Pin It 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 my go-to when I want a delicious yet nutritious cookie.
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 Baking these cookies always brings joy to family gatherings and gives a wholesome treat everyone enjoys.
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.
Pin It These chewy protein chocolate chip cookies are a delightful and nourishing snack you can feel good about.
Recipe FAQs
- → What makes these cookies chewy?
The balance of brown sugar and granulated sugar along with underbaking slightly helps retain moisture, resulting in a soft, chewy texture.
- → Can I use different protein powders?
Yes, both whey and plant-based protein powders work well, allowing flexibility based on dietary preferences.
- → How do I store these for freshness?
Keep the cookies in an airtight container at room temperature for up to four days to maintain softness and flavor.
- → Are nuts necessary in the mixture?
Nuts are optional and can be added for extra crunch and flavor or omitted for a nut-free version.
- → Is it possible to make these gluten-free?
Yes, substitute all-purpose flour with gluten-free flour and choose gluten-free protein powder to accommodate gluten sensitivities.
- → Why use both brown and granulated sugar?
Brown sugar adds moisture and richness while granulated sugar helps achieve the right texture and sweetness balance.