Chocolate Chip Protein Cookies

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

Prep Time10

Cook Time12

Total Time22

Course: Dessert, Snack

Cuisine: American

Servings: cookies

Calories: 183kcal

Ingredients

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

US Customary - Metric

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