Protein Cookies


5 from 1733 votes
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These protein cookies are soft, chewy, and made with just 4 ingredients! No flour and no sugar needed, each cookie packs in over 20 grams of clean protein!

protein cookies

When it comes to protein powder recipes, I have a handful of favorites on hand. If I’m not making protein brownies, protein muffins, or a protein mug cake, you’ll know I’m making some high protein cookies!

This protein cookie recipe was inspired by Quest protein cookies I saw at the grocery store. They were made with whey protein and had no sugar, barely any carbs, and claimed to taste like dessert. With a heft price tag, I had high hopes.

While they DID initially taste pretty good, several hours later I had the most intense stomach pains. Upon further inspection of the ingredient list, I was astounded to see a slew of hard-to-pronounce ingredients and SEVERAL kinds of artificial sweeteners!

Luckily, I’ve created a delicious and EASY version that will be quite the game-changer for all you protein dessert fans out there. Here is why you’ll LOVE these cookies-

  • They are made with just 4 ingredients and you will know every single one of them. There are no artificial sweeteners, no flour, and no fillers or additives whatsoever- Just wholesome and healthy ingredients.
  • All you need is one bowl and a mixing spoon to prepare.
  • You get protein from THREE different sources- the peanut butter, the egg, and the protein powder!

These protein powder cookies are sweet enough for dessert or perfect as a post-workout snack! Each cookie yields over 20 grams of protein and ZERO grams of added sugar. They are thick, soft, chewy, and loaded with chocolate chips.

What I love about these cookies is that they actually TASTE like normal cookies- No dense or powdery cookies here!

How do you make protein cookies?

The Ingredients

  • Peanut butter– Smooth and drippy peanut butter, with no added sugar. Avoid using crunchy peanut butter, as you’ll find the mixture harder to mix together.
  • Brown sugar substitute– A zero calorie and zero carb sweetener. You can also use erythritol, monk fruit sweetener, or coconut sugar.
  • Protein powder– The not-so-secret ingredient that gives the cookies a punch of protein. Stick to unflavored or vanilla flavored protein powders, as they don’t impact the overall flavor.
  • Egg– Room temperature eggs.

The Instructions

In a large mixing bowl, add all the ingredients and mix well, until a thick dough remains. Next, form 12 balls of dough and place them on a lined baking sheet and bake for 10-12 minutes, or until the edges are just done. Remove the cookies from the oven and let them cool completely.

high protein cookies

Which protein powder is best for baking?

Not every protein powder is created the same. Some are thicker than others, some are finer than others and some have different additives in them. As a general rule of thumb, all protein powders can work, but they will leave different textures. Here are the more mainstream protein powders and what texture and flavor profiles they have.

  • Brown Rice Protein Powder– Earthy in flavor and texture, this vegan protein powder keeps the cookies soft and chewy. Be sure to use a vanilla flavored one, otherwise, the cookies will be very bland. 
  • Casein Protein Powder– My favorite protein powder for baking. This blend of powder never dries out baked goods, and has the most delicious flavor.
  • Whey Protein Powder– My least favorite protein powder to use, whey is the most natural protein powder, and also the lowest in carbs. However, they are most prone to dry out baked goods, so be sure to keep an eye on it.

Tips to make the best protein cookie recipe

  • Do not overbake the cookies, as they continue to cook as they cool down. While the cookies may look a little underbaked, they will firm up beautifully while cooling down. 
  • For thicker and chewier cookies, refrigerate the dough for an hour before baking.
  • Be sure you like the taste of your protein powder, as the flavor will definitely come through (if you use an unflavored kind).

Dietary and flavor variations

  • Make them vegan! Swap out the egg for either a flax egg or a chia egg.
  • Add chocolate chips– Make chocolate chip protein cookies (as pictured) by folding through 1/2 cup of chocolate chips.
  • Oatmeal protein cookies– Fold through 1/2 cup of rolled oats and sprinkle a tablespoon of oats on top of each cookie.
  • Chocolate protein cookies– Add 1/2 cup of unsweetened cocoa powder and use chocolate protein powder.
  • Birthday cake cookies– Fold through 1/2 cup of sprinkles!

Storing and freezing tips

  • To store: Leftover cookies can be stored at room temperature, in an airtight container, for up to 14 days. If you’d like them to keep longer, store them in the refrigerator. 
  • To freeze: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
protein powder cookies

Frequently Asked Questions

Are protein cookies good for you?

While protein cookies are a better option than candy bars or potato chips, store bought protein cookies are not actually healthy. They often have an extensive ingredient list and use several kinds of artificial sweeteners. Furthermore, they also contain just as many calories as a candy bar or potato chips.

Luckily, homemade protein cookies are something that can be enjoyed on a regular basis. They are a fantastic way to add protein to your diet and they use wholesome ingredients too.

Are Quest protein cookies keto?

Most quest cookies are not keto friendly, as the net carbs are still quite high. The only exception is the chocolate chip cookie flavor that has 5 grams net carbs.

Can I substitute the peanut butter?

Easily replace the peanut butter with either almond butter, cashew butter, or sunflower seed butter. Be sure that it is smooth and drippy in texture, so it will form a thick cookie dough.

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protein cookie recipe

Protein Cookies (4 Ingredients!)

5 from 1733 votes
These protein cookies are thick, chewy, and made with just 4 ingredients! No flour and no sugar needed, they taste delicious and pack in over 20 grams of protein!
Servings: 12 Cookies
Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes



  • Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper and set aside.
  • In a small mixing bowl, combine all your ingredients and mix until combined.
  • Using your hands, form 12 balls of cookie dough and place them on the lined sheet. Press down on each cookie to form a cookie shape. Bake the cookies for 12-14 minutes, or until the edges begin to brown.
  • Remove from the oven and let cool on the baking sheet completely.


* Any smooth nut or seed butter will work.
** Or any granulated sweetener
*** For an eggless option, use 3 tablespoons of ground chia seed. 
TO STORE: Leftover cookies can be stored at room temperature, in an airtight container, for up to 14 days. If you’d like them to keep longer, store them in the refrigerator. 
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.


Serving: 1CookieCalories: 150kcalCarbohydrates: 5gProtein: 21gFat: 8gSodium: 116mgPotassium: 164mgFiber: 1gVitamin A: 23IUCalcium: 35mgIron: 1mgNET CARBS: 4g
Course: Snack
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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    1. Hi I have not tried this recipe yet. Can I use a plant based protein powder like sun warrior in this recipe?

  1. Uhhmm blueberry ricotta pancakes? Gimme!! And no judgement – holidays are meant for eating out!!

  2. I had no idea protein cookies were all the rage but I’m sure your version is better all around 🙂 I think if bday cake being all vanilla and buttercream with sprinkles 🙂

      1. I have made these cookies multiple times and love them! They are soft and chewy right out of the oven and firm up well. I use stevia and they always taste great.

        1. Is the peanut butter sweetened or unsweetened? Can use unsweetened since we’re adding granulated sweetner right?

  3. I haven’t tried that brand of cookie but I’m already put off by the fact that serving size is for half a cookie. Who wants just half a cookie? I love that you made all the different flavors though- so festive!
    I ate out twice yesterday too… it was an accident, but hey, we porbably spend more than enough time in the kitchen anyways.

    1. Right? It’s like those chips which the serving size is like…1.3 per packet!

      And yes….that’s what I always tell myself haha!

  4. Wow, they look pretty damn good! I have only tried one flavour of the Lenny and Larry’s cookies but I have to say they are great. I have wanted to experiment with coconut flour for a while. Do you recommend it as a like for like substitute? A part of me wants to try it but a bigger part of me looks at the price-tag and wonders if it’s worth it.

    1. Hi Aubrey! I LOVE coconut flour- Seriously, I promise if you get some, you won’t regret it. If so, you can make all my protein/snack recipes on here haha- I use it as one of my most used ingredients!

      1. I think I will get some, been wanting to make protein bites and that sort of thing for ages and so many recipes are coconut flour based!

  5. That looks amazing! I just looked up those cookies online (I was curious) but then I looked at the ingredients list vs. yours… yeah I’m going with yours!

  6. Well sir, you’ve done it again! I’ve never had an actual L&L cookie…but now I don’t think I have to! I can’t find them near me and I hear they are pretty expensive. Luckily, I have ALL these ingredients (minus the cashew butter)…so I am excited to try these out! And there are so many different versions to try. Awesome job, dude!

  7. I can’t believe you made so many different flavors – your cookies (and SIZE) look monumentally better.

  8. I’m going to pretend you made this in honor of my birthday today 😉 Except, you forgot to mail me one. My definition of birthday cake? That’s a tough one since I don’t always have cake on my birthday . I guess it’s whatever free dessert the restaurant decides to send out after we mention 8 times that it’s my birthday.

  9. I once made a mud cake in my grandmas garden… but it wasn’t marbled 😛 And ‘birthday cake’ to me usually means something vanill-y or funfetti-y, but I 100% always go the chocolate route for my birthday – bust out those cookies next!

  10. I happen to LOVE those cookies and so your versions sound delish. Nice work, Arman. Cookies and cake in one? YES! Happy eating!

  11. I will never buy a lenny and larrys cookie ever if I can make one that is DOUBLE the size for the almost the same macros. Giant cookies with good macros is the equivalent of catching a full twisting jaeger on the first try!

  12. Baha I just love your “research outings.” You are like the hella suave detective of the cookie world.
    Also love that you made all nine flavors. This is amazing.
    Also. Mmm tempura.