Print

Protein Cookies Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/protein-cookies-recipe/