These chocolate chip Protein Cookies have approximately 9 grams of protein each, making them a sweet and filling post-workout or mid-afternoon treat. No protein powder needed!
News flash: you do NOT need protein powder to make a protein-packed recipe! So, put the protein shake down and make these Protein Cookies instead. Packed with about 9 grams of protein each, they’re the perfect treat to tie you over when you’re craving something sweet.
Think of these homemade protein cookies as an energy ball and chocolate chip cookie hybrid—soft, chewy, and loaded with chocolate chips for a much-needed boost whenever you need it. They get their protein not from protein powder but from naturally gluten-free, low-carb, and high-protein ingredients, like peanut butter, Greek yogurt, and almond flour.
The best part about making high-protein cookies without protein powder is that they come together just as easily as classic chocolate chip cookies! Just make the dough, bake the cookies, and enjoy. Your sweet tooth won’t know what hit it!
Recipe features
- High-protein cookies made without protein powder! All you need are simple, protein-rich ingredients to make them, like peanut butter, almond flour, and Greek yogurt.
- They’re just as easy to make as classic chocolate chip cookies!
- Naturally gluten-free and low-carb.
Ingredients
Greek yogurt – As the main source of protein in these peanut butter chocolate chip cookies, a half cup of full-fat Greek yogurt adds about 10 grams of protein to the cookie dough. Try not to swap it with a lighter substitute or else the cookies won’t be as filling.
Peanut butter – Use a fresh jar of natural smooth peanut butter (peanuts and salt should be the only ingredients) for the best results. Cashew butter and almond butter will work as substitutes, but the flavor and amount of protein will change.
Almond flour – This gives the cookies a nice nutty flavor and delicate texture while keeping them gluten-free and low-carb. Do not use almond meal.
Coconut sugar – I used coconut sugar to give the cookies a subtle sweetness and molasses flavor. Brown sugar will work well as a substitute, or you can use a granulated sugar-free sweetener, like monk fruit sweetener or stevia.
Chocolate chips – My favorite cookie mix-in! Use semi-sweet or dairy-free chocolate chips, or chop a dark chocolate bar into chunks. The chocolate chips can also be substituted for raisins, dried cranberries, chopped nuts, pretzel pieces, or hemp hearts instead.
Instructions
Step 1: Mix the wet ingredients. Stir the yogurt, peanut butter, egg, and vanilla together in a large bowl.
Step 2: Make the cookie dough. In a separate bowl, whisk the almond flour, coconut sugar, and salt together. Gently stir the dry mixture into the wet ingredients until just combined. To finish, fold in the chocolate chips.
Step 3: Shape the cookies. Roll the cookie dough into 12 balls and place them on a prepared baking sheet. Slightly flatten them with your palm.
Step 4: Bake, cool, and serve. Bake the cookies until the edges are set. Set them aside to cool completely, then enjoy.
Tips and FAQs
- Does your peanut butter contain salt? Then you may want to omit the extra salt from the dry ingredients to prevent the cookies from tasting salty.
- Or, if you love salty-sweet chocolate chip cookies, sprinkle a pinch of flaky sea salt over each cookie right after they come out of the oven.
- The cookies will look soft and underdone as they come out of the oven but will firm up as they cool.
- If you like crispier cookies, bake them for 13 to 15 minutes instead.
Tip
If your peanut butter is particularly thick rather than runny, then only use 1 cup of almond flour in the dough.
How much protein is in these cookies?
My batch of a dozen cookies had approximately 9 grams of protein each. Keep in mind that the amount of protein in the cookies varies depending on the type of Greek yogurt you used, how many cookies you made, and if you used the full 1 ¼ cups of almond flour.
Can I add protein powder to these cookies?
I haven’t tested it, but you could try substituting some of the almond flour with whey or vegan protein powder instead to boost the protein content. Use ½ cup of almond flour and 1 scoop of plain protein powder in the dry mixture. If the cookie dough looks dry or gummy, gently mix in a scoop of Greek yogurt at a time until it’s easy to shape into cookie dough balls.
What can I use instead of almond flour?
I haven’t tested this recipe with anything other than almond flour, but you could try using an equal amount of oat flour as a substitute. ¾ cup of all-purpose flour might work as well, but the cookies will no longer be gluten-free and low-carb.
Storage
Room temperature: The baked protein cookies will stay soft and chewy for up to 2 days when stored in an airtight container on the kitchen counter.
Refrigerator: To keep them longer, store the container of cookies in the fridge instead. They’ll keep for about 1 week.
Freezer: Protein cookies also freeze well for 1 month. Once they’re cool, pack them into a freezer-safe bag or container and freeze. Enjoy them straight from the freezer or set them on the counter for about 30 minutes to allow them to thaw before serving.
More protein-packed treats
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Protein Cookies
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Ingredients
- ½ cup greek yogurt
- ½ cup peanut butter
- 1 egg
- ½ teaspoon vanilla
- 1 ¼ cup almond flour
- ¼ cup coconut sugar
- ¼ teaspoon salt
- â…“ cup chocolate chips
Instructions
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Preheat the oven to 350° F and line a baking sheet with parchment paper; set aside.
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In a large bowl, stir the yogurt, peanut butter, egg, and vanilla together.
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In a separate bowl, stir the almond flour, coconut sugar and salt together. Pour the dry ingredients into the wet, then gently stir with a rubber spatula until just combined. Last, stir in the chocolate chips.
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Divide the dough into 12 balls, placing them 2 inches apart on the baking sheet. Use the palm of your hand to flatten the balls into cookies.
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Place the baking sheet in the oven and bake for 10-12 minutes. Allow the cookies to sit on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy!
Notes
*Use runny peanut butter with minimal ingredients. If you use thick peanut butter, only use 1 cup almond flour.
