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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.
Hey man thanks for this – could I use Huel protein powder? Thanks!!
These taste like actual cookies. I make them once a week.
Can I add pwodered peanut butter along with the creamy peanut butter? If so, how much for this recipe?
Can I substitute creamy peanut butter with PBfit peanut butter powder?
I love these protein cookies so much- soft and chewy.
Love these protein cookies!So good.
Delicious. Great recipe. Thank you
Very tasty, have such good flavor while still being chewy
I like these! Easy to make and a great snack to keep in the freezer. Super satisfying. Similar to the Quest cookie, but better because they don’t leave that funky chemical taste in your mouth.
Can you use maple syrup instead of the brown sugar substitute? Or even just straight up brown sugar?
Yes you can!
Yummy peanut butter but is there a sub my cousin is allergic to peanut butter and nuts and she is in the hospital right now
Almond butter or tahini.
Absolutely delicious!!
Liked the recipe. I added an extra egg and a few tbs of almond milk to make them coehisive.
Making it again! I’m out of chia seeds and flax and I used to be vegan and was always used to sample everything without worrying about anything raw. I also didn’t try to sample anything with raw all puppies flour. Anyway because I didn’t want to use a poultry egg, I Googled if a fruit puree would work as a substitute and it said it should work. I went with pumpkin puree because that’s what I have. I also used PB2 powder and maybe 2 tablespoons of regular peanut butter. Used 1 1/4 of mixed white and brown sugar, and 1/2 raisins and half Skinny Dipped Baking Bits which is 67% less sugar or so it claims. I have a very bland palate so this is good for me. My husband and 11 year old daughter both prefer super sweet stuff though but I don’t really need their votes on these cookies. 😆 Happy to report that all mods worked! Thanks again!
😂 “all puppies flour” instead of all purpose flour! 🤣 Sorry! I don’t know how “puppies” got in there! 🤣 I wasn’t talking because with my accent after stroke, it’s nearly impossible to understand my speech! But you get me, right? All purpose flour!
So good, there’s days where I just like to bake and today was a protein day thank you so much!!!
Do these taste like peanut butter? This reminds me of a basic peanut butter cookie recipe plus chocolate chips.