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.

Course Dessert

Cuisine American

Keyword Chocolate Chip Protein Cookies

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 134.38kcal

Author Olivia Wyles

Ingredients

½ cup butter , melted & cooled
¼ cup granulated monk fruit sweetener Note 1
¼ cup brown monk fruit sweetener
2 eggs , room temperature
2 teaspoon vanilla extract
2 servings Vanilla Keto Chow (or protein powder of choice) Note 2
1 teaspoon baking powder Note 3
9 oz sugar-free chocolate chips Note 4

Instructions

Preheat oven to 350 °F.
Melt butter in microwave about 30 seconds.
Beat melted butter and sweeteners together on high about 2 minutes until creamy.
Beat in eggs and vanilla extract on low about 10 seconds until just combined. (Note 5)
Mix in Keto Chow and baking powder until dough forms. (Note 6)
Fold in sugar-free chocolate chips.
Chill at least 3 hours (or overnight) in refrigerator.
Sit out dough for 10 minutes at room temperature. (Note 7)
Scoop out dough (about 2 TB each) with cookie scoop or tablespoon. (Note 8)
Flatten slightly and add extra chocolate chips on top. (Note 9)
Bake on parchment lined baking tray for 13-15 minutes at 350 degrees F until golden brown on edges. (Note 10)
Cool about 30 minutes on baking tray, then transfer to cooling rack to cool down completely before serving. (Note 11)

Video

Notes

1. Sweeteners - Feel free to use whatever fits in your lifestyle to sweeten this recipe. I found the best cookies have some type of granulated plus a brown sweetener. I used Lakanto's Monk fruit sweeteners for this recipe.

2. Protein Powder - I bake a lot with Keto Chow because it has the right macros, tastes great, and bakes amazingly well. It's a keto meal mix, but feel free to use whatever protein powder you prefer. The nutrition facts will be drastically different so be sure to do your own calculations. 1 serving = 1 scoop = 1 packet = about ½ cup

3. Baking Powder - I use a gluten-free baking powder from Rumford brand. Make sure your baking powder is less than 6 months old as this can alter any baking recipe dramatically.

4. Sugar-free Chocolate Chips - I used ChocZero chocolate chips for this recipe, but Lily's and Lakanto make great sugar-free chocolate chips as well. Or, if you don't care about added carbs, use whatever chocolate chips you have on hand.

5. Mixing Eggs- Careful not to overmix especially on the egg step. You should only need a few seconds on low with the mixer to bring it together.

6. Mixing Dry Ingredients - The same goes when adding the dry ingredients. The dough will look slightly sticky when you start folding in the chocolate chips.

7. Chilling & Sitting Out - The chill step is optional, but it makes for a better cookie. After chilling for at least 3 hours in the refrigerator (overnight is best though!), take it out and sit it on the counter for about 10 minutes to soften it up and make it easier to scoop out.

8. Scooping - Use a cookie scoop for best results, but just make sure you have about 2 tablespoons of dough per cookie.

9. Flattening - This is not optional. Since this is a gluten-free cookie, it will not spread properly so we have to flatten it a bit before baking to be sure it bakes thoroughly. Adding extra chocolate chips on top is purely for aesthetics and totally optional.

10. Baking - I made these in small batches (6, 6, and 4 to ensure they didn't bump into each other) Keep an eye on your cookies around the 12 minute mark. The edges will be golden brown-ish, but they will still look slightly underdone when you take it out of the oven. That is okay! We want them to look that way and be super chewy when it's done cooling. Don't over bake or you will be super sad.

11. Cooling - Please, please, please don't skip this step! Once you take it out the oven, resist the temptation to dive in head first. Let it sit on the baking tray for about 30 minutes, then transfer to a wire cooling rack until completely cooled, then you may serve them. I know, it's tough!

13. Storing - Store in an airtight container at room temperature on the counter for 3-4 days, or in the fridge for 7 days. I like using glass containers for maximum freshness. These also freeze well.

14. Nutrition and carbs – Be aware that some recipe blogs omit sugar alcohols or allulose from the nutrition calculation since it does not affect blood sugar. For transparency, I have included it and calculated the net carbs below. Always use a carb counter app like Cronometer according to the brands you use in order to get accurate nutrition information.

15.86 Total Carbs – 9.42 Sugar Alcohols – 6.07 Fiber = 0.38 Net Carbs per 2 TB cookie or 1/16 recipe.

Nutrition