So many reasons to make your own Chocolate Chip Protein Cookies and my gluten-free, high-protein recipe, first and foremost, will leave you drooling! They definitely satisfy that craving for something chocolaty, tender and sweet – with the addition of protein powder can help you meet your daily protein goals – which may be higher for athletes and fitness enthusiasts looking for muscle repair and growth.
Another great thing about homemade protein cookies is that you can bake a batch whenever the mood strikes! Yes, store-bought protein cookies may be convenient, but also come with high price tag (at least one out of my snacking budget) and less control over the exact ingredients such as the type of flour, protein, sweetener, or other ingredients which can make adhering to dietary restrictions difficult.
In terms of making this Chocolate Chip Protein Cookie work for your dietary eating preferences, there are options (see the tips below). Many protein cookie recipes online use a lot of peanut butter or nut butters – this is a nut-free protein cookie recipe. Not only for those with allergies, but to keep the calorie count around my reasonable snacking target.
This small-batch Chocolate Chip Protein Cookie recipe makes FOUR large cookies – enough to share or to portion out through the week! Each protein cookie has only 184 calories and more than grams of protein! Note: Macros can vary based on what exact ingredients you use.
Chocolate Chip Protein Cookie Ingredient Choices and Other Tips
Flour Choice: All-purpose flour (like used in traditional cookie recipes) definitely works in this protein cookie recipe. But you may also substitute equal amounts of an all-purpose gluten-free baking blend (I like Bob’s Red Mill Gluten-Free 1:1) or an oat flour (or oats simply ground up to be fairly smooth in a blender). For this particular batch, I used popped amaranth that I also pulsed in a blender until mostly “floury” – it gave a light and fluffy result. Amaranth is an ancient grain that is naturally gluten-free – you can purchase amaranth flour or make your own with this popped amaranth method I described. ** Note: For best results, do not use almond flour, coconut flour or other similar type of dense, low-carb flour.
Sugar Choice: Just one-quarter cup of sugar is required for this recipe, but I still opted for a lower-carb stevia-based option to tweak the overall macros. If not using a “real” sugar (including brown sugar, cane sugar, coconut sugar), make sure that you choicer lower-cal choice is a granulated, 1:1 cup measuring equivalent. If it’s a granulated, “white’ sweetener, you can add 1 tsp. molasses to give a more “brown sugary” vibe.
Protein Powder Choice: Whey protein, casein and plant-based proteins (like pea protein) will all work about the same. I suggest using a vanilla flavor in this chocolate chip cookie with protein powder. My go-to is Clean Lean Protein from Nuzest in Smooth Vanilla – it’s a pea protein with no added gunk. I love it. Save 15% with my Nuzest discount code: FITFORK
Chocolate Chips Choice: I prefer sugar-free, mini chocolate chips. Often these can be hard to find, so I’ll chop up the regular-sized, sugar-free baking chips, or just use the traditional mini chips (like Toll House), as the recipe doesn’t require too much. Feel free to use what suits you best in this small batch protein cookie recipe, even another flavor baking chip. You can even add other mixings like a couple tablespoons of chopped walnuts or pecans.
Baking Method: Bake in a conventional oven at 350F. However, since this is a smaller-batch recipe, it can also be made in a larger toaster oven (just keep a closer eye, as toaster ovens tend to brown faster IMO). Also consider using a silicone baking sheet liner so that you don’t have to spray or grease your pan, or wastefully throw away parchment paper.
Storage: If you don’t eat the protein cookies up right away, store on the counter in an air-tight container. Or, freeze cooked cookies in an air-tight, freezer zip bag for up to 6 months. Uncooked dough may also be frozen – roll into 4 balls, store in a freezer-safe container and thaw-and-bake a piece or two as needed.
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Enjoy homemade cookie goodness with a boost of muscle-making protein. These Chocolate Chip Protein Cookies are all comfort food with none of the guilt. The small-batch size (makes 4) is just right to share or last a couple days!
- ½ cup flour of choice ground popped amaranth, ground oats, gluten-free baking blend, traditional all-purpose flour, etc. However, DO NOT use almond or coconut flour or similar, will be too dense.
- ½ cup protein powder (about 37 grams or 3 scoops of the @Nuzest plant-based protein I suggested)
- ¼ cup granulated sweetener real sugar or alternative with cup for cup equivalent measuring
- ¼ tsp baking powder
- large egg
- 2 tbsp coconut oil melted
- 1 tsp molasses optional
- 3 tbsp sugar-free mini chocolate chips or the baking chip and/or nuts of your choice
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Pre-heat oven to 350F.
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Add popped amaranth or oats in blender and pulse-blend to a coarse but flour-y consistency. Or use an all-purpose traditional flour or all-purpose gluten-free flour.
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Add protein powder, sweetener, and baking powder – pulse to combine. Pour out into mixing bowl.
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Stir in egg, oil and molasses. Then add chocolate chips and work together until dough ball forms.
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Divide into 4 smaller dough balls.
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Place on baking sheet and press down lightly to flatten some with measuring cup.
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Bake for 12 minutes or until golden brown on top. Makes 4 cookies
