These 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!
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Cookies are extremely popular in our house–specifically these flourless chocolate chip cookies! Filled with protein from vanilla whey powder, these protein chocolate chip cookies make 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: Rich flavors of chocolate are intertwined with coconut sugar to create the softest and most chewy cookies you’ll ever eat. We 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
- Nut butter: We 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: We like to use semi-sweet chocolate chips but you can use your favorite sugar-free variety.
How To Make Flourless Cookies
This recipe is so easy, that you will want to make it again and again. We love baking these tasty chocolate chip cookies whenever we are 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!
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.
Dessert Recipes You may also like
- Cookie Dough Fudge Recipe
- Banana Oatmeal Chocolate Chip Muffin
- Blueberry Lemon Bread
- Peanut Butter Fudge
- No Bake Brownie Protein Bites
- Oatmeal Cookie Dough Bites
- Chocolate Oatmeal Cookies
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Protein Chocolate Chip Cookies
Ingredients
- 1 cup Peanut butter
- 2 scoops Vanilla Whey Protein
- 2 Eggs
- ½ teaspoon Baking soda
- 2/3 cup Coconut sugar
- ¾ 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 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.
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.
Yumiko says
May I use regular wheat flour instead of whey protein powder?
Rena says
Yes you can
Vincent says
How many calories per cookie?
Rena says
each cookie is 230 ish calories
Donna says
This is one of my “go to” recipies the kids love to have them for breakfast. Thank you!
Rena says
Thanks, Donna.
Darius says
Would you say refrigerating the cookie dough before baking would make the cookies taste better like a traditional chocolate chip? Or would it not make a difference?
Rena says
I didn’t refrigerate so I am not sure if it will make a difference. It won’t hurt to try
Lilo says
Thank-you so much for this recipe! These are the best cookies I’ve had in some time.
I did go ahead and half the recipe which was super easy to do. I also replaced the sweetener with just under 1/8 cup honey. It was fantastic!
Rena says
Thanks for the suggestion and feedback
Ahmad says
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 ?
Melany says
What if I don’t have whey protein?
Rena says
Do you have any other protein? or none at all?
Kathy says
Can you use Almond butter instead of peanut butter?
Rena says
Yes you can.
Misha says
Can I replace the coconut sugar with something sugar-free – like stevia?
Rena says
yes, you can. Use the baking stevia, not the ones in the little serving packets
Laura says
Hi, is that the calorie amount for all 12 cookies or just one?
Rena says
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.
Wendy says
Can you use peanut butter powder in place of peanut butter?
Rena says
Hi
unfortunately, the powder won’t work.
Holly says
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!
Holly says
I just realized that I wrote 2/3 cup water… It was only 1/3 cup water
Autumn says
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!!
Rena says
Thanks so much for such a great review. So glad you guys loved it.
TESA says
Has anyone made these using pea protein?
Rala says
Hi ,
Can I use baking powder instead of baking soda?
Rena says
Hi Yes, you can. But since its flourless, it really won’t make a huge difference
Allison says
Thank you
Rena says
You are very welcome.
Allison says
Can i use regular granulated sugar and if so how much?
Rena says
Hi. Yes, you can. Use 1/2 cup
Nina says
Boyfriend loves these!! What kind of peanut butter brand do you use? Mine always seem to be more crumbly.
Rena says
Hi Nina. Thank you. I use Smuckers all natural
Jamie says
These were amazing! How many cookies are in one serving please don’t say one 🙂
Rena says
Hi Jamie. Yes, it is per cookie. Sorry! Try using dark chocolate chips instead and erythritol for baking instead of the coconut sugar.
Donna says
Can you make the cookies, without the protein powder?
Rena says
Hi Donna
You can yes. Use either equal amount of peanut butter or almond flour/meal
monika says
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)?
Rena says
Hi Monika. The protein i use is whey concentrate and has 22g per scoop. Yes you can use vegan
Jessi says
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!
Rena says
Yayyyyy. So glad this worked for you Jessi. Thanks for the feedback
Claudia says
Can you use blue agave instead of sugar ?
Rena says
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.
Grecia says
They are good! I made them, and the cookies are delicious.
Rena says
Thank you! so Glad you liked them.