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.
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)
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.
Save Our whole family loves gathering around to share these cookies after dinner, making every evening feel special.
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.