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These Protein Peanut Butter Cookies are soft, chewy, and made with simple ingredients like peanut butter, protein powder, and chocolate chips. They’re naturally flourless, easy to make, and perfect for a quick snack, healthy dessert, or post-workout treat.
As a certified nutrition coach, I’m always looking for ways to make everyday treats a little more balanced. These protein cookies are one of my favorite snacks because they’re easy to make, satisfy my sweet tooth, and provide extra protein to help keep me full. I usually make a batch at the beginning of the week so there’s always something homemade to grab when I need a quick snack.
For a lower-calorie option, try using baking sweetener (erythritol) instead of coconut sugar, and also opt for dark chocolate chips instead of semi-sweet.
What Makes These Protein Cookies a Better Choice?
These cookies are made with simple ingredients that add both flavor and nutrition. Peanut butter provides healthy fats and protein, while protein powder gives each cookie an extra boost, making them more filling than traditional cookies.
Since they’re made without flour, they’re naturally gluten-free when made with certified gluten-free ingredients. They’re a great option when you’re craving something sweet but want a snack that’s a little more balanced.
Ingredients notes and substitutions
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.
- Peanut butter: Use creamy, natural peanut butter for best results. Avoid brands with added oils for better texture.
- Protein powder: Whey or plant-based protein both work. Vanilla protein adds a slightly sweeter flavor.
- Chocolate chips: Dark or semi sweet chocolate chips work best.
- Coconut sugar: Sweet, granulated coconut sugar is a great refined-sugar-free option to keep these cookies sweet and healthy.
- Eggs: This recipe calls for 2 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.
Best Protein Powder to Use
Whey protein works best in this recipe because it creates a soft, chewy texture. If you’re using a plant-based protein powder, the dough may be a little drier, so you may need to add a splash of milk. Every protein powder absorbs moisture differently, so don’t be afraid to adjust the dough slightly until it’s easy to scoop.
How To Make Peanut Butter 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.
Make the dough: In a large bowl, whisk together the eggs, peanut butter, and coconut sugar until fully combined and a paste-like texture forms.
Add in protein powder: Next, add in the protein powder and baking soda. Mix again to combine until a soft dough forms.
Fold in the chocolate chips and combine to incorporate.
Shape the cookies: Scoop 1 ½ tablespoon-sized mounds of dough. Space them out evenly on a baking sheet. Approximately 1 ½ inches apart. Wet your fingers with water, then gently press the mounds into cookie shapes.
Bake: Bake the cookies in the preheated oven for 10 minutes or until the cookie edges are brown. Once fully baked, let the cookies sit on the pan for 5 minutes, then transfer them to a cooling rack. Repeat the process with the remaining dough. Enjoy warm with a chilled glass of milk!
Common Mistakes to Avoid
- Overbaking the Cookies: Protein cookies continue to cook as they cool. Remove them from the oven as soon as the edges are lightly golden to keep them soft.
- Using a Different Protein Powder Without Adjusting: Not all protein powders behave the same way. If your dough seems dry or crumbly, add a tablespoon of milk until it reaches the right consistency.
- Skipping the Cooling Time: Let the cookies cool on the baking sheet for a few minutes before moving them. They’ll firm up as they cool and be less likely to break apart.
Easy Variations
There are many ways to customize these cookies using ingredients you already have.
- Swap the chocolate chips for white chocolate chips.
- Stir in chopped pecans or walnuts for extra crunch.
- Add a tablespoon of cocoa powder for a richer chocolate flavor.
- Sprinkle flaky sea salt on top before baking.
- Replace the peanut butter with almond or cashew butter.
- Add a pinch of cinnamon for extra warmth.
Common 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 may have been overmixed. These are two factors that can affect the shape of the cookies!
Yes, but the texture will change. Protein powder helps bind the cookies and adds structure. You can use almond flour or oat flour instead.
The most common reasons are overbaking or using a protein powder that absorbs more liquid. Bake just until the edges are set, and adjust the dough with a little milk if needed.
I like to use Whey protein because it creates a softer cookie, while plant-based protein makes them slightly denser. But both will work.
Yes. Plant-based protein powders tend to absorb more moisture than whey, so you may need to add a tablespoon or two of milk if the dough seems dry.
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
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.
Peanut Butter Protein Cookies
Video
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.
Notes
- Different brands of protein powder absorb moisture differently. If the dough seems dry, add 1 to 2 tablespoons of milk until it comes together.
- Mix the dough just until combined to keep the cookies soft and tender.
- Don’t overbake. The cookies will continue to set as they cool on the baking sheet.
- Creamy peanut butter works best for the softest texture. If using natural peanut butter, stir it well before measuring.
- Store leftover cookies in an airtight container for up to 4 days at room temperature or 1 week in the refrigerator.
- Freeze baked cookies for up to 3 months and thaw at room temperature before serving.
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.