Protein Cookies Recipe

Introduction

These protein cookies are a delicious and satisfying treat that’s packed with protein and low in sugar. Perfect for a quick snack or post-workout bite, they combine creamy peanut butter and chocolate chips for a rich flavor.

Ingredients

• 1/2 cup Whey protein powder (or any unsweetened protein powder of your choice)
• 1 cup Besti Monk Fruit Allulose Blend
• 1/2 tsp Sea salt
• 1 cup Peanut butter (no sugar added; creamy, not runny)
• 2 large Eggs (at room temperature)
• 1 tsp Vanilla extract
• 1/3 cup Sugar-free dark chocolate chips
• Flaky sea salt (optional)

Instructions

1. Step 1: Preheat the oven to 350 degrees F (177 degrees C). Line a large baking sheet with parchment paper.
2. Step 2: In a large bowl, whisk together the protein powder, sweetener, and sea salt, breaking up any lumps.
3. Step 3: Add the eggs and whisk at the edge of the bowl to mix the yolk and white. Add the peanut butter and vanilla, and stir until smooth and thick. The texture should be like a stiffer peanut butter.
4. Step 4: Scoop the cookie dough using a medium cookie scoop and release balls of dough onto the lined baking sheet, spacing them at least 2 inches apart. Use the tines of a fork to flatten the balls into cookies about 1/4 inch thick, pressing first in one direction and then the opposite.
5. Step 5: Dot the chocolate chips over the tops of the cookies and press in gently, avoiding direct contact with the parchment paper.
6. Step 6: Bake for 10-12 minutes, until the cookies are semi-firm and no longer sticky on top but still slightly underbaked.
7. Step 7: Sprinkle flaky sea salt over the cookies if desired, doing this immediately while the cookies are hot so the salt sticks.
8. Step 8: Use a cookie spatula to carefully transfer the cookies to a cooling rack. Cool completely to let them firm up.

Tips & Variations

• Try using almond butter instead of peanut butter for a different nutty flavor.
• If you don’t have Monk Fruit sweetener, substitute with an equal amount of your preferred low-carb sweetener.
• For extra texture, fold in chopped nuts before baking.
• Make sure eggs are at room temperature to help the dough mix smoothly.

Storage

Store these protein cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat briefly in the microwave if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein powder?

Yes, any unsweetened protein powder works well in this recipe. Just be aware that different powders may slightly change the texture or flavor.

Why are my cookies sticky after baking?

These cookies are meant to be slightly underbaked for a soft, chewy texture. If you prefer firmer cookies, bake them a couple of minutes longer, but watch carefully to avoid drying them out.

Protein Cookies Recipe

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★★★★★

4.6 from 122 reviews

Delicious and protein-packed cookies made with whey protein powder and peanut butter, sweetened with a monk fruit and allulose blend. These soft and slightly chewy cookies are easy to make, low in sugar, and perfect for a healthy snack or post-workout treat.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Sugar

Ingredients

Scale 1x2x3x

Main Ingredients

• 1/2 cup Whey protein powder (or any unsweetened protein powder of your choice)
• 1 cup Besti Monk Fruit Allulose Blend
• 1/2 tsp Sea salt
• 1 cup Peanut butter (no sugar added; creamy, not runny)
• 2 large Eggs (at room temperature)
• 1 tsp Vanilla extract
• 1/3 cup Sugar-free dark chocolate chips

Optional Topping

• Flaky sea salt (optional)

Instructions

1. Preheat Oven: Preheat the oven to 350 degrees F (177 degrees C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. Mix Dry Ingredients: In a large bowl, whisk together the whey protein powder, Besti Monk Fruit Allulose Blend, and sea salt, breaking up any lumps to ensure an even base for your cookie dough.
3. Add Wet Ingredients: Crack the eggs into the same bowl and whisk at the edge to combine yolks and whites. Add the peanut butter and vanilla extract to the mixture and stir until you achieve a smooth, thick dough resembling stiff peanut butter.
4. Form Cookies: Using a medium cookie scoop, portion out the dough balls onto the prepared baking sheet, spacing them at least 2 inches apart. Flatten each ball to about 1/4 inch (~1/2 cm) thickness by pressing with fork tines in one direction and then the opposite direction.
5. Add Chocolate Chips: Dot sugar-free dark chocolate chips on top of each cookie and gently press them in to adhere, ensuring the chips do not touch the parchment paper to prevent sticking.
6. Bake: Bake the cookies for 10-12 minutes, until they are semi-firm on top yet slightly underbaked and not sticky. This ensures a soft, chewy texture.
7. Add Topping (Optional): Immediately after baking, sprinkle flaky sea salt over the hot cookies so it sticks and enhances the flavor contrast.
8. Cool: Carefully transfer the cookies with a cookie spatula to a cooling rack. Let cool completely to firm up before serving.

Notes

• Make sure eggs are at room temperature to help the ingredients blend smoothly.
• You can substitute the protein powder with any unsweetened variety, such as plant-based powders.
• Use creamy peanut butter for best texture; avoid runny or oily varieties.
• Don’t overbake the cookies to keep them soft and chewy—slightly underbaked is ideal.
• Flaky sea salt is optional but adds a nice contrast to the sweetness.
• Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Keywords: protein cookies, low sugar cookies, peanut butter cookies, healthy snacks, high protein dessert