Save Soft, chewy cookies packed with protein and studded with rich chocolate chips—perfect for a post-workout treat or a wholesome snack.
These cookies have quickly become my favorite when I need a satisfying yet healthy treat after a long day of training.
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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)
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Instructions
- Step 1:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 2:
- In a medium bowl, whisk together flour, protein powder, baking soda, and salt.
- Step 3:
- In a large bowl, whisk together melted butter, milk, brown sugar, and granulated sugar until smooth.
- Step 4:
- Add eggs and vanilla extract to the wet mixture, whisking until combined.
- Step 5:
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Step 6:
- Fold in chocolate chips and nuts (if using).
- Step 7:
- Scoop dough onto prepared baking sheets using a tablespoon or cookie scoop, spacing about 2 inches apart.
- Step 8:
- Bake for 9–11 minutes, until edges are set but centers are soft—do not overbake.
- Step 9:
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Notes
Swap chocolate chips for dark chocolate chunks for a richer flavor. Store 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/pecans). Check all ingredient labels if sensitive to allergens.
Save 
These chewy protein chocolate chip cookies offer a delicious way to fuel your body and satisfy your sweet tooth.
Recipe Questions
- → How can I achieve the perfect chewy texture?
Bake until the edges are set but centers remain soft. Slightly underbaking helps maintain chewiness.
- → Can I substitute different protein powders?
Yes, both whey and plant-based protein powders work well without altering the texture significantly.
- → What nuts pair best with these cookies?
Chopped walnuts or pecans add a pleasant crunch and complement the chocolate flavor.
- → Is it possible to make these gluten-free?
Substitute all-purpose flour with gluten-free flour and ensure the protein powder is gluten-free.
- → How should I store the cookies to keep them fresh?
Keep cookies in an airtight container at room temperature for up to four days to maintain freshness.
- → Can I replace chocolate chips with another ingredient?
Dark chocolate chunks provide a richer flavor and can be swapped easily for chocolate chips.
