others aren’t even done.
For some ovens, it may also help to rotate the pan halfway through, if you notice that the cookies aren’t baking evenly.
Experiment with collagen peptides.
The basic recipe for chocolate chip peanut butter protein cookies uses these unflavored collagen peptides. But, feel free to use flavored ones if you’d like! Try vanilla or dark chocolate blackberry.
Mix up the fillings.
The possibilities for add-ins are endless with these easy protein cookies! One of my favorite add-ins are nuts for crunch, like walnuts or even peanuts to complement the peanut butter. But really, anything that goes with peanut butter and chocolate would be delicious.
Like many low carb cookie recipes, these chocolate chip protein cookies are best after they have cooled. This helps them firm up, so they don’t fall apart. They are worth the wait!
How To Store Low Carb Protein Cookies
You have plenty of options for storing low carb protein cookies. Keep them in an airtight container on the counter for a few days, in the fridge for 7-10 days, or freeze for longer. You decide!
And, it’s up to you if you want to share how healthy your breakfast is when you grab one in the morning…
Low Carb Chocolate Chip Peanut Butter Protein Cookies Recipe:
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RECIPE CARD
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Low Carb Chocolate Chip Peanut Butter Protein Cookies Recipe
This easy chocolate chip peanut butter protein cookies recipe is so chewy! Just 6 ingredients, 1 bowl, and 10 minutes prep for delicious, flourless low carb protein cookies. They're naturally gluten-free.
Recipe Video
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Click on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
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In a large bowl, stir together the collagen, sweetener, and sea salt.
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Add the egg and whisk at the edge of the bowl to mix the yolk and white, before mixing in with the dry ingredients. Add the peanut butter and vanilla, and stir until smooth.
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Fold in the chocolate chips.
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Scoop the cookie dough using a medium cookie scoop, and press the dough into it before releasing onto the lined baking sheet. Squash the cookie dough balls with the palm of your hand or the bottom of a wet glass, to about 1/4 in (~1/2 cm) thickness.
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Bake for 16-20 minutes, until the cookies are semi-firm and not sticky on top. Cool completely to firm up more.
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Recipe Notes
Serving size: 1 cookie
Video Showing How To Make Protein Cookies:
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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75 Comments
Bri
I was wondering if I could do this recipe without collagen? I don’t happen to I have any on hand but chocolate chip cookies sound phenomenal right now. 🙂
Wholesome Yum M
Hi Bri, Yes you can make this recipe without the collagen. It will change the nutrition slightly in the recipe, but it will still work great!
Bakergirl
Maya,
Thank you for your website and for helping us to be keto. I baked up a batch of these cookies today and they burned at 16 minutes. I put them on the middle rack in my oven. I had a bit more batter left and baked them for 10 minutes and they were baked through and not burned. Have you had any issues with these over baking at 16 minutes? I did use a natural peanut butter but I can’t see that it would make a big difference on baking times. Thanks for any input you may have.
Wholesome Yum M
Did you get 18 cookies? If you had a larger number, then it’s possible your cookies were just smaller than mine a baked through faster. You may want to get an oven thermometer to leave on your rack. Perhaps your oven temp runs a little hot?
Rambo Barbie
Mine burned after 10 minutes and I made 9 large cookies
Wholesome Yum M
Hi Rambo, Sorry this recipe didn’t turn out as expected. It sounds like your cookies were too close to the heating element to burn after only 10 minutes. The bake time would likely have needed to be extended since the cookies were twice the size. For the best baking results, I recommend portioning the recipe the same way I did to get 18 cookies. That way the bake time and temperature will be accurate for the recipe.
Debbie
Delicious!
Jay Todgham
Everytime I make these they turn out but after cooling they are super hard. What would I be doing wrong? I am using all natural peanut butter. Thanks
Wholesome Yum M
Hi Jay, I would consider storing them in the refrigerator to keep them from getting too hard.
Kati
I found these while dreaming of a gluten free protein PB cookie, and you answered my prayers. I’ve made them twice now, and I absolutely love these. I use Bob’s Red Mill egg replacer (egg allergy on top of gluten, it’s so lame) and they still rise and bind perfectly. I also add 2 scoops of Quest PB protein powder, and other than a a light protein powder taste, there’s no impact as far as I can tell. Trust the timer, not your eyes! They won’t look done at all but for my oven 19 minutes is spot on, and they really do firm up once cooled. Thank you so much for making this recipe!
Sharon
Do you think the dough would freeze in portion sizes? I don’t bake often because of having a large amount of treats around would make it difficult to stop after one serving. Would love to make, scoop and freeze so I could take out and cook only one or two at a time.
Wholesome Yum M
Hi Sharon, Yes that should work. Let them thaw for a few minutes before baking.
Kim Lohnes
I can’t stop eating these cookies. I try and limit myself to two a day. I actually burned them just a little bit but they still taste delicious!! Thank you Maya, always looking out for my sweet tooth 🙂
Sasha O
Absolutely amazing!! This is the yummiest cookie recipe ever.
Liz
I just started Keto and this recipe is such a treat! It turned out delicious and will be perfect for me when my kids are tempting me with sweets! Thank you!
Greta
Excellent job with this recipe! It’s really nice to be able to make something that’s better for you than a low carb protein bar at a fraction of the cost and without the chemicals. I’m going to try your other collagen-containing recipes too and I’d love to make other recipes with collagen as well if you should feel like making any more as collagen’s my favorite protein to work with. Kudos and keep up the good work!
Oretha Ortiz
Maya, you have not disappointed me yet! You are a definite blessing to me and my family. I’m a true fan of your talent and ability to create such tasteful low carb foods that my only challenge with the numerous recipes of yours I’ve tried (although this is my first time reviewing) is eating only the serving size. My gosh it’s my definite challenge trying not to over eat the dish, dessert, etc. You’re awesomely gifted in your ability to conjure up such tasty and healthy low carb foods. Thank you so much for all you do!
Chelsea
Great cookie! I was wondering if I could omit the egg and be ok. Has anyone tried this? I’ve tried the flax-egg replacement and just did not prefer the taste
Wholesome Yum M
Hi Chelsea, These cookies need a binder. Chicken or flax eggs should work fine.
Jillian
Let me preface this by saying I am not much of a baker although I have been getting into breads and those have been working well but maybe sweet treats aren’t my forte. The end result was very tasty even using a different collagen powder (orgain) and they are so rich & indulgent I can’t eat more than one in a sitting (super plus!) However when forming the dough mine was extremely oily like dripping while I was forming the dough balls and they secreted more oil once I put them in the oven which made them cook a little weird. I’m wondering why this was or if maybe I should have put the dough in the fridge for 10 minutes to solve this problem? Besides the different collagen, which as a powder shouldn’t have any effect here, I followed this recipe to a T. I will say I ordered Sweet Luv keto chocolate chips and they arrived completely melted so I used the flat side of my meat tenderizer to break it up which caused a lot of powder with the odd sized chocolate chips so maybe this could have made it oily as well? Regardless they are still delish and I LOVE the fact that they’ve got collagen in them 🙂
Wholesome Yum M
Hi Jilian, This depends largely on the type of peanut butter you used. Natural peanut butter that separates is harder to work with. Store-bought creamy peanut butter is a better option for this recipe.
Wendy
May I use Sunflower Butter instead of peanut butter? I adore PB but can’t get sugar free where we live. I want to make these today! So I’m going to do it with SF Sunflower Butter. I guess I’ll find out on my own if it’s good! 😉
Wholesome Yum M
Hi Wendy, I’ve never tried this with Sunflower butter, but the recipe should still work. Please let us know how they turn out!
Wendy
Sorry so late leaving a follow up! Delicious! ❤️
Kim
I used pecan butter instead of peanut butter because we can’t have it. I think I may have had them in too long because they came out crunchy hard, but the taste was great.
Stephanie
I made these cookies! I used brown monk fruit granules, Lily’s chocolate chips. I liked the texture better directly eaten from the freezer after baking. Thank you for the simple recipe- great because ingredients are staples already on-hand!!!
Julie
I was wondering if xylitol can be subbed for the erythritol?
Wholesome Yum L
Hi Julie, you can substitute any granulated sweeter for the erythritol in this recipe. Be sure to reference the Keto Low Carb Sweeteners Conversion Guide. Let me know how your recipe turns out!
Joanna
We make these cookies all the time! They come out great! I use sugar free hershy smi sweet choc chips and chunky peanut-butter. Come out great!!
Marlena Edwards
I did this recipe and actually messed up because I couldn’t find it after first glance. I did it with all these ingredients and 2 tablespoons of almond flour, 1 tsp of baking powder for a rise(really thought these were ingredients smh) but I will say it came out delicious. I will try it today with just these ingredients!
Hannah
Hey Maya! Just wondering if it would work to roll the dough out evenly (by using rods/dowels around the dough to keep it & the rolling pin even), then use a cookie cutter to form the cookies instead? That way, you don’t have to worry about scooping, flattening, or the dough being crumbly – but, still get the uniformity for even baking. What are your thoughts?!
Maya | Wholesome Yum
Hi Hannah, I haven’t tried it but it sounds like it would work.
Brittany baisley
Can I use Peanut Butter Powder?
Maya | Wholesome Yum
Hi Brittany, Sorry, no, I don’t think that would work.
Victoria
Has anyone tried using protein powder instead of the peptides?
Maya | Wholesome Yum
Hi Victoria, Sure, that would work! I just like the benefits of collagen but any protein powder will work fine.
Olivia Ross
Mine baked great! I used exact ingredients – for choc. Chips I used Lily’s. The chocolate tasted burnt and overpowered the whole cookie. So sad. What did I do wrong!?
Maya | Wholesome Yum
Hi Olivia, It could be that the cookies baked too long, that your oven runs hot, or that the baking rack was too close to the top. You can make them without chocolate chips if you like, or try placing the rack lower in the oven and/or baking for less time.
Pamela
Would Great Lakes Collagen work like the brand you use?
Maya | Wholesome Yum
Hi Pamela, I haven’t tried a different brand for this recipe, so don’t know for sure.
Clarise Boudreaux
I tried this recipe several weeks ago. It was a big hit with my husband and I. we are on low carb and low sugar. I didn’t spring for the Vital Proteins, so I used my low carb protein that I use in our smoothies. I also used chunky no sugar peanut butter. also used truvia, thank you for your chart, very helpful.
Well, it came out so well, I will probably spring for the Vital Proteins, but honestly, the protein powder worked very well. These cookies keep very well, if I hide some so we don’t eat them all. I’ll be making these for Thanksgiving. This is the first “sweet” low carb recipe that I have liked. Thank you for your work.
Maya | Wholesome Yum
I love to hear that, Clarise! Have a great day!
Florence Spratt
Hi, Maya. Could you send me the nutritional information such as the protein, febre, net carbs, etc. I can’t seem to find it. We love the recipe and find it very filling!
Maya | Wholesome Yum
Hi Florence, The nutrition information is on the recipe card above.
Gisselle
I have Perfect Keto Protein Powder Vanilla, Grass Fed Collagen Peptides, Low Carb Keto Drink Supplement With MCT Oil Powder. Can I use that instead of the Vital Protein Collagen Peptides?
Thanks
Maya | Wholesome Yum
Hi Gisselle, I haven’t tried it with any of these alternatives so can’t say if it would work. Sorry!
Janette
I had to add a couple of scoops of coconut flour as mine were very runny.
Maya | Wholesome Yum
Hi Janette, I’m glad you got them to work! Sometimes the consistency varies depending on the peanut butter used.
Kerstin
I love almost all your recipes. I think they are the best around and most match my macros exactly. This recipe however was not my favorite. They came out great, but tasted terrible. I used a popular brand of peanut butter but ugh….terrible…. overbearing peanut taste. I will now start fresh with the almond chocolate chip cookie recipe. Hopefully that will be a winner!
Maya | Wholesome Yum
Hi Kerstin, Sorry to hear this one wasn’t for you. It’s definitely a peanut butter cookie (with chocolate chips) and has the flavor of peanut butter in it, so if you’re looking for a traditional chocolate chip cookie, these are not it. In that case I definitely recommend my plain low carb chocolate chip cookies instead.
Linda
Does anyone else have the same problem? I am unable to print the recipe cards.
Maya | Wholesome Yum
Hi Linda, Sorry to hear that. I just tested the print functionality and it worked fine for me. Please feel free to use my contact form if you’re still having this issue and I’d be happy to help you troubleshoot.
Marge
What is Vital Proteins Collagen Peptides, and where can I buy them?
Maya | Wholesome Yum
Hi Marge, You can get Vital Proteins Collagen Peptides (and more info about them) here.
Shannon
Hi, can the collagen be substituted with gelatin or will that not work?
Thanks so much, loving your recipes!
Maya | Wholesome Yum
Hi Shannon, Sorry, no, you need collagen for this one. The consistency of gelatin is different.
Amy Smith
I’m vegetarian. I don’t eat bovine products. Is there something I can use instead that will work in my diet? I’d love to make them. They look very good.
Maya | Wholesome Yum
Hi Amy, I haven’t tried, but you might be able to use a plant protein powder.
Angele
I really love to make recipes with protein powder for my kids!! Mine is already sweetened with stevia, so do you think I should omit the erythritol?
Thank you for your delicious recipes!!
Maya | Wholesome Yum
Hi Angele, You’d need less sweetener if your protein powder is sweetened, but you’d still probably need some additional sweetener. It’s hard to say how much because I don’t know how sweet your protein powder is. And, the texture would be different with reduced or omitted sweetener, due to the changed consistency of the cookie dough. I hope you’ll get the chance to try it with collagen as written, but if you make it a different way, I’d love to hear what you did and how it turns out!
Angele Bernier
Hi Maya,
So I tried the recipe with my Isolate protein powder (Yummy sport Caramilkz) and it was delicious!!!
I used 1/2 cup of protein powder and 1/3 of swerve and it was perfect!!
I can’t wait to try the recipe with all the other flavors I have but I will also buy some Vital protein collagen peptides to try it!!
Thanks for the recipe!!
Maya | Wholesome Yum
I am so happy you liked the cookies, Angele! Thanks for stopping by!
Kriendy
Hi, can the vital protein collagen peptide be substituted with almond flour or coconut flour
Wholesome Yum M
Hi Kriendy, Feel free to omit the collagen peptides if you don’t have any.
Tina
Mine did not turn out at all like the video. The batter looked the same, but when baking, the ingredients melted all over the pan. The sugar free chocolate chips 100 percent cacao did not bake well. The peanut butter with 0 added sugar was hard to stir and made the cookies very oily even though it was stirred very well. Not sure I will even try to eat this batch.
Maya | Wholesome Yum
Hi Tina, Sorry to hear that! It might be a difference in ingredients used. The brands I used are linked on the recipe card. In addition, the chocolate chips are sugar-free and stevia sweetened, not 100% cacao, so that could have been part of the issue. I hope you’ll try again with the ingredients listed, or otherwise find another cookie recipe you like!
Susan
To make the Low Carb Chocolate Chip Peanut Butter cookies, is it absolutely necessary to include the 1/3 cup of Vital Proteins Collagen Peptides for the cookies to turn out? Can something else (available in Canada) be substituted ?
Maya | Wholesome Yum
Hi Susan, Yes, the collagen is necessary. You can try a different protein powder, but I haven’t tried so can’t vouch for the results. Vital Proteins is available in Canada – you can order it here.
Cheryl Geller
How should these be stored to keep them fresh and chewy?
Maya | Wholesome Yum
Hi Cheryl, You can keep them in an airtight container on the counter for a few days, in the fridge for 7-10 days, or freeze for longer. I had this in the post above so don’t miss the other tips above that, too. 🙂
Dee
Love your site. Can I use regular unflavored protein powder instead of collagen?. I don’t have any. I would really like to make these cookies. These look really good.
Maya | Wholesome Yum
Thank you, Dee! Yes, you can. I hope you’ll get to try them sometime with collagen, too.
Diane Kimes
Would regular collagen without the peptides work for this? The collagen peptides just aren’t in my budget, and I happen to have some regular collagen (which I haven’t really figured out how to use yet). Thanks.
Maya | Wholesome Yum
Hi Diane, Yes, both will work. Collagen peptides are just easier to absorb and get the benefits.
Diane Kimes
Thank you. They were yummy and easy. 🙂