Save Soft, chewy cookies packed with protein and studded with rich chocolate chips—perfect for a post-workout treat or a wholesome snack.
I first baked these cookies after a tough workout and couldn't believe how delicious and filling they were.
Ingredients
- Dry Ingredients: 1 cup (120 g) all-purpose flour, 1 cup (100 g) vanilla or chocolate protein powder (whey or plant-based), 1/2 tsp baking soda, 1/4 tsp salt
- Wet Ingredients: 1/2 cup (115 g) unsalted butter melted and cooled, 1/4 cup (60 ml) milk (dairy or plant-based), 1/2 cup (100 g) light brown sugar packed, 1/4 cup (50 g) granulated sugar, 2 large eggs, 2 tsp pure vanilla extract
- Add-Ins: 1 cup (170 g) semisweet chocolate chips, 1/2 cup (50 g) chopped walnuts or pecans (optional)
Instructions
- Step 1:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 2:
- In a medium bowl, whisk together flour, protein powder, baking soda, and salt.
- Step 3:
- In a large bowl, whisk together melted butter, milk, brown sugar, and granulated sugar until smooth.
- Step 4:
- Add eggs and vanilla extract to the wet mixture, whisking until combined.
- Step 5:
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Step 6:
- Fold in chocolate chips and nuts (if using).
- Step 7:
- Scoop dough onto prepared baking sheets using a tablespoon or cookie scoop, spacing about 2 inches apart.
- Step 8:
- Bake for 9–11 minutes until edges are set but centers are soft—do not overbake.
- Step 9:
- Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Save Baking these cookies has become a family favorite especially after weekend workouts.
Notes
Swap chocolate chips for dark chocolate chunks for a richer flavor. Use gluten-free flour and certified gluten-free protein powder for a gluten-free version.
Required Tools
Mixing bowls, whisk, cookie scoop or tablespoon, baking sheets, parchment paper, cooling rack
Allergen Information
Contains eggs, milk, wheat (gluten), soy (if using soy-based protein powder), tree nuts (if using walnuts or pecans). Check all ingredient labels if sensitive to allergens.
Save Enjoy these cookies fresh or store them for a quick protein boost anytime.
Recipe FAQ
- → How do I ensure cookies stay chewy?
Underbake slightly to keep the centers soft and avoid overbaking. Cooling them on the baking sheet preserves moisture.
- → Can I use plant-based protein powder?
Yes, either whey or plant-based protein powder works well and maintains the texture and flavor.
- → Are nuts necessary in the mix?
Nuts are optional but add a nice crunch and complement the chocolate chips beautifully.
- → How should these treats be stored?
Store in an airtight container at room temperature for up to 4 days to keep freshness.
- → Can I substitute dark chocolate for semisweet chips?
Absolutely, dark chocolate chunks provide a richer flavor profile while maintaining chewiness.