Save to Pinterest Soft, chewy cookies packed with protein and studded with rich chocolate chips—perfect for a post-workout treat or a wholesome snack.
I have made these cookies multiple times after my workouts because they satisfy my sweet tooth while helping me meet my protein goals.
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 to Pinterest This recipe has become a family favorite for afternoon snacks and weekend baking sessions together.
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 or pecans). Check all ingredient labels if sensitive to allergens.
Save to Pinterest Enjoy these chewy protein chocolate chip cookies warm with a glass of milk or your favorite dairy-free alternative.
Common Recipe Questions
- → What protein powder works best for these treats?
Both whey and plant-based protein powders blend well, offering versatility based on dietary preferences.
- → Can I substitute the nuts in this preparation?
Yes, walnuts or pecans provide a complementary crunch but can be omitted or replaced with seeds for different textures.
- → How can I achieve a chewier texture?
Underbaking slightly ensures soft centers, enhancing chewiness without compromising the edges.
- → Is it possible to make these treats gluten-free?
Yes, by replacing all-purpose flour with gluten-free flour and using gluten-free protein powder, these can be adapted accordingly.
- → How should these treats be stored?
Keep them in an airtight container at room temperature for up to four days to maintain freshness and texture.