CHOCOLATE CHIP PROTEIN COOKIES
(MACRO-VERIFIED)
Protein
21G
Calories
165
Prep Time
10M
Bake Time
12M
These classic soft and chewy chocolate chip cookies are not only irresistibly delicious but also packed with a powerful protein punch, delivering 21g of protein per serving to support your active lifestyle. The rich, melt-in-your-mouth texture pairs perfectly with the sweet bursts of chocolate chips, creating a satisfying treat that tastes just like the real thing—without the guilt. Perfect for post-workout recovery or a midday snack, these cookies provide a balanced mix of macros to fuel your day while satisfying your sweet tooth. Their moist, chewy consistency makes them a comforting choice for meal prep, as they stay fresh and delightful for days when stored properly. For those with dietary restrictions, they can easily be made gluten-free by swapping in almond or oat flour, and vegan options are simple to achieve with plant-based protein powders and dairy-free chocolate chips. To get the best results, use high-quality protein powder for a smoother texture and avoid overmixing to keep the cookies tender. Enjoy these cookies fresh out of the oven or stored in an airtight container—either way, they’re a tasty way to boost your protein intake without sacrificing flavor. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
12 servings per recipe
Serving size
1 cookies
Amount per serving
Calories
165
Total Fat 6g
8%
Total Carbohydrate 14g
5%
Dietary Fiber 2g
7%
Total Sugars 5g
Protein 21g
42%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the oat flour, protein powder, baking soda, and salt until well combined.
In a separate bowl, mix the almond butter, maple syrup, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry and stir until just combined. Fold in the chocolate chips. Do not overmix.
Scoop 12 equal portions of dough onto the prepared baking sheet. Flatten slightly with your palm. Bake for 10-12 minutes until edges are golden but centers look slightly underdone.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They will firm up as they cool.
TROUBLESHOOTING
My cookies are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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