Chocolate Chip Protein Cookies

These are THE most perfect chocolate chip protein cookies. Super thick, extra chewy, and loaded with chocolate chips. They’re a delicious way to enjoy a treat while sneaking in extra protein.

Chocolate Chip Protein Cookies Recipe

When I set out to create these chocolate chip protein cookies, my goal was simple: pack as much protein as possible into a cookie that rivals the flavor and texture of Pinch of Yum’s soft chocolate chip cookies. I wanted a recipe that not only delivered grams of protein but also maintained the chewy texture and melty chocolate goodness we all love. After several tests (and a few flops), I found the perfect combination of ingredients and techniques to make these high protein cookies absolutely irresistible.

The ingredients in this recipe are carefully selected to deliver the ultimate cookie experience. Instead of traditional white sugar, I used a mix of granulated and brown monk fruit sweeteners to keep things light while providing the right amount of sweetness. For the dry ingredients, I use my favorite keto meal mix: Keto Chow, which bakes up so well and adds tons of protein effortlessly. And the mixing process is just as important as the ingredient list.

If you follow this protein cookie recipe exactly, you’ll end up with the most perfect high-protein cookies that are soft, chewy, loaded with melty chocolate chips, and just the right balance of sweetness. These cookies are proof that you can have a healthy dessert that also delivers on taste!

Chocolate Chip Protein Cookies Ingredients

If you have a keto, low carb, or high protein lifestyle, chances are, your pantry is already stocked with most of these staple ingredients.

• Butter – Adds richness and moisture, creating that classic chewy cookie texture we all love. Using melted and cooled butter ensures the sweeteners dissolve better and the dough comes together smoothly. If you’re looking for a dairy-free option, you can use coconut oil or natural peanut butter. Both will slightly alter the flavor but still yield delicious cookies.
• Monk Fruit Sweeteners (Granulated and Brown) – A mix of granulated and brown monk fruit sweeteners provides the perfect balance of sweetness and depth. The brown sweetener adds a touch of caramel-like flavor, similar to traditional brown sugar. If monk fruit isn’t your thing, you can use coconut sugar for a more natural option or stevia extract, though you’ll need to adjust the quantities. For non-keto versions, regular granulated and brown sugar work just as well.
• Eggs – Eggs act as a binder and provide structure to the cookie dough. Room temperature eggs mix more evenly with the other ingredients, creating a smoother dough. For a vegan option, try a chia egg (1 tablespoon chia seeds + 2.5 tablespoons water) or flax egg.
• Vanilla Extract – Enhances the natural flavors of the cookies and complements the protein powder’s taste. It’s a small but essential addition for that classic cookie flavor. If you don’t have vanilla extract, almond extract or a splash of maple syrup can add a different but equally delightful flavor.
• Vanilla Protein Powder – The star ingredient here, protein powder, not only adds grams of protein but also helps create a denser, chewy cookie. Vanilla protein powder is neutral enough to let the chocolate chips shine. I bake a lot with Keto Chow which not only adds protein, but tons of other great vitamins and minerals. Feel free to use your favorite protein powder of choice. You can also use chocolate protein powder for a double chocolate version or vegan protein powder for a plant-based option. Whey protein isolate, whey protein concentrate, or even pea protein all work well, but the texture may vary slightly depending on the type.
• Baking Powder – This leavening agent ensures the cookies rise slightly and don’t turn out too dense. If you’re out of baking powder, mix ¼ teaspoon baking soda with ½ teaspoon cream of tartar for a quick substitute. Make sure it’s less than 6 months old.
• Sugar-Free Chocolate Chips – These bring the melty, gooey chocolate pockets we all love. I used dark chocolate chips from ChocZero for their rich flavor and low sugar content. You can swap these for unsweetened chocolate chunks, regular dark chocolate chips, or any chocolate you have on hand.
• Optional Add-Ins – For extra flavor or texture, you can fold in chopped nuts, shredded coconut, or even quick oats to make the cookies more filling. Almond butter or seed butter can also be swirled into the dough for a nuttier taste.

A Note on Flour

This recipe doesn’t call for traditional wheat flour but instead relies on the protein powder and sweeteners to act as a binder. However, if you’d like to experiment:

• Almond flour can be added for a slightly nutty texture.
• Coconut flour is another low-carb option, but use sparingly since it absorbs a lot of moisture.
• Oat flour or even cassava flour can work in small amounts for a softer texture, especially if you’re making a non-keto version.

How To Make Chocolate Chip Protein Cookies

Steps: Melt → Cream → Beat → Mix → Fold → Chill → Scoop → Flatten → Bake → Cool

1. Melt butter in the microwave for about 30 seconds. Allow to cool slightly. Cream together butter and sweeteners for about 2 minutes with a hand-held electric mixer until creamy.
2. Beat in the eggs and vanilla extract for about 10 seconds on low.
3. Add dry ingredients: protein powder & baking powder. Mix until just combined in a sticky dough.
4. Fold in the chocolate chips.

For the best cookie, chill the dough for at least 3 hours to overnight in the refrigerator. Then, sit it out on the counter for about 10 minutes to allow it to soften up and make it easier to work with.

Use a cookie scoop to scoop up 2 tablespoons of dough per cookie.

Place on parchment-lined baking tray. Flatten slightly while adding more chocolate chips on top.

Bake for 13-15 minutes at 350 degrees F until the edges are golden brown. Allow to cool completely before devouring whole!

Frequently Asked Questions About Chocolate Chip Protein Cookies

1. Can I use a different protein powder in this recipe? Yes, absolutely! I bake a lot with Keto Chow because it has the perfect macros, best flavor, and bakes perfectly. And while vanilla protein powder works great for a neutral base, you can use chocolate protein powder for a richer flavor or vegan protein powder for a plant-based option. Just note that different protein powders can affect the texture slightly, so you may need to adjust the wet or dry ingredients accordingly.
2. Do I really need to chill the dough? Chilling the dough is highly recommended! It helps the ingredients meld together, prevents the cookies from spreading too much, and gives you a chewier texture. If you’re in a hurry, you don’t have to chill it.
3. Can I make smaller or larger cookies? Yes, you can! For smaller cookies, use a smaller cookie scoop or a tablespoon to portion out the dough. Reduce the baking time to 10-12 minutes to ensure they don’t overbake. For larger cookies, just increase to 3 or 4 tablespoons and bake a little longer.
4. What if I don’t have monk fruit sweetener? If you are not following a low carb diet, you can substitute with coconut sugar, brown sugar, or even a mix of stevia extract and erythritol. The key is to maintain the balance between granulated and brown sweeteners for the best flavor and texture.
5. Can I make this recipe dairy-free? Yes! Replace the butter with coconut oil or natural peanut butter, and use a dairy-free protein powder. Also, be sure to use dairy-free chocolate chips like those from Enjoy Life or Hu Kitchen.
6. What’s the best way to store these cookies? Store the cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. They also freeze beautifully—just let them thaw for a few minutes at room temperature before enjoying.
7. Can I use this recipe to make protein bars instead? While this recipe is designed for cookies, you can press the dough into a lined baking dish and bake it to make chewy protein bars. Slice them into bars once cooled for an on-the-go snack.
8. How do I ensure my cookies are chewy and not dry? The key is not overmixing the dough, especially after adding the wet ingredients. Also, be careful not to overbake; the cookies should look slightly underdone when you take them out of the oven—they’ll firm up as they cool.
9. What’s the serving size and nutritional info? This recipe makes about 16 cookies if you use a 2-tablespoon scoop. The exact grams of protein and net carbs will depend on the type of protein powder and sweeteners you use. For the most accurate numbers, calculate based on your specific ingredients using a carb counter app like Cronometer.
10. Can I add other flavors or mix-ins? Of course! You can fold in chopped nuts, unsweetened shredded coconut, or a drizzle of natural peanut butter for extra flavor. If you’re feeling adventurous, try mixing in some cocoa powder or swapping the vanilla extract for almond or maple extract.

I hope you enjoy these super PERFECT chocolate chip protein cookies!

If you enjoyed this recipe, check out these others:

• Easy 3 Ingredient Sugar Cookies (Made With Coconut Flour)
• 3 Ingredient Pumpkin Cookies With No Eggs
• Keto Gingerbread Cheesecake Cookies
• Keto Chocolate Sunflower Spread Stuffed Cookie Bars

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