1 Point Chocolate Peanut Butter Protein Cookies

These soft, chewy 1 Point Chocolate Peanut Butter Protein Cookies are a healthier dessert made with protein powder, peanut butter powder, cocoa, and Greek yogurt. They’re high in protein, low in sugar, and perfect for a post-workout snack or Weight Watchers-friendly treat.

Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 22 minutes
Yield: 12 cookies
Serving Size: 1 cookie

Weight Watchers Note: This recipe is designed to be approximately 1 Point per cookie based on common WW-friendly ingredients. Points may vary depending on the brands used and your personal WW plan.

Ingredients
Cookie Dough
1 cup vanilla protein powder (whey or plant-based)
½ cup powdered peanut butter (such as PB2)
¼ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
½ cup plain nonfat Greek yogurt
2 tbsp unsweetened applesauce
2 tbsp sugar-free maple syrup
1 large egg
1 tsp vanilla extract
2 tbsp unsweetened almond milk (or milk of choice), if needed
Optional Toppings
Sugar-free chocolate chips
Mini dark chocolate chips
Flaky sea salt
Drizzle of melted sugar-free chocolate
Equipment
Mixing bowls
Measuring cups and spoons
Silicone spatula
Cookie scoop
Baking sheet
Parchment paper
Cooling rack
Instructions
Step 1: Prepare
Preheat the oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients

In a large bowl combine:

Protein powder
Powdered peanut butter
Cocoa powder
Baking powder
Salt

Whisk until evenly combined.

Step 3: Mix Wet Ingredients

In another bowl whisk together:

Greek yogurt
Applesauce
Sugar-free maple syrup
Egg
Vanilla
Step 4: Make the Dough
Add the wet ingredients to the dry ingredients.
Mix until a thick cookie dough forms.
If the dough seems dry, add almond milk one tablespoon at a time until it becomes scoopable.
Step 5: Shape
Scoop 12 equal portions onto the prepared baking sheet.
Flatten each cookie slightly with the back of a spoon since they spread very little.
Step 6: Bake

Bake for 10–12 minutes.

The cookies should look set but still soft in the center.

Do not overbake.

Step 7: Cool

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Tips for Success
Different protein powders absorb moisture differently; adjust the milk as needed.
Avoid overbaking to keep the cookies soft.
Use room-temperature ingredients for easier mixing.
Let the cookies cool completely for the best texture.
Store with a slice of bread in the container to help keep them soft.
Variations
Double Chocolate

Fold in 2 tablespoons sugar-free chocolate chips.

Peanut Butter Lovers

Add an extra tablespoon of powdered peanut butter.

Espresso Chocolate

Mix in ½ teaspoon instant espresso powder.

Mint Chocolate

Add ¼ teaspoon peppermint extract.

Gluten-Free

Use a certified gluten-free protein powder and verify that all other ingredients are gluten-free.

Storage
Room Temperature

Store in an airtight container for 3 days.

Refrigerator

Store for up to 1 week.

Freezer

Freeze for up to 3 months.

Thaw at room temperature before serving.

Approximate Nutrition (Per Cookie)
Calories: 85
Protein: 8 g
Carbohydrates: 5 g
Fat: 2 g
Saturated Fat: 0.5 g
Fiber: 2 g
Sugar: 2 g
Sodium: 95 mg

Nutrition values are approximate and vary by ingredient brands.

Nut Information

Contains:

Peanuts (powdered peanut butter)
Tree Nuts if using almond milk (almonds)

Does Not Contain (Base Recipe):

Walnuts
Pecans
Cashews
Pistachios
Hazelnuts
Macadamia nuts
Brazil nuts
Pine nuts
Nut-Free Alternative

To make these cookies peanut-free:

Replace powdered peanut butter with powdered sunflower seed butter.
Use oat milk or skim milk instead of almond milk.
Ensure the protein powder is produced in a peanut- and tree nut-free facility if needed.
Cross-Contamination

Always read labels on:

Protein powder
Powdered peanut butter
Cocoa powder
Chocolate chips
Almond milk

Some brands may be manufactured in facilities that also process peanuts or tree nuts. If preparing these cookies for someone with a severe allergy, choose certified nut-free products.

Frequently Asked Questions (Q&A)

Q: Why are my cookies dry?
A: Protein powder brands vary greatly in absorbency. Add a little more milk, 1 tablespoon at a time, until the dough reaches a soft, scoopable consistency.

Q: Can I use chocolate protein powder?
A: Yes. Chocolate protein powder works well and creates an even richer chocolate flavor. You may slightly reduce the cocoa powder if desired.

Q: Can I substitute regular peanut butter?
A: You can, but it will increase the fat, calories, and Weight Watchers Points, and the dough may need less added liquid.

Q: Can I make these dairy-free?
A: Yes. Use a dairy-free protein powder, dairy-free yogurt, and a plant-based milk such as oat milk or soy milk.

Q: Are these cookies gluten-free?
A: They can be if your protein powder, cocoa powder, and all other ingredients are certified gluten-free.

Q: Can I freeze the dough?
A: Yes. Scoop the dough into portions, freeze on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.

Q: Can I add chocolate chips?
A: Absolutely. Sugar-free or dark chocolate chips are great additions, though they may increase the calories and WW Points.

Q: What can I serve with these cookies?
A: They’re delicious with coffee, tea, a protein shake, or a glass of skim or plant-based milk for a satisfying high-protein snack.