Chocolate Peanut Butter Protein Cookies
High-Protein • Soft & Chewy • Lower Sugar
Prep & Cooking
- Prep Time: 10 minutes
- Bake Time: 10–12 minutes
- Total Time: 22 minutes
- Servings: 12 cookies
Ingredients
- 1 cup creamy natural peanut butter
- 1 large egg
- ⅓ cup maple syrup or honey
- 1 tsp vanilla extract
- ½ cup chocolate protein powder
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup dark chocolate chips, preferably sugar-free or 70%+ dark chocolate
- 2 tbsp milk or unsweetened almond milk, only if the dough is too thick
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together peanut butter, egg, maple syrup, and vanilla until smooth.
- Add the chocolate protein powder, cocoa powder, baking soda, and salt.
- Mix until a thick cookie dough forms. If the dough is excessively dry, add milk 1 tablespoon at a time.
- Fold in the dark chocolate chips.
- Scoop about 1½ tablespoons of dough per cookie and place onto the prepared baking sheet.
- Gently flatten each cookie with your fingers or the back of a spoon. These cookies don’t spread much on their own.
- Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Allow them to cool completely before storing—the texture becomes softer and chewier as they cool.
Nut Information
Contains:
- Peanuts (peanut butter)
Possible additional allergens:
- Milk — if using dairy milk or milk-based chocolate chips
- Egg
- Tree nuts — possible if using almond milk or chocolate manufactured around tree nuts
Nut-free option: Replace peanut butter with sunflower seed butter and use a nut-free milk/chocolate product. Note that this changes the flavor and texture.
Approximate Nutrition Per Cookie
Based on 12 cookies; values vary by protein powder, peanut butter, and chocolate used.
- Calories: ~175
- Protein: ~9–10 g
- Carbohydrates: ~14–16 g
- Fat: ~9–10 g
- Fiber: ~2–3 g
- Sugar: ~7–9 g
Recipe Q&A
Q: Can I make these cookies without protein powder?
A: Yes, but the protein content will be lower and the texture will change. You may need a little extra cocoa powder or flour alternative to achieve the right consistency.
Q: Can I use crunchy peanut butter?
A: Absolutely. It adds a delicious crunchy texture.
Q: Why are my cookies dry?
A: Protein powder absorbs moisture. Add 1–2 tablespoons of milk gradually and avoid overbaking.
Q: Can I make them without chocolate chips?
A: Yes. They will still have a rich chocolate flavor from the cocoa powder.
Q: How should I store them?
A: Store in an airtight container at room temperature for about 3 days, or refrigerate for up to 1 week.
Q: Can I freeze them?
A: Yes. Freeze completely cooled cookies in an airtight freezer-safe container for up to 2–3 months. Thaw at room temperature before serving.
Q: Are these keto-friendly?
A: Not with maple syrup or honey. For a lower-carb version, use a keto-friendly sweetener and low-carb chocolate chips.
