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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
Matt
0This is a great keto cookie recipe! And I love how few ingredients there are. Easy and delicious!!
Donna Batrone
0My favorite cookies! I make them all the time!
Francy
0These are the best “KETO” sweet I have made yet! I forgot to flatten them so mine were thick but yummy. I also added KETO frosting as they needed to be sweeter for my taste. But even the texture was good. SO many desserts the texture is weird and these are like a cookie! Thanks for another great recipe.
Sharon
0I made these yesterday and YUM!!!! I used allulose instead of erythritol so they were nice and soft. I was freaked out a little after combining all the ingredients. It was very sticky and flattening them was challenging. I kept checking the ingredients list to make sure I didn’t do something wrong.
I too ended up with browner (not burnt) cookies than I expected. I had one extra cookie so that little bit should not have made that much difference. I set my timer to 16 minutes and at 13, could smell what I thought was them burning. I checked them and they were not sticky on top so I pulled them. I was using the smaller of my stove’s double ovens and the heating element was closer than it would have been in the bigger one. Maybe that was the reason. Next time I’ll use the bigger one but still watch them closely after 10 mins.
Overall, these are definitely a keeper! I need to go buy more peanut butter because I think I’ll be making these again next week. 🙂
Bri
0I 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. 🙂
Maya | Wholesome Yum
0Hi Bri, You’d need some kind of protein powder for the right consistency in this recipe, but if you don’t have any, you can make my almond flour chocolate chip cookies instead.
Bakergirl
0Maya,
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.
Maya | Wholesome Yum
0This recipe only needs to bake for 10-12 minutes, so 16 minutes would be too long. Hope this helps!
Rambo Barbie
0Mine burned after 10 minutes and I made 9 large cookies
Wholesome Yum M
0Hi 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
0Delicious!
Jay Todgham
0Everytime 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
Maya | Wholesome Yum
0Hi Jay, What sweetener are you using? Some sweeteners will harden. Besti doesn’t. 🙂
Kati
0I 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
0Do 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
0Hi Sharon, Yes that should work. Let them thaw for a few minutes before baking.
Kim Lohnes
0I 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
0Absolutely amazing!! This is the yummiest cookie recipe ever.
Liz
0I 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
0Excellent 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
0Maya, 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
0Great 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
Maya | Wholesome Yum
0Hi Chelsea, These cookies need a binder. Chicken or flax eggs should work fine, as well as probably other egg substitutes, but I don’t recommend just omitting them.
Jillian
0Let 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 very 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
0Hi 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
0May 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! 😉
Maya | Wholesome Yum
0Hi Wendy, It should work if you’re able to find one that’s not too runny. Please let us know how they turn out!
Wendy
0Sorry so late leaving a follow up! Delicious! ❤️
Kim
0I 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
0I 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!!!