In case you were wondering, you can make cookies with protein powder instead of flour. And no, they don’t taste gross.
(I was worried about that, too.)
Inspired by my flourless peanut butter cookies, this recipe doesn’t require any butter, oil, or flour. The protein powder adds structure, along with the egg and peanut butter, so you don’t need any added gluten or dairy.
You can flatten them with a fork, like a traditional peanut butter cookie, or press a few chocolate chips on top for a chocolate peanut butter flavor. (My personal fave.)
⭐⭐⭐⭐⭐ Featured Review
“My kids went absolutely nuts for these! There were several exclamations of, “These are heavenly!” and, “You’re the best, Mom!” Wow, what a hit!” -Jessica
Protein Cookie Ingredients
Here’s what you’ll need:
- Protein Powder. Use an unsweetened protein powder for the best results. Vanilla and chocolate protein powders may negatively affect the flavor. (I tested a batch with vanilla protein powder, and my kids wouldn’t eat them!) I used Garden of Life plant-based protein powder when testing this recipe.
- Peanut Butter. Peanut butter not only helps mask the flavor of protein powder, but it also adds healthy fats, so you won’t need to use butter or oil. If you need a nut-free recipe, sunflower seed butter could be used as a swap.
- Coconut Sugar. This granulated sugar is a natural sweetener that reminds me of brown sugar. It helps the cookies spread and develop a chewy texture.
- Egg. Adding an egg helps the cookies hold together, since there’s no flour or butter added. I haven’t tested this recipe with an egg substitute yet, so let me know if you experiment with it.
- Baking Soda. This helps the cookies spread and rise as they bake.
- Chocolate Chips (optional). Press these on top of the cookies before baking for a peanut butter chocolate flavor. Or leave them out for a classic peanut butter cookie.
How to Make Peanut Butter Protein Cookies
Step 1:
Preheat the oven to 350ºF and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the unsweetened protein powder, coconut sugar, egg, peanut butter, and baking soda.
Mix well until a thick cookie dough is formed. It’s okay if it looks slightly dry or crumbly.
Step 2:
Use a tablespoon or 1-ounce cookie scoop to scoop the protein cookie dough onto the pan. This cookie dough won’t spread much on its own, so use your hands or a fork to flatten it, just like you would a traditional peanut butter cookie.
Bake the cookies at 350ºF for 8 to 10 minutes, until they puff up and look lightly golden around the edges.
They will not look exactly like normal cookies, and that’s okay! They will taste delicious.
Step 3:
The cookies will be fragile when hot from the oven, so let them cool on the pan for at least 15 minutes. They will firm up as they cool. While they are still hot, I like to press some chocolate chips into the tops of each cookie.
This makes them prettier and distributes the chocolate evenly. As soon as they are cool enough to handle, they are ready to enjoy.
Serving Tips
Serve these peanut butter protein cookies at room temperature for a more tender texture, or chill them directly from the fridge for a slightly crispier cookie.
Since they are gluten-free, these cookies will be slightly crumbly, but the texture will melt in your mouth. (It’s almost like a shortbread cookie!)
Storage Tips for Protein Cookies
Leftovers can be stored in an airtight container in the refrigerator for up to a week. Or you can freeze them for up to 3 months. Remove the cookies from the freezer the night before you plan to serve them if you’d like them to soften again.
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Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the protein powder, coconut sugar, egg, peanut butter, and baking soda. Mix well, until the cookie dough looks thick and uniform. Fold in the chocolate chips, if using, or any other mix-ins you like.
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Use a tablespoon or 1-ounce cookie scoop to scoop the dough onto the prepared baking pan, about 2 inches apart. (You’ll need to use 2 pans, or bake these in 2 separate batches to cook all 18 cookies.) Flatten the cookie dough mounds with your hands or a fork, making a criss-cross pattern for a classic peanut butter cookie look.
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Bake the cookies at 350ºF for 8 to 10 minutes. The baked cookies should puff up and look lightly golden around the edges. Let them cool on the pan for at least 15 minutes, so they can firm up. Then they are ready to enjoy!
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Leftovers can be stored in an airtight container in the fridge for up to a week. Or freeze them for up to 3 months. They have a crispy texture when chilled, and are more tender when served at room temperature. (They will be slightly crumbly, almost like a shortbread cookie with a melt-in-your-mouth texture.)
I tested this recipe with Garden of Life Raw Organic Protein Powder. Using the same brand will give you the most consistent results, but any unsweetened protein powder should work. (I don’t recommend using a sweetened protein powder; the flavor will be off in that case. My kids would NOT eat the version I tested with vanilla protein powder.)
Note: If you see other protein cookie recipes with a higher protein content, be sure to look at the actual size of each cookie! This recipe calls for just 1 tablespoon of dough per cookie, while other recipes may use a 1/4 cup measure to make a “single” cookie.
Since these cookies are gluten-free (assuming your protein powder has no added gluten) they will have a slightly crumbly texture, almost like a shortbread cookie. Don’t be alarmed if they feel fragile while they are still warm; they should firm up as they cool completely.
See the notes in the full post for more substitution ideas & tips!
Calories: 94kcal | Carbohydrates: 7g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 122mg | Potassium: 67mg | Fiber: 1g | Sugar: 4g | Vitamin A: 15IU | Calcium: 13mg | Iron: 1mg
More Recipes to Try
If you try these high-protein cookies, please leave a comment and star rating below. I appreciate your feedback!
