Pin It Soft, chewy cookies packed with protein and studded with rich chocolate chips—perfect for a post-workout treat or a wholesome snack.
This recipe has been my go-to snack after workouts, giving me energy and satisfying my sweet tooth without guilt.
Ingredients
- Dry Ingredients: 1 cup (120 g) all-purpose flour, 1 cup (100 g) vanilla or chocolate protein powder (whey or plant-based), 1/2 tsp baking soda, 1/4 tsp salt
- Wet Ingredients: 1/2 cup (115 g) unsalted butter melted and cooled, 1/4 cup (60 ml) milk (dairy or plant-based), 1/2 cup (100 g) light brown sugar packed, 1/4 cup (50 g) granulated sugar, 2 large eggs, 2 tsp pure vanilla extract
- Add-Ins: 1 cup (170 g) semisweet chocolate chips, 1/2 cup (50 g) chopped walnuts or pecans (optional)
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, protein powder, baking soda, and salt.
- Mix Wet Ingredients:
- In a large bowl, whisk together melted butter, milk, brown sugar, and granulated sugar until smooth.
- Add Eggs and Vanilla:
- Add eggs and vanilla extract to the wet mixture, whisking until combined.
- Combine Mixtures:
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in Add-Ins:
- Fold in chocolate chips and nuts (if using).
- Scoop Dough:
- Scoop dough onto prepared baking sheets using a tablespoon or cookie scoop spacing about 2 inches apart.
- Bake:
- Bake for 9–11 minutes until edges are set but centers are soft—do not overbake.
- Cool:
- Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Pin It My family loves gathering around with a warm batch of these cookies after a busy day, creating sweet memories.
Notes
Use gluten-free flour and certified gluten-free protein powder for a gluten-free version. Store cookies in an airtight container for up to 4 days.
Required Tools
Mixing bowls, whisk, cookie scoop or tablespoon, baking sheets, parchment paper, cooling rack
Allergen Information
Contains eggs, milk, wheat (gluten), soy (if using soy-based protein powder), tree nuts (if using walnuts or pecans). Check all ingredient labels if sensitive to allergens.
Pin It These protein cookies strike the perfect balance between indulgence and nutrition, making every bite worthwhile.
Questions About This Recipe
- → What makes these cookies chewy?
The balance of melted butter, sugars, and slight underbaking helps maintain a soft, chewy texture in each cookie.
- → Can I use different protein powders?
Yes, both whey and plant-based protein powders work well, altering flavor slightly but maintaining texture.
- → How to store these treats to keep freshness?
Store cookies in an airtight container at room temperature for up to four days to retain softness and flavor.
- → Are nuts necessary in this mix?
Nuts are optional; they add texture and flavor but can be omitted for nut-free preferences.
- → Can I make this gluten-free?
Yes, substitute all-purpose flour with gluten-free flour and use certified gluten-free protein powder.