Save Soft, chewy cookies packed with protein and studded with rich chocolate chips—perfect for a post-workout treat or a wholesome snack.
This recipe has been my go-to snack after workouts, keeping me fueled and satisfied.
Ingredients
- All-purpose flour: 1 cup (120 g)
- Vanilla or chocolate protein powder (whey or plant-based): 1 cup (100 g)
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Unsalted butter, melted and cooled: 1/2 cup (115 g)
- Milk (dairy or plant-based): 1/4 cup (60 ml)
- Light brown sugar, packed: 1/2 cup (100 g)
- Granulated sugar: 1/4 cup (50 g)
- Large eggs: 2
- Pure vanilla extract: 2 tsp
- Semisweet chocolate chips: 1 cup (170 g)
- Chopped walnuts or pecans (optional): 1/2 cup (50 g)
Instructions
- Preheat oven:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, protein powder, baking soda, and salt.
- Mix wet ingredients:
- In a large bowl, whisk together melted butter, milk, brown sugar, and granulated sugar until smooth.
- Add eggs and vanilla:
- Add eggs and vanilla extract to the wet mixture, whisking until combined.
- Combine mixtures:
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Add chocolate chips and nuts:
- Fold in chocolate chips and nuts (if using).
- Scoop dough:
- Scoop dough onto prepared baking sheets using a tablespoon or cookie scoop, spacing about 2 inches apart.
- Bake cookies:
- Bake for 9–11 minutes, until edges are set but centers are soft—do not overbake.
- Cool cookies:
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Save My family loves gathering around to enjoy these warm cookies fresh from the oven, making every workout worth it.
Notes
For extra chewiness, slightly underbake the cookies. Swap chocolate chips for dark chocolate chunks for a richer flavor.
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 These protein chocolate chip cookies are the perfect balance of nutrition and indulgence.
Cooking Guide
- → What protein powders work best in these cookies?
Both whey and plant-based protein powders blend well, providing texture and protein without overpowering flavors.
- → How can I make the cookies chewier?
Slightly underbaking the cookies helps maintain a soft, chewy center while the edges set firmly.
- → Can I substitute nuts in the mix?
Yes, chopped walnuts or pecans add crunch and complement the chocolate, but they are optional.
- → Is it possible to make a gluten-free version?
Using gluten-free flour and certified gluten-free protein powder ensures the bites are suitable for gluten-sensitive diets.
- → How should I store these chocolate chip treats?
Store in an airtight container at room temperature to maintain freshness for up to four days.
- → What’s the best way to portion the dough?
Use a cookie scoop or tablespoon to space portions about 2 inches apart on parchment-lined sheets for even baking.