Chocolate Chip Protein Cookies- made in one-bowl, these flourless cookies have an irresistible chewy texture. Each cookie packs 9 grams of protein! (dairy-free with vegan option)

When the craving strikes for a chocolate chip cookie but you need something that helps you meet your protein goals, you’re definitely going to want to make this protein cookie recipe!

Not only are they ridiculously easy to prepare, but you barely need anything to make them. I’m talking 7 ingredients, most of which are likely already stocked in your pantry.

Chocolate Chip Protein Cookie Ingredients

• Creamy Peanut Butter and Tahini- Technically you can use any drippy nut or seed butter you prefer but I personally love the combination of peanut butter and tahini. Peanut butter tastes the best, in my opinion, but tahini has a much thinner consistency and adds a bit more moisture to the cookies. I’ve tested these cookies using all creamy peanut butter and found them to be too dry without the tahini. Just be sure that whatever nut or seed butter you use doesn’t have added oil.
• Egg- Good news for my vegan friends, you can make these using a flax egg instead of an egg to make them vegan. Just combine 1 tablespoon ground flax seed with 3 tablespoons water and let it thicken to a gel before adding to the recipe.
• Coconut Sugar- I prefer to use coconut sugar but brown sugar or cane sugar will also work.
• Protein Powder- To keep these from tasting too much like protein powder, I like using a combination of unflavored protein powder and vanilla protein powder.
• Dark Chocolate Chips- Enjoy Life is my go-to for dairy-free chocolate chips. Wal-Mart usually has the best price!

How to Make Chocolate Chip Protein Cookies

1. Combine wet ingredients and coconut sugar in a large bowl. Whisk together until smooth.
2. Add protein powder and stir until a dough forms.
3. Fold in chocolate chips.
4. Roll into balls then press down to shape.
5. Bake for 10-12 minutes.
6. Allow to cool then enjoy!

More Protein Packed Treats to Try

• German Chocolate Protein Brownie Bites
• No-Bake Twix Bars
• Vegan Pumpkin Blondies
• Strawberry Protein Pudding
• Chocolate Protein Pudding
• Protein Donuts

Print Recipe

Chocolate Chip Protein Cookies

Made in one-bowl, these flourless cookies have an irresistible chewy texture. Each cookie packs 9 grams of protein! 

Prep Time10 minutes mins

Cook Time12 minutes mins

Total Time22 minutes mins

Servings: 12 cookies

Ingredients

US Customary - Metric

• ½ cup creamy peanut butter, (ingredients should be just peanuts and salt) *see notes for substitutions
• ½ cup tahini, *see notes for substitutions
• ½ cup coconut sugar, **see notes for substitutions
• 1 egg, ***or 1 flax egg
• ½ cup vanilla protein powder , I like to use a mixture of unflavored and vanilla
• ¼ cup dark chocolate chips
• ½ teaspoon sea salt, reduce to ¼ teaspoon if peanut butter is salted

Instructions

• Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone mat and set aside.
• In a large bowl, combine ½ cup peanut butter, ½ cup tahini, 1 egg and ½ cup coconut sugar. Whisk until smooth and well combined.
• To the bowl, add ½ cup protein powder and ¼-½ teaspoon salt. Stir together until a dough forms. It might seem too thick or a little dry, but keep stirring and it should form a firm dough. Fold in ¼ cup chocolate chips.
• Using a spoon or a cookie scooper, scoop out about 2 tablespoons of the dough and roll into balls. Arrange them on the cookie sheet with a few inches between, and gently press each one down as they won't spread very much during baking. Press in a few more chocolate chips on top, if desired.
• Bake for 10-12 minutes, until firm and light golden brown. Allow to cool completely before serving. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose. For the most accurate results, I recommend using a scale. The grams for each ingredient is provided under the "Metric" tab. 

*Technically you can use any drippy nut or seed butter you prefer but I personally love the combination of peanut butter and tahini. Peanut butter tastes the best, in my opinion, but tahini has a much thinner consistency and adds a bit more moisture to the cookies. I've tested these cookies using all creamy peanut butter and found them to be too dry without the tahini. Just be sure that whatever nut or seed butter you use doesn't have added oil.

**Good news for my vegan friends, you can make these using a flax egg instead of an egg to make them vegan. Just combine 1 tablespoon ground flax seed with 3 tablespoons water and let it thicken to a gel before adding to the recipe.

***I prefer to use coconut sugar but brown sugar or cane sugar will also work. 

****To keep these from tasting too much like protein powder, I like using a combination of unflavored protein powder and vanilla protein powder.

*****Enjoy Life is my go-to for dairy-free chocolate chips. Wal-Mart usually has the best price! 

Recipe adapted from The Big Man's World

Nutrition

Calories: 183kcal, Carbohydrates: 14g, Protein: 9g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 0.002g, Cholesterol: 14mg, Sodium: 37mg, Potassium: 154mg, Fiber: 3g, Sugar: 6g, Vitamin A: 27IU, Vitamin C: 0.4mg, Calcium: 56mg, Iron: 1mg

Course: Dessert, Snack

Cuisine: American

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!