Chocolate Chip Protein Cookies
Soft, thick chocolate chip protein cookies made with protein powder and simple ingredients. These cookies are chewy, lightly sweet, and perfect for a high-protein snack or dessert.
Equipment
- Mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 1 cup all-purpose flour
- ½ cup vanilla protein powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter melted
- ¼ cup brown sugar
- 2 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 –3 tablespoons milk as needed
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl whisk together the all-purpose flour, protein powder, baking soda, and salt.
- In a separate bowl mix melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract and mix until combined.
- Add the dry ingredients into the wet ingredients and mix until a thick dough forms. Add milk one tablespoon at a time until the dough becomes soft but not sticky. Fold in the chocolate chips.
- Scoop dough into 2 tablespoon sized cookie dough balls and place on the prepared baking sheet about 2 inches apart.
- Slightly flatten the tops. Bake for 9–11 minutes or until edges are set and centers remain soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Tips for Perfect Protein Cookies
Do not overbake or cookies will become dry.
Protein powder absorbs moisture so add milk slowly as needed.
Slightly flatten cookies before baking since they don’t spread much.
Use vanilla or unflavored protein powder for best flavor.
Add extra chocolate chips on top before baking for bakery-style look.
Storage
Room Temperature:
Store in airtight container up to 4 days.
Refrigerator:
Store up to 6 days.
Freezer:
Freeze baked cookies up to 2 months.
Freezing Dough:
Freeze dough balls and bake from frozen adding 1–2 minutes to bake time.