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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!
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!
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.
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.
- 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.
Frequently Asked Questions
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.
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.
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 Cookies (4 Ingredients!)
Ingredients
- 1 cup peanut butter * See notes
- 2/3 cup brown sugar substitute ** See notes
- 1 large egg *** See notes for eggless option
- 1/2 cup vanilla protein powder
- 1/4 cup chocolate chips optional
Instructions
- 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.
I’ve made this a thousand times and one of my favorite recipes! I just made it again and I’m stoked that my subs worked. I used approximately 1/2 chocolate PB2 and 1/2 regular peanut butter, and 2 heaping tablespoons of chocolate chips and 2 of raisins. Got 15 1& 1/2 or 2 tablespoons cookies. I just rolled into balls so I don’t know exactly. Used KOS protein powder. Yummy! Thanks again!
Yummy and really fast. I used chocolate protein powder
OMG! So good!!! My 11 y/o made it by herself. We ate some of the cookie dough and couldn’t wait for them to cool off haha
Great recipe! But one important warning on your sweetener recommendations: Recent news (March 2023) reports that erythritrol and some other artificial sweeteners are linked to a significant higher risk of heart attack and stroke. I’ll use the coconut sugar.
These are really good! The first time I made them as written, minus chocolate chips. Since then, I’ve tried powdered confectioners Swerve, added cinnamon, and rolled them in cinnamon & Truvia mix. Thanks for sharing such a yummy & easy recipe!
These make the best protein cookies. We make them at least once a week.
You need to bake this if you are looking for an alternative way to enjoy your high protein diet. Was skeptical at first but holy moly these cookies are so good! The crunch turned out surprisingly well for me as I was expecting it to be dry. My wife doesnt snack as much as i do yet she finds this really good and addictive. Thanks for the great recipe, i may now stop searching for ‘high protein cookies’ else where. I use Muscletec Mass Tech Vanilla Cake protein shake, coconut palm sugar. Works wonderfully.
Yummy! I’ve made enough stuff from Arman’s website to know that I would like it so straight away I doubled the recipe since I eat a high protein diet. I have Lily’s butterscotch chips and Orgain’s pumpkin spice latte protein powder so those were my modifications. I had to bake in my toaster oven because big oven is currently on strike. 😆 Too soft for my liking which I remembered is what happens when you bake with peanut butter. I was able to pick up cookies off the baking pan but ate with a spoon. Nonetheless, thank you and this will be a repeat.
Amazing!
I love the taste but the texture was very crumbly. Any suggestions? I used organic pea protein and brown rice protein.
It sounds like the protein powder. You can combat this by adding some water or milk so it isn’t crumbly.
Hello
This is a great recipe,i really want to try it,can i replace the sugar with honey?
Can I just use brown sugar instead of brown sugar alternative?
Yes of course 🙂
I love the recipe, it was delicious and healthy. But just wondering if I am able to use hazelnut butter or would it not be as healthy.
I struggle to get enough protein in to my 13 year old. I have wasted so much money on protein bars and drinks he doesn’t like. Not any more…whilst these were cooling he ate THREE! Ooops! Thank you 😁
Absolutely loved these cookies! I added an additional egg to get the consistency of the dough right. They were a hit with friends and at work. I can’t wait to make them again!
Do you have a link for the specific Casein protein powder you like to use for baking? Thank you!
Yes 🙂 Either dymatize casein in vanilla or optimum casein in vanilla.
What type of protein powder do you recommend for this?
Love casein or brown rice protein.