Protein Cookie Recipe (Chewy, Soft & 10g Protein Each!) (Edit recipe)

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These soft and chewy protein cookies deliver 10 grams of protein per cookie and taste just like regular chocolate chip cookies. Made with creamy peanut butter and protein powder, they're flourless, easy to make, and stay fresh for days. Perfect for post-workout snacks, meal prep, or a healthier dessert option the whole family will love.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

8 minutes to 10 minutes

INGREDIENTS

8

Serves: 12

Ingredients

250 grams Butterfinger, creamed
120 grams Coconut Sugar, or brown sugar
2 whole Eggs
1 tsp Vanilla Extract
70 grams Vanilla Protein Powder
1 tsp Salt
1 tsp Baking Soda
90 grams 55% Cacao Organic Vegan Semi-Sweet Dark Chocolate Chips - Pascha Chocolate Co., add some extra for topping

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat and prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix wet ingredients: In a large bowl, whisk together peanut butter and coconut sugar until smooth and creamy, about 1 minute. Add eggs one at a time,
whisking well after each addition. Stir in vanilla extract.
Combine dry ingredients: In a small bowl, whisk together protein powder, baking soda, and salt.
Make the dough: Add dry ingredients to wet ingredients and stir until just combined. Don't overmix. Fold in chocolate chips.
Shape cookies: Using a cookie scoop (about 2 tablespoons), scoop dough onto prepared baking sheet, spacing cookies 2 inches apart.
Bake: Bake for 8-10 minutes until edges are golden but centers still look slightly underdone. Don't overbake!
Cool: Let cookies cool on baking sheet for 5 minutes (they'll be fragile), then transfer to a wire rack. Press extra chocolate chips on top while still warm if desired.

Notes

Peanut butter: Must use creamy commercial peanut butter (like Jif or Skippy). Natural peanut butter causes cookies to spread and become greasy.
Protein powder: Vanilla whey or plant-based protein work best. Avoid collagen protein.
Don't overbake: Cookies should look slightly underdone when removed from oven. They firm up as they cool.
Storage: Store in airtight container at room temperature for 4-5 days, refrigerate up to 10 days, or freeze up to 3 months.
Freezing dough: Scoop and freeze dough balls for up to 3 months. Bake from frozen, adding 2 minutes to baking time.
Room temperature eggs: Help the dough mix more smoothly and create better texture.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	90
Fat:	3 g
Carbohydrates:	10 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	318 mg
Fiber:	1 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.