4.78 26 Published Feb 23, 2024, Updated Sep 18, 2024
Why I Love These Protein Cookies
Protein-packed – Each cookie is packed with 10 grams of protein! Quick and easy – You only need 6 simple ingredients and one bowl to make these cookies! Healthy – There is no dairy, flour, refined sugar or artificial ingredients in these cookies, so they’re definitely healthy in my book! Portable – They’re easy to eat on the go. Pack one in your lunch for a mid-afternoon snack or bring one to the gym for a post-workout snack.
Ingredients Needed
You only need 6 simple ingredients to whip up these cookies! I bet you already have everything you need in your kitchen right now. Here’s what you need:
vanilla protein powder – you’ll need a vegan protein powder for this recipe. I’ve tested this recipe with Sun Warrior and Nuzest and I highly recommend one of these brands. You can use my code eatingbirdfood for 15% off your Nuzest order. peanut butter – you want to use natural, drippy peanut butter that only has one or two ingredients, the nuts and salt. I love Crazy Richard’s creamy peanut butter. maple syrup – the perfect natural sweetener for these cookies. Feel free to use honey if that’s what you have on hand. baking soda – helps the cookies to rise and become fluffy. eggs – helps to bind the cookies together… and adds extra protein! chocolate chips – I really like Lily’s chocolate chips because they’re dairy-free, lower in sugar and still have a great flavor.
How to Make Protein Cookies
Step 1: In a medium mixing bowl whisk together your vanilla protein powder, baking soda, maple syrup, peanut butter, and eggs. Fold in your chocolate chips. Step 2: Using a Tablespoon or cookie scoop, drop Tablespoon sized balls of dough onto a prepared cookie sheet. Use your fingers or a fork to form the cookie shape. Bake at 350ºF for 9-10 minutes or until the bottoms are golden brown. Cool on baking sheet a few minutes before transferring to a wire cooling rack to cool completely.
Dietary Substitutions
Peanut-free – Have a peanut allergy? Use almond butter or cashew butter instead. Nut-free – Swap the peanut butter with sunflower seed butter or tahini. Low-sugar – Use monk fruit sugar free maple syrup instead of pure maple syrup. Vegan – I haven’t tested it, but I bet you could swap the eggs for two flaxseed egg. Just note, that this will change the protein content of the cookies. Let me know if you try it!
How to Store Protein Cookies
At room temperature: Store in an airtight container on the counter for 3-4 days. In the fridge: These cookies will stay fresh for up to one week in the refrigerator. In the freezer: Let the cookies cool completely, then transfer them to a freezer-safe container and store for up to 3 months. When ready to enjoy, let them thaw in the fridge overnight.
More High Protein Treats to Try
No Bake Protein Cookies Protein Mug Cake Protein Cookie Dough Protein Chia Pudding Blueberry Protein Muffins Protein Cake Protein Brownies Peanut Butter Protein Pudding Peanut Butter Protein Fluff
Be sure to check out all of my protein recipes and the full collection of cookie recipes here on EBF!
