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These flourless peanut butter chocolate chip protein cookies are soft, chewy, and easy to make with just a few simple ingredients. They are naturally gluten-free, high in protein, and perfect for a quick snack or a healthier dessert. No flour, no butter, and no complicated steps.
Cookies are extremely popular in my house, specifically these protein 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.
Why You’ll Love These Protein Cookies
- These protein cookies are made with simple pantry ingredients
- They are naturally flourless and gluten-free
- High in protein and they are satisfying and filling
- They have this perfect Soft texture to them
- Great for snacks, healthy dessert or meal prep
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.
How To Make Flourless 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, 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!
Tips for Soft and Chewy Cookies
- Do not overbake the cookies. They will firm up as they cool on your sheet pan or wire rack.
- Use room-temperature ingredients for a smoother dough. I also like to melt the peanut butter a bit so it’s easier to mix.
- If the dough feels dry, add a tablespoon of milk or water. You can also add more peanut butter. If it is too loose, add more protein powder. This will depend on the nut butter you are using.
- Let the cookies cool completely before moving them.
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 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.
I like to use Whey protein, because it creates a softer cookie, while plant-based protein makes them slightly denser. But both will work.
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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Flourless Peanut Butter Chocolate Chip 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
- 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.
Can i use maple syrup or something else to substitute coconut sugar?
Yes. But it may make the dough a bit loose, so just adjust it by adding a bit more protein powder, or maybe almond flour.
Love these cookies! I add pecans and a little almond flour
Perfect. Sounds yummy.
I made these and they were amazing! Can they be made with Stevia instead of coconut sugar please?
Hi Kate. I haven’t tried them with stevia, but if you are referring to the ones used for baking, it should work.
I usually don’t post comments, BUT….
I just finished making these protein chocolate chip cookies… OMG!!! These are the best cookies I’ve ever had, so delicious! Soft & chewy, perfect! I definitely will be making a couple more batches to freeze & have handy. A BIG hit with the hubby! Thank you for a GREAT recipe! 10 out of 10
Thanks Dori. I am so glad you all loved it. Yay
It calls for 2 scoops of vanilla whey powder. What does that equal in cups of tablespoons? I do not have a scoop.
My scoop is almost 1/4 cup. you can use 1/2 cup
I used almond butter and chopped dark chocolate
Halved the recipe and used ice cream scoop to measure to bake
7 nice sized bakery style cookies that tasted amazing
glad you loved them. Yay
Mine were very greasy I’m assuming from my peanut butter. Also didn’t have any sugar alternatives other than swerve brown sugar!
Wish they turned out for me!
Yes, it all depends on the peanut butter. I haven’t tried it with swerve so I am not sure.
Can you use substitute plant based protein powder for whey protein powder?
Yes you sure can.
Hello,
The nutrition information is for 1 cookie, which is 1 serving, as I am guessing? Am I correct?
They are delicious btw!
Hi there. Yes per cookie
can I substitute to protein powder for something else? or can I omit it?
You can swap it with oat flour or almond flour.
These came out great! I used part monk fruit, part sugar, and only had crunchy peanut butter. Ended up making about 21 cookies. So yummy! Thanks!
Perfect!