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My recipe for Protein chocolate chip cookies is the best flourless cookie recipe you will ever make! Soft, warm, and rich with chocolate chips, they’re high in protein and filled with the best flavors. It’ll be hard to stop at just one!
My kids love them so much and love these chocolate protein-baked oats.
Cookies are extremely popular in our house–specifically, these flourless chocolate chip cookies! My kids love them and ask me to make them all the time. They are filled with protein from vanilla whey powder, and they are the ultimate snack or dessert everyone can enjoy.
For a fewer calories option, try using baking sweetener (erythritol) instead of coconut sugar, and also opt for dark chocolate chips instead of semi-sweet. These protein cookies will still be just as flavorful but without the extra sugar and calories.
Summary
- Sweet and chewy: The rich flavors of chocolate are intertwined with coconut sugar to create the softest and most chewy cookies you’ll ever eat. I recommend eating these cookies while they’re still warm!
- Made with added protein: Peanut butter and protein powder give this recipe plenty of protein which means they’re perfect for whenever you’re on the go or just need a quick pick-me-up.
- Perfect for meal prep: Make an extra batch to store in the freezer so you’ll have some delicious cookies on hand at a later time. You can pack these cookies for kids’ lunchboxes, work lunches, post-workout snacks, and more!
Ingredients you will need
Below is a list of ingredients you are going to need to make these cookies. Full measurements are listed further down below in the recipe card.
- Nut butter: I like to use regular peanut butter for this recipe because it doesn’t make the cookies spread out. Natural peanut butter can be used, but your cookies will be more crispy.
- Whey protein: Use your favorite vanilla whey protein powder. You can also use plant-based protein powder.
- Eggs: This recipe uses two eggs to bind the ingredients. For vegan cookies, use flax eggs.
- Baking soda: Baking soda is very helpful to give cookies that soft but crunchy texture.
- Coconut sugar: Sweet granulated coconut sugar is a great refined sugar-free option to keep these cookies sweet but healthy.
- Chocolate chips: I like to use semi-sweet chocolate chips but you can use your favorite sugar-free variety.
How To Make Flourless Protein Cookies
This recipe is so easy, that you will want to make it again and again. I love baking these tasty chocolate chip cookies whenever I am craving something sweet and filling.
First, prepare your workstation and measure your ingredients. Next, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a nonstick baking mat.
Step 1: In a large bowl, add the eggs, peanut butter, and coconut sugar.
Step 2: Using a whisk, whisk the egg-sugar mixture until fully combined and you get a paste-like texture.
Step 3: Add in the protein powder and baking soda. Mix again to combine until a soft dough forms.
Step 4: Fold in the chocolate chips and combine to incorporate.
Step 5: Scoop 1 ½ tablespoon-sized mounds of dough
Step 6: Space them out evenly on a baking sheet pan. Approximately 1 ½ inches apart. Wet your fingers with water, then gently press the mounds into cookie shapes.
Step 7: Bake the cookies in the preheated oven for 10 minutes or until the cookie edges are brown.
Step 8: Once fully baked, allow the cookies to sit on the pan for five minutes, then transfer them to a cooling rack. Repeat the process with the remaining dough. Enjoy warm with a chilled glass of milk!
Frequently Asked Questions
You can easily use a chopped chocolate bar filled with milk chocolate with almonds or opt for white chocolate mixed with a candy cane or peppermint.
Your oven may be too hot or the dough got overmixed. These are two things that can affect the cookies’ shapes!
If you want thicker cookies, then chill your cookie dough in the refrigerator prior to using them.
The number of moist ingredients in the cookies affects whether or not they will be soft or chewy.
Notes and Substitutions
- Make sure the cookies have completely cooled prior to storing them. Store the cookies in an airtight container at room temperature for up to three days.
- If using flax eggs: you will need two tablespoons of flax meal plus two tablespoons of water.
- Be sure to line your baking sheet with parchment paper for the best results.
- You may replace the coconut sugar with brown sugar or monk fruit sugar.
- Swap the peanut butter with another nut butter like almond butter.
- The whey protein powder can be swapped to any protein of your choice. You can use plant-based protein powder.
Storing Recommendations
Allow the cookies to cool before storing. They can stay covered on the kitchen counter for up to 3 days. Place them in a sealed container in the fridge for up to 10 days. You can freeze for up to 3 months.
More Dessert Recipes
- Cookie Dough Fudge Recipe
- Banana Oatmeal Chocolate Chip Muffin
- Blueberry Lemon Bread
- Oatmeal Raisin Cookies
- No Bake Brownie Protein Bites
- Oatmeal Cookie Dough Bites
- Chocolate Oatmeal Cookies
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Protein Chocolate Chip Cookies
Equipment
- Sheet Pan
Ingredients
- 1 cup Peanut butter
- 2 scoops Vanilla Whey Protein
- 2 Eggs
- ½ teaspoon Baking soda
- ⅔ cup Coconut sugar
- ⅔ cup dark chocolate chips, or semi-sweet
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
- In a large bowl, mix together the 1 cup Peanut butter, 2 Eggs, and ⅔ cup Coconut sugar. Mix until you get a paste-like texture.
- Add in the 2 scoops Vanilla Whey Protein and ½ teaspoon Baking soda. Mix to incorporate and form a dough.
- Fold in the ⅔ cup dark chocolate chips, using a spatula mix again to combine.
- Scoop 1 ½ tablespoon-sized mounds of dough approximately 1 ½ inches apart onto the baking sheet. Wet your fingers and gently press the mounds into cookie shapes.
- Bake for 10 minutes or until cookie edges is golden brown.
- Let cookies sit on the pan for 5 minutes then transfer to a cooling rack. Repeat the process with remaining dough.
Video
Notes
- Make sure the cookies have completely cooled before storing them. Store the cookies in an airtight container at room temperature for up to three days.
- If using flax eggs: you will need two tablespoons of flax meal plus two tablespoons of water.
- Be sure to line your baking sheet with parchment paper for the best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could it be possible to know the calories and macro break down in carbs fat and protein if we simply just not use the chocolate chips ?
What if I don’t have whey protein?
Do you have any other protein? or none at all?
Can you use Almond butter instead of peanut butter?
Yes you can.
Can I replace the coconut sugar with something sugar-free – like stevia?
yes, you can. Use the baking stevia, not the ones in the little serving packets
Hi, is that the calorie amount for all 12 cookies or just one?
It’s per cookie. A lot of the calories are coming mostly from the chocolate chips. If you use sugar-free it will reduce it tremendously.
Can you use peanut butter powder in place of peanut butter?
Hi
unfortunately, the powder won’t work.
Yes you can. I just made them today! I used 1/2 c peanut butter and 1/2 c pb powder + 2/3 cup water. You can adjust the water to make it thicker but mine turned out great!
I just realized that I wrote 2/3 cup water… It was only 1/3 cup water
These cookies were honestly soo good! I was googling a healthy recipe to make for my husband, who is all about that gym life and eating very clean and healthy. He wanted a treat that would appeal to his sweet tooth, but would also stick to his healthy life style. I’ve made several protein cookie recipes, and I I myself haven’t been a huge fan. This recipe however, I ate quite a few of them! I loved these cookies, and so did my husband! They were a little scary making at first because the dough was a little more moist then I’m use to, but they came out perfectly! I turned my oven down a bit and cooked them for a little bit shorter, but we love our cookies kind of gooey. This is a must when wanting a cookie that won’t make you feel guilty when you want more than one! Good job girl!!
Thanks so much for such a great review. So glad you guys loved it.
Has anyone made these using pea protein?
Hi ,
Can I use baking powder instead of baking soda?
Hi Yes, you can. But since its flourless, it really won’t make a huge difference
Thank you
You are very welcome.
Can i use regular granulated sugar and if so how much?
Hi. Yes, you can. Use 1/2 cup
Boyfriend loves these!! What kind of peanut butter brand do you use? Mine always seem to be more crumbly.
Hi Nina. Thank you. I use Smuckers all natural
These were amazing! How many cookies are in one serving please don’t say one 🙂
Hi Jamie. Yes, it is per cookie. Sorry! Try using dark chocolate chips instead and erythritol for baking instead of the coconut sugar.
Can you make the cookies, without the protein powder?
Hi Donna
You can yes. Use either equal amount of peanut butter or almond flour/meal
We all use different products…how many GRAMS of whey protein powder?
And is it isolate or concentrate?
And can we use vegan protein powder if we wanted (knowing it will change the flavour)?
Hi Monika. The protein i use is whey concentrate and has 22g per scoop. Yes you can use vegan
I have celiac disease and dairy intolerance. I made these using 3 scoops of sweet vanilla bean flavor Orgain organic plant based protein powder instead of the whey protein, and Nestle Toll House Simply Delicious dark chocolate chips which are also gluten free/dairy free. They turned out awesome!
Yayyyyy. So glad this worked for you Jessi. Thanks for the feedback
Can you use blue agave instead of sugar ?
Yes. But agave is liquid and will change the consistency of the dough. If you find that the dough is too runny, you may want to either add more peanut butter, almond flour, or a bit more protein so the dough is just right.
They are good! I made them, and the cookies are delicious.
Thank you! so Glad you liked them.