Soft, chewy, moist-centered protein cookies with slightly crusty edges and melted dark chocolate chips. These tasty gems are packed with 14 grams of protein and come together fast!
Fair warning..it will be challenging to resist the urge to eat all the cookie dough.
These homemade protein chocolate chip cookies are dairy free, so you can feel confident eating the dough since there is no raw egg (although who are we kidding, everyone eats raw dough no matter what, right?). Loaded with 14 grams of protein per cookie, you will be achieving your protein goals when dessert comes around. Get those gains!
Jump to:
Protein cookie Ingredients
When the chocolate craving hits (and we know it happens daily….), these cookies will satisfy the tastebuds. Plus you won’t feel bad about eating the cookies since they are only 182 calories per cookie.
- Chocolate Protein Power
- Mashed Banana
- Almond Butter
- Almond Milk
- Baking Powder
- Dairy Free Chocolate Chips
See recipe card for quantities.
How to make protein cookies
These healthy cookies taste better at night curled up in a blanket and relaxing on the couch. We are not sure why…
Start by combining all the wet ingredients in a medium size bowl and mix well. Afterward, scoop in the runny almond butter and mix again.
Next, add the chocolate protein powder to the cookie dough batter. Try adding one scoop at a time and mix. This way you can control the texture of the dough.
Now for my favorite part….add in as many chocolate chips that your heart desires. Eyeballing is fair game.
Bake the cookies and let them cool! This is KEY. They must sit after getting out of the flaming hot oven. This way, they can set a bit and be very chewy. We added a scoop of vanilla ice cream to level up the flavor experience.
Top it with ice cream (obviously)
Gooey cookies with melted chocolate chips must be paired with ice cream. There is no other alternative. To keep the calories low in this recipe, try topping the protein cookies with healthy 1-ingredient banana ice cream. Just blend frozen bananas in a high-speed blender (i.e. Vitamix) and then scoop them onto your delicious cookies.
Sweetener Recommendations
We don’t add extra sweetener to the cookies since the protein powder already has natural sweetener in it. However, if you feel like you might need an extra kick of sweetness, we have options!
- Sugar-Free Maple Syrup – add 3 tablespoon to the dough. We love a good liquid sweetener. if the dough gets too liquidy, then feel free to add more protein powder or oat flour if you need to.
- Date Paste – add 2 Tbsps to the dough. Date paste is a natural sweetener alternative that can easily overwhelm the flavor if you had too many dates. Keep in mind that we recommend a paste, only 2 scoops or 2 Tbsps works!
- Honey – add 3 tablespoon to the dough. Please note, that this will make the recipe not vegan.
Protein Cookie Equipment
This recipe comes together quickly, and the best part? All you need is a large mixing bowl and a high-quality cookie sheet.
We love this cookie sheet and religiously use these clear bowls.
Storing the Protein Cookies
If you manage to have some self-control and not eat all the protein cookie dough and baked cookies, then first off, congratulations, now you have dessert sorted for the week. But you are reading this section for another reason…..
Store the double chocolate protein cookies in an air-tight container and place them in the refrigerator. Consume within 2-3 days. Keep in mind that the cookies have bananas in them, so they will brown if you leave them on the counter.
Chocolate Protein Powder Recommendation
To inject the gooey chocolate chip cookies with 14 grams of protein, we love using Orgain Organic Chocolate Protein Powder. The ingredients are clean and the powder does not contain any sugar as it is sweetened with splenda.
📖 Recipe
Double Chocolate Chip Protein Cookies
Equipment
- 1 Bowl
- 1 Cookie Sheet
Ingredients
- 1 Banana
- 4 Scoops Chocolate Protein Powder
- 3 Tbsp Almond Butter Any nut butter works here, but almond butter works the best
- 2 tablespoon Almond Milk Add more or less to get the perfect texture. We are aiming for a thick, slightly runny dough.
- ½ Cup Dairy Free Chocolate Chip Cookies
- 1 teaspoon Baking Powder
Instructions
- Preheat oven to 350 degree farenghiet.
- Mash the ripe banana in a medium size bowl
- Scoop the runny almond butter and almond milk into the bowl. Mix the ingredients.
- Add baking powder to the bowl.
- Add in 1 scoop of protein powder at a time and then mix. You want the texture of the dough to be thick, yet slightly wet.
- Fold in the chocolate chips.
- Scoop the cookies onto a cookie sheet.
- Bake for 10-12 minutes.
- Allow the cookies to cool and top with ice cream! Enjoy!!
FAQ
Common questions we get asked!
- Can you add protein powder to cookies? You sure can! We use the protein powder as the “flour” in this recipe, which makes the recipe gluten free.
- How much protein is in each cookie? 14 gramsI
- I don’t have almond butter on hand. Can I use peanut butter? Yes you can, but keep in mind that the flavor of the cookie will be different.