Description
These chewy and sweet protein cookies are packed with melty chocolate chips and provide a nutritious boost with 10 grams of protein in each cookie. Made from just a few simple ingredients, these cookies come together quickly and remain delicious even days after baking, making them a perfect treat for the whole family.
Ingredients
Wet Ingredients
- 1 cup creamy peanut butter (not drippy)
- 2/3 cup coconut sugar or packed brown sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
Dry Ingredients
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2/3 cup vanilla protein powder (whey or plant-based works)
- 1/2 cup chocolate chips or chunks (dairy-free or regular), plus more for topping
Instructions
- Preheat oven: Preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper to prepare for baking.
- Whisk wet ingredients: In a large bowl, whisk together the peanut butter, coconut sugar, eggs, and vanilla extract until the mixture is smooth and creamy, about 2 minutes.
- Add dry ingredients: Stir in the vanilla protein powder, baking soda, and kosher salt using a rubber spatula until just combined. Then fold in the chocolate chips carefully to distribute evenly.
- Scoop the dough: Using a medium cookie scoop (about 2 tablespoons), scoop the cookie dough and roll into balls. Place them spaced 2 inches apart on the prepared baking sheet to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, until the edges are lightly golden and the tops are set but still soft. Avoid over-baking to maintain chewiness.
- Cool and finish: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. Optionally, press extra chocolate chips into the tops of the warm cookies and sprinkle with flaky salt for added flavor and texture.
Notes
- For best results, use room temperature eggs to help with better mixing and texture.
- You can substitute the protein powder with your preferred type, but vanilla flavor works best for sweetness.
- The cookies stay delicious and chewy for several days when stored in an airtight container.
- Adding flaky salt on top enhances the sweet and salty flavor balance.
- Use dairy-free chocolate chips to keep the recipe vegan-friendly if using plant-based protein powder and egg substitutes.
