Protein Cookies

I’ve been trying to make a REALLY good protein cookie recipe for more than a year. While some tests were close, they weren’t exactly right until I landed on this version. I’m so, SO happy with it. These cookies have a nice soft and chewy texture, even days after they’ve been baked, and there is no gritty texture from the protein powder. My entire family loves these cookies, too, so I’m proud to say that I finally did it! I’m excited to share my protein cookies that are delicious and provide an awesome 11 grams of protein in each one.

I Love A Good Protein Boost

The protein in these high protein cookies comes from several ingredients: the peanut butter, Greek yogurt, egg, and protein powder. Each cookie provides 11 grams of protein, but tastes just like a regular chocolate chip cookie. I figured, if I’m going to eat a cookie, I might as well get a boost of protein with it! Personally, I aim to get between 80 and 100 grams of protein every day. It’s an important nutrient that helps me with so many things, including 

• Building muscle and keeping my skin, hair, and nails healthy
• Repairing tissue and building new cells, especially after working out 
• Feeling full and satisfied from my meals without being hungry again right after eating
• Transporting oxygen throughout my body
• Helping to stabilize my blood sugars after eating meals 

It Only Takes A Handful Of Ingredients

There is no flour in these peanut butter protein cookies and only a handful of regular pantry ingredients. Here’s what to gather to make a batch today: 

• Peanut butter – I recommend creamy peanut butter, which I melt in the microwave to get a nice pourable and drizzling consistency. Crunchy peanut butter could work, too, and even provide a nice crunch from the peanut pieces. 
• Whey protein powder – I use Puori PW1 Whey protein powder in most protein powder recipes because it always turns out good results. It is recommended by our dietitians as a top whey protein powder. In this recipe, I use ½ cup (or about 50 grams) of protein powder. I don’t recommend swapping in collagen, as it won’t result in the right texture. 
• Brown sugar – I’ve tested different sweeteners in these cookies and brown sugar provides the best results. It helps the cookies get brown and also creates that perfect chewy and soft texture that I’m going for while still keeping them relatively low sugar. 
• Greek yogurt – I use full-fat Greek yogurt, though 2% Greek yogurt also will work. I prefer plain yogurt, though vanilla also works well and provides a strong vanilla extract type flavor. I don’t recommend non-fat Greek yogurt as the texture will be too thin. See below for my dairy-free recommendations. 
• Egg – the whole egg in this recipe acts as an emulsifier, helping all of the ingredients to mix well together, creating softness in these cookies without having a gritty texture. 
• Baking soda – the baking soda helps these cookies spread, get perfectly golden brown on the baking sheet while also staying tender and chewy. 
• Chocolate chips – these cookies would still taste good even without the chocolate chips, but I always add them because my boys love chocolate chip cookies. Feel free to omit them or use a different add-in.

Find the ingredient list with exact measurements in the recipe card below.

Time To Bake!

I’ve perfected this recipe and here are the steps I recommend to get the best protein cookies every time. 

1. Melt the peanut butter: It’s important to make sure the peanut butter is a pourable and nice drizzly consistency so that the batter comes together well and isn’t too dry. I microwave the peanut butter in a glass measuring cup in 20 second intervals in the microwave until it’s runny and pourable. 
2. Combine ingredients in a bowl: In a large mixing bowl, I combine the drizzly peanut butter, the protein powder, brown sugar, yogurt, egg, and baking soda. I mix until everything is well combined and then I fold in the chocolate chips. I always mix the ingredients by hand, since they come together quickly. 
3. Line or grease a baking sheet: I recommend misting a nonstick baking sheet with cooking spray or using a sheet or parchment paper so the cookies don’t stick. Then I scoop the dough into 10 even mounds, spacing them out so there are a few inches between each mound of dough. 
4. Shape the cookies: Though the cookie dough spreads out a bit on its own, I find that it’s helpful to shape the cookies into rounds and press them to about ½ inch thickness with my palm. Then I gently press a few more chocolate chips on top of each one. 
5. Bake until golden brown: These cookies bake quickly, requiring only 10 to 12 minutes in the oven. I pull them out when they’re lightly golden brown at the bottom edges and the centers are set. 
6. Let them cool: I let these cookies cool directly on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Then I store them in an airtight container at room temperature. 

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make These Dairy-Free

My youngest son and I are both sensitive to dairy, so I appreciate that he and I can still enjoy these cookies (with a few simple dairy-free swaps) when that sweet tooth comes out. Instead of whey protein powder, I use a favorite plant-based protein powder, like this plant protein booster from Puori, which is based on pea protein. Then, instead of Greek yogurt, I use a plant-based yogurt (most often it’s vanilla almond milk yogurt). This does make the batter thinner, but the cookies still turn out great. Finally, instead of regular chocolate chips, I use dairy-free chocolate chips or 100% pure dark chocolate chips.

The Best Times To Enjoy 

Most often, I serve these cookies as an after-school snack to greet my boys when they get off the school bus. I feel good that they’re getting some protein for their growing bodies while enjoying a favorite snack. I often enjoy one with them as we talk about the highs and lows of the day. 

With that said, there’s really never a time not to enjoy these cookies, as I’ve even been known to eat one during school dropoffs in the mornings with a cup of coffee. I also like to pack them for sports snacks when I have a weekend full of watching my boys compete in track, cross country, or basketball tournaments. 

Store Extra Cookies In The Pantry Or Freeze Them

These cookies store well in an airtight container at room temperature for up to 5 days. For longer storage, put them in a freezer safe bag and freeze for up to 3 months. Allow the cookies to thaw at room temperature for about 30 minutes or heat in 15-second increments in the microwave.

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The photos in this blog post were taken by Rachel Cook of Half Acre House.

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