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These Chocolate Protein Cookies are soft, chocolatey, and so easy to make! They’re made with peanut butter, cocoa powder, protein powder, and chocolate chips for an extra chocolatey treat. You only need 8 ingredients, and they’re ready in about 25 minutes. No flour needed!
I love finding different ways to use protein powder, especially when chocolate is involved! These cookies are easy to throw together when you’re craving something sweet. The peanut butter keeps them soft, and I like adding dark chocolate chips for extra chocolate flavor. Just make sure you let them cool before picking them up because they’ll be very soft when they first come out of the oven.
These protein cookies have 10 grams of protein per cookie and will literally melt in your mouth; they are so good. Because they are made with no flour, they will remain soft and fudgy-tasting even after they cool.
I was inspired to make these cookies after my kids loved my peanut butter protein cookies so much and asked for a chocolate version.
Recipe Overview
Key Ingredients
Here is what you’ll need to make these chocolate protein cookies. You can find the full measurements in the recipe card below.
- Peanut butter: Use creamy peanut butter for the best texture. Make sure it’s well stirred if you’re using natural peanut butter.
- Eggs: Help hold the cookies together.
- Cocoa powder: Use unsweetened cocoa powder for that rich chocolate flavor.
- Protein powder: You can use chocolate or vanilla protein powder. The type you use may affect how soft or dry the cookies turn out.
- Coconut sugar: I used coconut sugar, but brown sugar works too.
- Dark chocolate chips: For little pockets of melted chocolate in every bite.
How to Make Chocolate Protein Cookies
Preheat the oven: Preheat your oven to 350°F and line a large baking sheet with parchment paper.
Mix the wet ingredients: In a large bowl, whisk together the eggs, peanut butter, coconut sugar, and vanilla extract until well combined.
Add the dry ingredients: protein powder, cocoa powder, and baking soda. Mix until everything comes together into a soft cookie dough.
Add the chocolate chips: Fold in the dark chocolate chips, saving a few to press on top if you’d like.
Scoop and bake: Scoop the dough into 12 portions and place them on the prepared baking sheet. Gently press down on each cookie to flatten it slightly, then add a few extra chocolate chips on top if desired.
Let them cool: The cookies will be very soft when you take them out of the oven. Let them cool on the baking sheet for 10 to 15 minutes before moving them to a cooling rack. Enjoy!
My Tips
- Don’t overbake the cookies: They will look soft when you take them out of the oven, but they’ll firm up as they cool.
- Measure your protein powder carefully: Too much protein powder can make the cookies dry. Spoon it into your measuring cup and level it off.
- Protein powders are different: Some absorb more moisture than others. If your dough seems too dry or crumbly, try adding a small splash of milk until it comes together.
- Use creamy peanut butter: It mixes into the dough more easily. If you’re using natural peanut butter, stir it well before measuring.
- Let them cool on the baking sheet for 10-15 minutes before moving them, so they don’t fall apart.
- Don’t skip the chocolate chips! They add extra chocolate flavor and make the cookies even better.
Common Questions
Whey protein powder is one option, but you can also use a plant-based protein powder. Keep in mind that different brands absorb moisture differently, so the texture may change depending on what you use. Chocolate protein powder will give the cookies an even stronger chocolate flavor.
I wouldn’t recommend leaving it out without replacing it. The protein powder is part of the dry ingredients and helps give the dough its structure. Removing it will change the texture. I would replace it with either almond flour or oat flour.
You can try creamy almond butter, but it may change the dough’s consistency and the finished cookies. I recommend using peanut butter for the original recipe.
Protein cookies can turn out dry if you add too much protein powder or bake them too long. Measure your ingredients carefully and take the cookies out of the oven while they’re still soft. For an even softer cookies, you can take them out of the oven at 8 minutes. Just make sure you allow them to cool fully.
They aren’t made with any flour, so they can be gluten-free as long as your protein powder and other ingredients are certified gluten-free, if needed.
Storage and Freezing
- Room temperature: Keep the cookies in an airtight container for up to 2 days.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze the baked cookies in a freezer-safe container or bag for up to 3 months. Separate the layers with parchment paper so they don’t stick together.
- To serve: Let frozen cookies thaw at room temperature. You can also warm one in the microwave for a few seconds if you like your chocolate chips a little melty.
You May Also Like
- Cottage Cheese Ice Cream
- Pineapple Upside Down Cake
- Mango Chia Seed Smoothie
- Peanut Butter Brownies
- Greek Yogurt Peach Muffins
Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you.
Chocolate Protein Cookies
Video
Ingredients
- 1 cup creamy peanut butter
- 2 large eggs
- 3 tablespoons unsweetened cocoa powder
- ½ cup Whey protein powder, I used chocolate flavor
- ⅔ cup coconut sugar , or brown sugar
- ½ cup dark chocolate chips
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the 2 large eggs, 1 cup creamy peanut butter, ⅔ cup coconut sugar , and 1 teaspoon vanilla extract until smooth and well combined.
- Add the ½ cup Whey protein powder, 3 tablespoons unsweetened cocoa powder, and ½ teaspoon baking soda. Mix until a soft dough forms.
- Fold in the ½ cup dark chocolate chips.
- Scoop the dough into 12 portions and place them on the prepared baking sheet. Gently press down on each cookie to flatten it slightly, then add a few extra chocolate chips on top if desired.
- Bake for 10 minutes. The cookies will still be very soft when they come out of the oven.
- Let the cookies cool on the baking sheet for 10 to 15 minutes before handling. Serve and enjoy!
Notes
- Flatten the cookies: These cookies don’t spread much while baking, so gently press down on each scoop of dough before putting them in the oven. This helps give them a more traditional cookie shape.
- Protein powder: Different protein powders may change the texture of the cookies. Use the type you’ve tested for the most consistent results. I like using chocolate-flavored protein powder for this recipe, but vanilla works too.
- Peanut butter: Creamy peanut butter works best. Stir natural peanut butter well before using.
- Sugar: Coconut sugar and brown sugar both work, but they may give the cookies slightly different textures.
- Don’t overbake: The cookies should still look soft when you remove them from the oven.
- Cooling: Let the cookies cool on the baking sheet before moving them so they can firm up.
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
