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 quickly became a favorite after my first post-workout snack—they satisfy my sweet tooth without compromising nutrition.
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.
Pin it My family loves gathering to enjoy these cookies fresh from the oven after weekend basketball games.
Notes
For extra chewiness slightly underbake the cookies Swap chocolate chips for dark chocolate chunks for a richer flavor Use gluten-free flour and certified gluten-free protein powder for a gluten-free version 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
Pin it Enjoy these protein-packed cookies as a guilt-free treat any time of day.
Frequently Asked Questions
- → What protein powders work best in these cookies?
Both whey and plant-based protein powders blend well, providing a moist texture while boosting protein content without overpowering flavor.
- → Can I substitute nuts in the mix?
Yes, chopped walnuts or pecans add crunch and complement the chocolate chips, but they can be omitted for nut-free options.
- → How can I make the cookies gluten-free?
Replace all-purpose flour with gluten-free flour and ensure using certified gluten-free protein powder for safe gluten-free treats.
- → What’s the key to achieving a chewy texture?
Underbaking slightly ensures centers remain soft and chewy, balanced by edges that hold shape without crisping too much.
- → How should leftovers be stored?
Store cookies in an airtight container at room temperature to maintain softness and freshness for up to four days.
- → Can dairy-free milk be used?
Yes, plant-based milk options such as almond or oat milk work well without affecting texture or taste significantly.