Protein Cookie Recipe | Tired of dry protein cookies that taste artificially sweetened? These chocolate chip protein cookies taste just like the real thing but with added protein! This post contains affiliate links.
I’m always looking for ways to add more protein to my diet- whether to fuel and recover from my workouts or just in daily life chasing around four kids. I like to add a scoop or two of protein to my favorite smoothies and protein shakes, but I’ve wanted to find ways to incorporate it into baking and other recipes.
This Oatmeal Chocolate Chip Protein Cookie recipe is perfect if you’re counting macros (IIFYM) or wanting a more balanced cookie. The recipe makes 20 cookies (depending on the size of your cookie – more on that below) and the macros come out to be 12 grams of carbs, 3 of grams protein, and 5 grams of fat (again, depending on your exact ingredients).
While I know that isn’t what some might consider a “high protein” cookie when compared to one that is marketed as such (like Quest or Lenny & Larry’s), but here’s the thing: the macros are way more balanced than a regular cookie (like Chips Ahoy! with zero protein + tons of sugar) and it’s DELICIOUS. Every other protein cookie I’ve ever tried is disgusting. Dry… artificially sweetened… gross after taste. To add insult to injury, that chalk cookie is going to run you about $3 a pop.
This homemade protein cookie recipe is the one to make when you want a delicious, balanced cookie with added protein. Thick and buttery, just like the real thing.
Another great macro-friendly, high protein cookie option is my Peanut Butter Oatmeal Cookie for One. It’s no-bake and the macros come out to be: 20C/10P/22F.
How to Make Protein Cookies
- Add 1 cup of oats to a food processor. This is the small food processor I have and it works great. It doesn’t take up too much space in my cabinet and is usually still big enough to get whatever I need done.
- Grind 1 cup of the oats to make your own oat flour. Note: if you’re wanting this recipe to be gluten-free, make sure that your oats are GF.
- Add a scoop of your favorite protein powder. Note: This will change the amount of protein in your cookies. This is the plant-based Protein & Greens that I use, but you could also use whey protein. (Again, double-check GF.)
- Combine all of the dry ingredients. Cream the wet ingredients. Mix them all together.
- Stir in the chocolate chips by hand.
- Use a cookie scoop for uniform cookies. Note: This is the cookie scoop I use and it will yield 20 cookies.
How to Make Pretty Cookies
These cookies won’t spread much, so give them a gentle pat after you place them on the cookie sheet. I like to bake using a silicon baking mat because they wipe clean and are reusable. I also sprinkle 2-3 more chocolate chips on top to bake prettier cookies- this is optional, and don’t forget to figure them in if you’re counting macros. You want to bake them 8-10 minutes (mine were done right at the 9-minute mark), just until the edges are starting to crisp and turn golden brown.
Recipe Tester Notes
- One reader used used half butter and half coconut oil. She also doubled the chocolate chips and added a big handful of coconut. I haven’t tried this, but the shredded coconut sounds divine!
- Another reader made these vegan by using dairy free butter, flaxseed to replace the egg, vegan protein, and goji berries, chopped dates, or cacao nibs instead of the chocolate chips. I haven’t tried this, but I think raisins would also be a yummy swap! Nuts would be great, too.
- I use vanilla protein (plant-based or whey) but another reader used Cookies and Cream! I haven’t tried this, but PB2 or a scoop of peanut butter would also be a yummy addition and boost of protein.
Leave me a comment and let me know if you try this protein cookies recipe with any successful variations!
- 2 cups Old-Fashioned oats (not quick cooking)
- 30 grams protein powder approx 1/4 cup
- 1 tsp baking soda
- 1/4 tsp salt
- 6 tbsp unsalted butter softened
- 1 tsp vanilla
- 1 egg
- 1/2 cup sugar
- 1/4 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Use a food processor to finely grind one cup of the oats into a flour.
- Combine ground and whole oats, protein powder, baking soda, and salt in a small bowl. Set aside.
- In a large mixing bowl, cream softened butter and sugar.
- Add egg and vanilla to the mixing bowl, mix until combined.
- Slowly incorporate the dry ingredients into the mixing bowl.
- Stir in the chocolate chips by hand.
- Scoop cookies into balls onto a cookie sheet lined with parchment paper or a baking mat.
- Slightly pat the cookies down with your hand, as they don't spread too much on their own.
- Bake for 8-10 minutes, until the bottoms are just lightly starting to brown.