This post may contain affiliate links. Please read our disclosure policy.
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
If you try a recipe and you like it, please use my hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | for all of my latest blog posts and recipes.
Protein Chocolate Chip 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
- 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.
Great recipe! Easy and tastes like reg flour cookies – thank you!
Thanks! Glad you loved it
Is the nutrition info for the whole recipe or per cookie?
Hi Monica. Per cookie
Can you use plant based protein powder?
yes you can
My favorite
Thank you
Could I sub almond butter instead of peanut butter?
Hi there. Yes it works with almond butter as well.
I love these cookies! They are soft, chewy, and satisfying. I made mine with Lilly’s chocolate chips for even less sugar. I also made them in a muffin top pan (six cookies total).
So glad you loved them
Glad you loved them.
I love these. I am diabetic so sugar free and high protein really works for me. I use Splenda or Stevia blend.No sugar spikes with these. Always a go to when I dont want to eat. I usually get 36 cookies making a double batch. I now always have a 64oz. container of peanut butter in my pantry. So delicious! Thanks so much for this recipe. Do you have other cookie recipes like this?
Thanks so much. This is one of our favorite cookies for sure. I am going to create more cookies like this that are super easy but so good. Appreciate the feedback.
Would using unflavored pea protein powder change the taste too much? I can’t have whey protein
I haven’t tested it with that specific protein powder. But any plant-based protein should work. Since is it unflavored, add 1 tsp of vanilla.
How big is your protein scoop? Cup measurement?
It is 1/3 cup
The size of the protein powder scoop should be written in the recipe as not all protein powder will have the same size scoop and this would significantly change the results of the recipe.
Love your recipes especially as I’m diabetic and have thyroid problems. Most people don’t realize that if you have hypothyroidism you should lay off the gluten as it affects it.
However, I must point out that you seem to use, as a lot of people have been trending to do lately, coconut sugar. There’s no science that backs the idea that coconut sugar is any better for you then table sugar. None whatsoever. And the GI between the two is pretty negligible.
They work great with allulose
Baking Soda and Baking powder are two different things. So is it powder???
should be Baking soda. the word Powder was a typo. Will fix
I used 1/4 c brown sugar, 1/3 c plus 2 tbsp erythritol, and plain whey protein isolate with added vanilla. They turned out delicious!
WOW!! They taste better than I expected.
Perfect!
May I use regular wheat flour instead of whey protein powder?
Yes you can
What is the amount If I use whole wheat flour?
Replace the protein with the exact amount of flour.
How many calories per cookie?
each cookie is 230 ish calories
This is one of my “go to” recipies the kids love to have them for breakfast. Thank you!
Thanks, Donna.
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?
I didn’t refrigerate so I am not sure if it will make a difference. It won’t hurt to try
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!
Thanks for the suggestion and feedback