Oatmeal Chocolate Chip Protein Cookies
Tired of dry protein cookies that taste artificially sweetened? These chocolate chip protein cookies taste just like the real thing but with added protein!
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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 protein powder 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), here’s the thing: the macros are way more balanced than a regular cookie (like Chips Ahoy! with zero protein + tons of sugar) and these oatmeal protein cookies are DELICIOUS. Every other protein cookie I’ve ever tried is disgusting. Dry… artificially sweetened… gross aftertaste. 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.
What’s in These Protein Cookies?
To make these healthier protein powder cookies, you’ll need the following:
- Old-fashioned oats
- Protein powder
- Baking soda
- Salt
- Unsalted butter
- Vanilla extract
- Egg
- Granulated sugar
- Semi-sweet chocolate chips
Can I Use Quick Oats?
No, quick oats are much more finely milled and will dry out the protein cookie dough. You must use old-fashioned oats (aka rolled oats) in this recipe.
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.
Tips for Making the Best Protein Cookies
These protein chocolate chip 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 on Making Protein Cookies
- One reader 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.
More Easy Cookie Recipes:
The homemade cookie recipes listed below may not be high in protein, but they sure are delicious!
- Chocolate Chip Skillet Cookie
- Chewy Chocolate Cookies
- Shortbread Cookies
- No-Bake Peanut Butter Oatmeal Cookies
- Salted Caramel Cookies
Leave me a comment and let me know if you try this protein cookies recipe with any successful variations!
Ingredients
- 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 extract
- 1 egg
- 1/2 cup granulated sugar
- 1/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Use a food processor to finely grind 1 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 together the 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.
These were so good. Added a couple of tablespoons of chia seeds as well as a couple of tablespoons of ground flaxseed. So yummy!
I just made these with PB peanut butter protein powder. I followed the recipe exactly, but they turned out very thin & flat. The flavor is delicious, but they fall apart. Wondering what I did wrong.
@Stacy, i found the same thing
These are the only ch. chip cookies my hubby & I like! I use half butter and half chocolate almond butter to reduce the saturated fat. I reduce the sugar to 1/3 cup as the almond butter is sweetened. I use Bob’s unsweetened whey protein powder. I also weigh my oats once ground at 80 gr. per cup to avoid the dough being too dry. Love this recipe!
I love this recipe and used it throughout last year but now I can’t adjust the measurements? Did the website change?
Giving you a 5 star for doing a great job making proteiny, GF, choc chip, oat cookies… EXACTLY what I needed for my son! We added a second egg, 2 Tbl molasses, and a couple Tbls of light olive oil, because our were a bit drier (but still tasty). No excuse for my teen boy to not eat breakfast now. THANKYOU 🙂
Flavor and consistency were better than expected.
Great recipie
These are very good and so filling. I substituted stevia for sugar and added a big scoop of peanut butter. Yum!
can I substitute the butter for the same amount of coconut oil? Thank you
I have not tried that substitution. Please let me know how it turns out!
I loved these! I did add an additional 1/4 cup chopped pecans and a pinch more salt. They were delicious, a great way to sneak a bit more protein into a treat. I don’t know if my protein powder reacted differently, but my cookies definitely spread out quite a bit, but who gets mad about a bigger cookie. Can’t wait for this to be my go to cookie recipe.
Love these. Made but with coconut oil and butter (as I didn’t have enough of either and really wanted to try this recipe!) And a few extra chips. The only protein cookie iv found that doesn’t taste like dust. Thanks so much!
I’ve made these 4 times now. Two suggestions I’d make are: Freeze dough for about 15m before scooping, and use a generous 1tbsp scoop. They did benefit from shaping. Excellent recipe!
Great cookies!!! Made vegan with a flax egg and plant based butter! Soooo tasty!!
Just made these tonight for myself and husband. Been wanting to try healthier cookies and even less store bought protein cookies/bars. They turned out even better than I expected! I will be making these often. Thank you so much!
How long can I store these cookies for?
Made theese without chip.
Love this recipe! I used Bob’s unflavored whey protein powder with 2 tsp of vanilla and 1/4 tsp almond extract. I also added a couple Tbsps of unsweetened coconut. I did weigh my oats. Do not over bake as they can get dry. I like this recipe as it’s not too sweet but still has great flavor.
Hi Emily, thanks for sharing that recipe! I’ve tried making ‘healthy’ treats but they never turned out great, so I was a bit worried about this one, especially because I wanted to trade some ingredients from your recipe to some I had here. The good thing is that despite I made changes, the result was great! Instead of using oats I used almond flour; instead of using 6 tbsp of butter I used 2 and added 3 of olive oil; I used 1 tbsp of stevia and 3 tbsp of sugar-free syrup. The cookies were soft and moist to perfection! 9 to 10 minutes were just right to bake those goodies!
So glad you enjoyed it!!
Could Peanut butter be subbed for the butter and get the same nice cookie? I think I’ll try. I did try the recipe as is and it was good but I did find the finished cookie a bit dry but that may be the way it is suppose to be. Maybe I need to weigh my oats. Does anyone know what a cup of oats should weigh ?
These were delicious! I used half butter and half coconut oil/ Ghee; raw organic protein (vanilla chai); old fashioned oats and doubled chocolate chips plus a big handful of coconut. Totally amazing, THANK You. We were looking for a healthy energy burst for long walks or hiking, couldn’t ask for more.