These healthy chocolate protein cookies are ultra fudgy and indulgent. Imagine a brownie in the form of a wholesome, protein-packed chocolate cookie!
The best homemade chocolate protein cookies
I’ve made three batches of these cookies in under a week. My entire family is obsessed!
They taste 10 times better than any chalky packaged protein cookie you’ve ever bought in your life. (Yes, really.)
With a deliciously thick texture and stellar nutrition facts, the double chocolate protein cookies are a great post workout snack or healthy dessert.
If you’ve been disappointed by other protein cookie recipes in the past, give this one a try because it will not let you down.
You may also like this Protein Cheesecake
Key ingredients
The recipe calls for just six ingredients plus water, and you may already have everything on hand to make them right away.
Chocolate protein powder – Especially if you are like me and feel many flavored protein powders taste artificial, be sure to choose a brand you already know that you like. This can be soy, whey, casein, brown rice, or pea protein powder.
Cocoa powder – The cookies call for half a cup of natural unsweetened cocoa powder, adding rich dark chocolate flavor.
Nut butter – Instead of butter found in traditional cookies, I add peanut butter or almond butter for even more protein and lower saturated fat. You can use cashew butter or nut free pumpkin seed or sunflower butter if you prefer.
Sweetener – Go with granulated sugar or brown sugar, or your favorite sugar free alternative like xylitol or granulated erythritol. If you experiment with pure maple syrup, mashed banana, or honey, let me know how it goes.
Chocolate chips (optional) – Turn the double chocolate protein cookies into triple chocolate by stirring a handful of large or mini chocolate chips into the batter. No need to measure!
Other ingredients – You will also need a pinch each of salt and baking soda, and half a cup of water.
Chocolate protein cookie recipe video
Step by step instructions
- Start by gathering all of your ingredients and a cookie or baking pan.
- Preheat the oven to 325 degrees Fahrenheit.
- If your nut butter is not already soft and super easy to stir, gently warm it up until thin and stirrable.
- Combine the protein powder, cocoa powder, sugar, salt, baking soda, and optional chocolate chips in a medium mixing bowl. Stir well.
- Now mix in the nut butter and water to form a cookie dough.
- Roll into balls, or shape into cookies. The batter does not spread while baking, so flatten each cookie with a spoon if desired.
- Place on the cookie sheet, then bake on the center rack of the preheated oven for eight minutes (soft cookies) to eleven minutes (chewy cookies).
- Let cool, then enjoy.
- Once cooled, transfer any leftovers to a container. The recipe can be covered and stored on the counter for up to a day or refrigerated for up to two weeks.
- For longer storage, freeze in an airtight container for up to three months. Thaw frozen cookies fully before serving.
Frequently asked questions
Do I have to bake the cookies? There’s no baking required. If you love raw cookie dough, feel free to skip the baking step and create no bake protein cookies.
Is there a vanilla version? Try these chocolate chip Protein Cookies.
Are the cookies vegan? Low carb? The base is incredibly customizable. Choose dairy free and egg free protein powder for vegan protein cookies, or follow the sugar free options for keto cookies.
How can I make gluten free chocolate protein cookies? The recipe is completely flourless, with not even almond flour. As long as your protein powder is gluten free (most varieties are), your baked cookies should also be free of gluten.
Can I eat these for breakfast? Each chocolate cookie is high protein, high fiber, low sodium, and low sugar, with iron, calcium, potassium, and under 100 calories. Chocolate protein breakfast cookies? Yes, please!
Katie’s tips and tricks
- Use cashew butter for a plain chocolate cookie or peanut butter if you want it to taste like a chocolate peanut butter cup.
- It is worth repeating: Choose a protein powder you’ve baked with before and know you like. Different brands and flavors can greatly change the final result.
- I love soft cookies, so I usually leave them thicker before baking. Form small, thinner cookies if you want a chewier or crispy texture instead.
- For the best results, it is incredibly important to start with runny peanut butter or to heat your nut butter until melty and thin.
- The dough should look dry at first. Keep stirring until it reaches a chocolate cookie dough consistency, breaking up clumps of nut butter as you go. There is no gluten, so it’s fine to stir very well.
- Finally, never add more water than what the recipe calls for, or you risk ending up with gummy cookies.
The recipe was adapted from my Vegan Chocolate Chip Cookies.
- 1/2 cup chocolate protein powder (64g)
- 1/2 cup cocoa powder (40g)
- 1/3 cup sugar or xylitol (70g)
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/2 cup peanut butter or allergy friendly alternative (120g)
- 1/2 cup water (120g)
- 1 handful chocolate chips (optional)
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To make the chocolate protein cookies, first read through the baking tips above. Preheat your oven to 325 F. If not already runny, gently heat the nut butter until easily stirrable. Mix dry ingredients in a medium bowl, then stir in wet to form a batter. Stir vigorously, breaking up any clumps of nut butter, until it forms a cookie dough texture. Roll into balls or shape into cookies. Flatten with a spoon if desired, then place on a cookie sheet. Bake 8 minutes for soft cookies or 11 minutes for chewy protein cookies. Let cool, then serve and enjoy! View Nutrition Facts
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