Make the best protein cookies you’ve ever had with just 6 simple ingredients. They’re soft, chewy, made without flour and pack in 10 grams of protein each!
Want more high protein snacks? Try my no bake protein balls, protein bars or this protein banana bread.
Why I Love These Protein Cookies
- Protein-packed – Each cookie is packed with 10 grams of protein!
- Quick and easy – You only need 6 simple ingredients and one bowl to make these cookies!
- Healthy – There is no dairy, flour, refined sugar or artificial ingredients in these cookies, so they’re definitely healthy in my book!
- Portable – They’re easy to eat on the go. Pack one in your lunch for a mid-afternoon snack or bring one to the gym for a post-workout snack.
Ingredients Needed
You only need 6 simple ingredients to whip up these cookies! I bet you already have everything you need in your kitchen right now. Here’s what you need:
- vanilla protein powder – you’ll need a vegan protein powder for this recipe. I’ve tested this recipe with Sun Warrior and Nuzest and I highly recommend one of these brands. You can use my code eatingbirdfood for 15% off your Nuzest order.
- peanut butter – you want to use natural, drippy peanut butter that only has one or two ingredients, the nuts and salt. I love Crazy Richard’s creamy peanut butter.
- maple syrup – the perfect natural sweetener for these cookies. Feel free to use honey if that’s what you have on hand.
- baking soda – helps the cookies to rise and become fluffy.
- eggs – helps to bind the cookies together… and adds extra protein!
- chocolate chips – I really like Lily’s chocolate chips because they’re dairy-free, lower in sugar and still have a great flavor.
Recipe Variations
- Use a different mix-in – Feel free to skip the chocolate chips all together or swap them with a different mix-in like chopped nuts, shredded coconut or dried fruit.
- Use a different protein powder – Want to make a different flavor protein cookie? Swap out the vanilla protein powder with chocolate or whatever flavor you prefer!
How to Make Protein Cookies
Step 1: In a medium mixing bowl whisk together your vanilla protein powder, baking soda, maple syrup, peanut butter, and eggs. Fold in your chocolate chips.
Step 2: Using a Tablespoon or cookie scoop, drop Tablespoon sized balls of dough onto a prepared cookie sheet. Use your fingers or a fork to form the cookie shape. Bake at 350ºF for 9-10 minutes or until the bottoms are golden brown. Cool on baking sheet a few minutes before transferring to a wire cooling rack to cool completely.
Brittany’s Tips
- Use the right protein powder: Make sure you’re using a plant-based protein powder for these cookies! Whey protein powder doesn’t soak up as much liquid and will change the consistency of these cookies.
- Use a the right peanut butter: When it comes to your nut butter, make sure you’re using a natural one with only one or two ingredients: peanuts and salt.
Dietary Substitutions
- Peanut-free – Have a peanut allergy? Use almond butter or cashew butter instead.
- Nut-free – Swap the peanut butter with sunflower seed butter or tahini.
- Low-sugar – Use monk fruit sugar free maple syrup instead of pure maple syrup.
- Vegan – I haven’t tested it, but I bet you could swap the eggs for two flaxseed egg. Just note, that this will change the protein content of the cookies. Let me know if you try it!
How to Store Protein Cookies
- At room temperature: Store in an airtight container on the counter for 3-4 days.
- In the fridge: These cookies will stay fresh for up to one week in the refrigerator.
- In the freezer: Let the cookies cool completely, then transfer them to a freezer-safe container and store for up to 3 months. When ready to enjoy, let them thaw in the fridge overnight.
More High Protein Treats to Try
Be sure to check out all of my protein recipes and the full collection of cookie recipes here on EBF!
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Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat.
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In a mixing bowl, add all the ingredients except chocolate chips and stir to combine.
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Fold in chocolate chips.
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Using a tablespoon or medium cookie scoop, scoop dough and roll dough into 16 balls. Each cookie should be about 2 Tablespoons of dough. Flatten with fingers or a fork to form a cookie shape.
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Bake for 9-10 minutes or until bottoms are golden brown. Cool on baking sheet a few minutes before transferring to a wire rack to cool completely.
- Peanut-free – Use almond butter or another nut butter of choice.
- Nut-free – Swap the peanut butter with sunflower seed butter or tahini.
- Low-sugar – Use monk fruit sugar free maple syrup instead of pure maple syrup.
- Vegan – I haven’t tested it, but I bet you could swap the eggs for two flaxseed eggs.
- Chocolate chips – Feel free to swap the chocolate chips with another mix-in of choice like raisins, shredded coconut or chopped nuts.
Serving: 1cookie | Calories: 173kcal | Carbohydrates: 15g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 257mg | Fiber: 1g | Sugar: 7g
Nutrition information is automatically calculated, so should only be used as an approximation.
