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My recipe for Protein chocolate chip cookies are 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!

baked cookies set on a wire rack to cool.
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Cookies are extremely popular in our house–specifically these flourless chocolate chip cookies! My kids love me 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 flourless 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!
two peanut butter cookies stacked over each other with a bite taken off the top one.

Ingredients you will need

  • 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.
ingredients to make peanut butter cookies: 2 eggs, protein powder, coconut sugar, chocolate chips, peanut butter, and baking soda.

How To Make Flourless 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. In a large bowl, mix the natural peanut butter, protein powder, eggs, baking soda, coconut sugar, and chocolate chips until a soft dough forms.

Scoop 1 ½ tablespoon-sized mounds of dough approximately 1 ½ inches apart onto the baking sheet. Wet your fingers with water, then gently press the mounds into cookie shapes.

Bake the cookies in the preheated oven for 10 minutes or until the cookie edges are brown.

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!

baked cookie on a sheet pan.

Frequently Asked Questions

What can I use instead of chocolate chips in cookies?

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.

Why are my flourless cookies flat?

Your oven may be too hot or the dough got overmixed. These are two things that can affect the cookies’ shapes!

How do you make cookies thicker?

If you want thicker cookies, then chill your cookie dough in the refrigerator prior to using them.

What makes a cookie chewy vs. soft?

The number of moist ingredients in the cookies affects whether or not they will be soft or chewy.

baked peanut butter with chocolate chip cookies on a wire rack cooling.

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.
a bite taken of chocolate chip peanut butter cookies.

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.

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a wire rack with chocolate chip cookies next to a small bowl with melted peanut butter.

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4.80 from 34 votes

Protein Chocolate Chip Cookies

By: Rena
Servings: 12 Cookies
Prep: 15 minutes
Cook: 15 minutes
0 minutes
Total: 30 minutes
a single baked cookie with chocolate chips.
These peanut butter chocolate chip cookies are the best flourless cookies! 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!

Equipment

Ingredients

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 peanut butter, protein powder, eggs, baking soda, coconut sugar, and chocolate chips until a dough forms
  • Scoop 1 ½ tablespoon-sized mounds of dough approximately 1 ½ inch 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

Calories: 236kcalCarbohydrates: 22gProtein: 10gFat: 13gSaturated Fat: 4gCholesterol: 38mgSodium: 210mgPotassium: 238mgFiber: 2gSugar: 12gVitamin A: 45IUCalcium: 44mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Dessert
Cuisine: American
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

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Recipe Rating




55 Comments

  1. 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 ?

    1. 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.

    1. 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!

  2. 5 stars
    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!!

    1. Hi Jamie. Yes, it is per cookie. Sorry! Try using dark chocolate chips instead and erythritol for baking instead of the coconut sugar.

  3. 5 stars
    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)?

  4. 5 stars
    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!

      1. 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.