Save Soft, chewy cookies packed with protein and studded with rich chocolate chips—perfect for a post-workout treat or a wholesome snack.
I have found these cookies to be the perfect guilt-free treat after a long workout, satisfying my sweet tooth while keeping me energized.
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
- Preheat oven:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, protein powder, baking soda, and salt.
- Mix wet ingredients:
- In a large bowl, whisk together melted butter, milk, brown sugar, and granulated sugar until smooth.
- Add eggs and vanilla:
- Add eggs and vanilla extract to the wet mixture, whisking until combined.
- Combine mixtures:
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in add-ins:
- Fold in chocolate chips and nuts (if using).
- Scoop dough:
- Scoop dough onto prepared baking sheets using a tablespoon or cookie scoop, spacing about 2 inches apart.
- Bake:
- Bake for 9–11 minutes, until edges are set but centers are soft—do not overbake.
- Cool:
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Save My family always gathers in the kitchen while baking these cookies, sharing stories and enjoying the warm aroma that fills our home.
Notes
Use gluten-free flour and certified gluten-free protein powder for a gluten-free version. Store in an airtight container for up to 4 days.
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 These cookies balance nutrition and indulgence perfectly, making every bite satisfying and rewarding.
Kitchen Guide
- → What protein powders work best?
Both whey and plant-based vanilla or chocolate protein powders blend well, enhancing nutrition and flavor without altering texture.
- → How can I make the cookies chewier?
Slightly underbake them to keep centers soft and moist, preserving that desirable chewiness in each bite.
- → Can nuts be omitted?
Yes, nuts like walnuts or pecans are optional and can be left out for a simpler texture or to accommodate allergies.
- → Is it possible to substitute flours?
For gluten-free needs, swap all-purpose flour and protein powder with certified gluten-free versions for similar results.
- → How should these cookies be stored?
Keep them in an airtight container at room temperature to retain freshness, ideally consumed within four days.
- → What is the ideal baking temperature and time?
Bake at 350°F (175°C) for 9-11 minutes, aiming for set edges and soft centers without overbaking.