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I’ve been on a kick to add more protein to baked goods for a few years now. These protein cookies are a fun twist on my flourless peanut butter cookies — I added protein powder, tossed in chocolate chips (because, why not?), adjusted the ratios, and added a sprinkle of sea salt. The result? Soft, chewy cookies that are like a blend of peanut butter and chocolate chip cookies — that you can feel good about. So next time you want an extra boost of protein in your treats (yes, really), make this protein cookie recipe with me!
Why You Need My Protein Cookie Recipe
- Hello, chocolate and peanut butter – These taste like a peanut butter cookie studded with melty chocolate chips. You’ll love the flavor and soft, chewy texture!
- Clean ingredients – Just 6 of them, plus salt! My protein chocolate chip cookies are naturally low carb and gluten-free, with no refined sugar or flour.
- Boost of protein – 8 grams of protein in each cookie! If you’re a fan of protein-packed baked goods like this, don’t miss my protein muffins, protein donuts, protein bars, protein brownies, and peanut butter protein balls, too.
- Quick and easy – You can enjoy these in just 20 minutes! I love them for a quick healthy snack, workout boost, or better-for-you dessert.
Ingredients & Substitutions
Here I explain the best ingredients for my peanut butter protein cookies, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Peanut Butter – You’ll need the thick kind. I like this one with no sugar added. Another nut butter or even seed butter might work, but many of them are runny, so that would change the texture of your cookies.
- Protein Powder – This is how we get high protein cookies! I recommend whey protein powder for the best texture. Other protein powders, such as plant-based protein or egg white protein, might work (and would make this recipe dairy free), but I find they work differently than whey and could affect the end result. Let me know how it goes if you try a substitute!
- Sweetener – Besti Monk Fruit Allulose Blend is my go-to, because it’s 100% natural, tastes like sugar, and doesn’t dry out your protein cookies. If you like a brown sugar flavor, replace half of the regular Besti with Besti Brown instead. Other sweeteners will work, but many are more drying.
- Eggs – Flax eggs work, too.
- Chocolate Chips – Use your favorite. I love these sugar free ones! You can also swap them with raisins or dried cranberries.
- Vanilla Extract – I use this brand. Feel free to switch things up with other extracts, like almond extract or maple extract.
- Sea Salt – A little in the dough balances the sweetness, and I like a little flaky sea salt on top, but this is optional.
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How To Make Protein Cookies
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large bowl, whisk together the protein powder, Besti, and sea salt, breaking up any lumps.
- Add the wet ingredients. Whisk in the eggs, then stir in the peanut butter and vanilla. Your protein cookie dough mixture should be smooth and thick, like a stiff peanut butter.
- Press the cookies. Use a medium cookie scoop to scoop the dough onto a parchment lined baking sheet, spacing 2 inches apart. Use a fork in a crisscross pattern to flatten into a cookie shape, about 1/4 inch thick.
- Add the chocolate chips. Dot them over the tops of the cookies and press in gently.
- Pop in the oven. Bake the protein cookies, until they are semi-firm and not sticky on top, but slightly underbaked. If you want the optional flaky sea salt, sprinkle it over them while they are warm. Gently transfer to cooling rack to firm up before enjoying!
My Recipe Tips
- I highly recommend a cookie scoop. This dough is sticky and difficult to form without one, plus a scoop ensures your protein cookies are all the same size and bake at the same rate. This scoop is my favorite! Pack the dough in before releasing.
- Why flatten the cookies with a fork? It’s about texture! I used to just flatten with the palm of my hand, and the texture is much better using the fork method – just like any other peanut butter cookies.
- If your fork sticks to the cookies when flattening, dip the tines in water between presses. Sometimes I need to do this and sometimes not.
- Chocolate chips go on top of the cookies, not mixed into the batter. I really wanted chocolate chip protein cookies, but when I tried mixing them in, they melted all over the pan. They stay intact quite well if they are on top, and you can still press them in a bit.
- If your cookies aren’t baking evenly, rotate the pan halfway through. And a good baking sheet makes all the difference—I have this sheet pan in every size for even baking!
- For best texture, underbake slightly. Overbaking can cause too much peanut butter oil to leak out, leaving the cookies dry. A little oil is normal, but if there’s a lot, they’ve been in the oven too long.
- Be careful transferring the cookies to the cooling rack. They are very fragile right out of the oven, so I use this cookie spatula to transfer them. Don’t use your hands, or they might break!
Protein Cookies (Easy Recipe)
By
My protein cookies are like a chewy peanut butter cookie with chocolate chips and a protein boost! Gluten free and no refined sugar.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line a large baking sheet with parchment paper.
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In a large bowl, whisk together the protein powder, sweetener, and sea salt, breaking up any lumps.
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Add the eggs and whisk at the edge of the bowl to mix the yolk and white. Add the peanut butter and vanilla, and stir until smooth and thick (the texture should be like a more stiff peanut butter).
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Scoop the cookie dough using a medium cookie scoop, and release balls of dough onto the lined baking sheet, spaced at least 2 inches apart. Use the tines of a fork to flatten the balls into cookies, first in one direction and then the opposite direction, to about 1/4 inch (~1/2 cm) thickness.
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Dot the chocolate chips over the tops of the cookies and press in gently. Try to avoid having the chocolate directly touching the parchment paper.
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Bake for 10-12 minutes, until the cookies are semi-firm and not sticky on top, but slightly underbaked.
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Sprinkle flaky sea salt over the cookies if you like (optional). Do this right away while they are hot, so that the salt sticks.
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Use a cookie spatula to carefully transfer the cookies to a cooling rack. Cool completely to firm up.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 protein cookie, about 2 1/4 inches in diameter
- Tips: Check out my recipe tips above to help you get evenly baked cookies with the right texture, avoid sticking or chocolate melting all over your pan, and prevent the cookies from falling apart.
- Store: Keep your protein cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 2 weeks.
- Freeze: You can freeze the baked cookies, or just scoops of raw cookie dough (without chocolate chips). Thaw on the counter overnight before enjoying or baking.
📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Protein Cookies
Gratitude Moment
I’ve been making these protein cookies since 2018, but every time I seem to change a little something (lol).
This last time, I really feel like I’ve nailed it. I switched to whey protein powder (I used to use bone broth protein and admit the taste was a little odd), added the fork pattern, adjusted the ratios, and changed how I add the chocolate chips (add on top instead of fold).
And last but certainly not least, I switched to Besti for the sweetener! These cookies used to turn out significantly more dry when I used to make them with other sugar alternatives. Besti makes them more moist and chewy. Give them a try and let me know what you think!
118 Comments
Cheryl Geller
0How should these be stored to keep them fresh and chewy?
Maya | Wholesome Yum
0Hi 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
0Love 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
0Thank you, Dee! Yes, you can. I hope you’ll get to try them sometime with collagen, too.
Diane Kimes
0Would 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
0Hi Diane, Yes, both will work. Collagen peptides are just easier to absorb and get the benefits.
Diane Kimes
0Thank you. They were yummy and easy. 🙂