Description
Soft, flourless chocolate chip protein cookies made with peanut butter, vanilla protein powder, and simple pantry ingredients. They bake up thick, soft, and chewy with melty chocolate chips and a satisfying protein boost.
Ingredients
2 large eggs (100 g)
2/3 cup (170 g) unsalted creamy peanut butter
1/2 cup (100 g) granulated sugar (white, coconut, or brown)
1 teaspoon (5 ml) vanilla extract
1/2 cup (50–60 g) vanilla protein powder
1/2 teaspoon (3 g) baking soda
1/4 teaspoon (1 g) fine salt (omit if peanut butter is salted)
1/2 cup (85 g) chocolate chips (semi-sweet or dark)
Instructions
1. Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
2. In a medium mixing bowl, whisk the eggs until well combined.
3. Add the peanut butter, sugar, and vanilla extract. Stir until the mixture is smooth and glossy.
4. Sprinkle in the protein powder, baking soda, and salt. Mix until a thick, scoopable dough forms. If the dough seems too loose, add 1–2 teaspoons extra protein powder; if too dry, add 1 teaspoon milk or water.
5. Fold in the chocolate chips until evenly distributed throughout the dough.
6. Scoop about 2 tablespoons (35–40 g) of dough per cookie onto the prepared baking sheet, spacing them a couple of inches apart. Gently flatten the tops if you prefer a wider cookie.
7. Bake for 8–10 minutes, or until the edges look set but the centers are still soft and slightly glossy. The cookies will continue to firm up as they cool.
8. Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
For thicker cookies, chill the dough for 10–15 minutes before scooping and baking.
Whey protein creates a softer cookie, while plant-based protein tends to make them a bit firmer and chewier.
If using natural peanut butter, stir it very well and add a teaspoon or two of extra protein powder if the dough feels too runny.
Use dairy-free chocolate chips and plant-based protein to keep the cookies dairy-free.
Store cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 155
- Sugar: 8
- Sodium: 60
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 1
- Protein: 7
- Cholesterol: 35