Chocolate Protein Cookies

These Chocolate Protein Cookies are soft, chewy, and delicious. These gluten-free cookies make a great breakfast treat, filling workout snack, or healthy dessert.

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a stack of chocolate protein cookies.

Healthy cookies like these Chocolate Protein Cookies are my jam! We also love these Vegan Thumbprint and this Healthy Breakfast Cookies recipe. Check out all of our healthier Cookie Recipes for inspiration.

IN THIS POST: Everything you need to make Chocolate Protein Cookies

a stack of chocolate protein cookies.

Ingredients for this recipe

  • chocolate protein powder – this basically replaces flour
  • coconut sugar – a healthier version of brown sugar
  • cocoa powder – double up the chocolate fun!
  • baking soda – acts as a leavening agent so your cookies will puff up nicely
  • fine sea salt
  • almond butter – any nut butter will work
  • eggs – a flax egg also works if you want a vegan recipe
  • vanilla extract

Instructions

Start by preheating your oven to 350 and lining two baking sheets with parchment paper.

Then, in a medium mixing bowl, whisk together the dry ingredients – the protein powder, coconut sugar, cocoa powder, baking soda, and sea salt.

dry ingredients being whisked in a bowl.

Next, add in the remaining ingredients and mix it all well.

cookie dough in a mixing bowl.

Then, roll heaping tablespoon-sized balls of cookie dough and drop them on the baking sheets – ten balls per sheet.

Be sure to leave space between the balls.

cookie dough balls on a baking sheet.

Using a clean fork, make a criss-cross pattern on the top.

If the dough sticks, rinse and dry the fork in between making the crosses.

a fork pressing down on cookie dough.

Pop into the oven and bake until the edges are crisped.

cookie dough on a baking sheet.

The taste and texture are absolute perfection.

Slightly crispy around the edges with a chewy center. Exactly how I like my cookies.  

chocolate protein cookie with a bite out of it.

FAQs, Tips, and Substitutions

  • Is it healthy to eat protein cookies? This recipe is definitely on the healthier side. They aren’t processed, use natural ingredients, and with 5 grams of protein per cookie, they will keep you satisfied too.
  • Store cooled cookies in an airtight container at room temperature for up to three days then store them in the refrigerator for up to a week.
  • TIP! Make sure not to overcook these cookies. They will continue to cook after they are out of the oven. You don’t want them to be too hard or even worse, burned.
  • Leave room between the cookies on the baking sheet and don’t overcrowd them. This ensures the heat circulates and the cookies bake evenly.
  • Substitute different nut butter like peanut butter, cashew butter, or even a seed butter like tahini or sunbutter.
  • Stir in some dark chocolate chips for double chocolate protein cookies.
  • Use monk fruit or erythritol instead of coconut sugar for a low carb keto recipe.
a plate of chocolate protein cookies.


**This recipe was originally posted on January 30, 2015, and updated on March 20, 2023.**

If you’ve tried this chocolate protein cookie recipe, please rate it and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!

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a stack of chocolate protein cookies.

Chocolate Protein Cookies

Sharon Rhodes
These Chocolate Protein Cookies are soft, chewy, and delicious. These gluten-free cookies make a great breakfast treat, filling workout snack, or healthy dessert.
5 from 1 vote
Prep Time 10 minutes
Cook Time 12 minutes
Cool 20 minutes
Total Time 42 minutes
Course Dessert, Snack
Cuisine American
Servings 20
Calories 122 kcal

Ingredients
  

Instructions
 

  • Preheat your oven to 350 and line two baking sheets with parchment paper.
  • Whisk together protein powder, coconut sugar, cocoa powder, baking soda, and sea salt in a mixing bowl.
  • Add in the remaining ingredients and mix it all well.
  • Roll heaping tablespoon sized pieces of dough, ten balls per sheet. Using a clean fork, make a criss cross pattern on the top (if the dough sticks to your fork, rinse and dry it every few balls).
  • Bake for 10-12 minutes, until the edges are slightly crisped.
  • Let cool in the pan for 10 minutes, then transfer to a wire rack an cool for another 10 minutes.

Video

Notes

  • Store cooled cookies in an airtight container at room temperature for up to three days then store them in the refrigerator for up to a week.
  • TIP! Make sure not to overcook these cookies. They will continue to cook after they are out of the oven. You don’t want them to be too hard or even worse, burned.
  • Leave room between the cookies on the baking sheet and don’t overcrowd them. This ensures the heat circulates and the cookies bake evenly.
  • Substitute different nut butter like peanut butter, cashew butter, or even a seed butter like tahini or sunbutter.
  • Stir in some dark chocolate chips for double chocolate protein cookies.
  • Use monk fruit or erythritol instead of coconut sugar for a low carb keto recipe.

Nutrition

Calories: 122kcalCarbohydrates: 10gProtein: 5gFat: 7gCholesterol: 4mgSodium: 125mgPotassium: 136mgFiber: 2gSugar: 5gCalcium: 73mgIron: 0.5mg
Keyword chocolate protein cookies
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4 Comments

  1. Wow, these are awesome!! I love the ingredients! For grain-free the texture looks great too…I’ll try not to overcook, burnt cookies = devastation.. πŸ˜‰ Thanks for sharing!

  2. I could definitely get on board with eating these for breakfast!

    And there’s no such thing as too much almond butter. πŸ˜‰ Says the girl who has 7 jars in her house right now haha.