All About These Protein Cookies & That Time I Made a Mess
You know those rare moments when you have healthy intentions, a craving for cookies, and an empty flour jar all at the same time? Happens to me, like, every third Sunday. The first time I threw these flourless peanut butter chocolate chip protein cookies together, I was mostly just cleaning out my cupboard with a big spoon and a loose idea of making breakfast more interesting (which, to be honest, sometimes feels like an Olympic sport around here). There was also an incident with spilled chocolate chips that the dog still remembers fondly. Let’s just say you probably want to keep pets out of the kitchen for this one. Or not—my dog would probably argue otherwise if he could.
Why I Keep Coming Back to This Recipe
I make these when I’m in a mad rush out the door but still want something that’s not total junk food (or, alright, when nobody’s looking and I want half the batch for myself…don’t tell anyone). My family goes nuts for them, probably because they’re soft and a bit chewy and sneakily full of protein—though, my son still somehow manages to pick out every last chocolate chip, go figure. Oh, and there’s no flour to make a giant cloud all over the kitchen, which is nice—trust me, after that one time sifting cocoa powder at midnight, I’d rather avoid extra messes.
Here’s What You’ll Need (Plus a Few Workarounds)
- 1 heaped cup of creamy peanut butter (crunchy is good too for a little bite—use whatever’s on hand; I genuinely can’t tell the difference most days)
- 2/3 cup chocolate chips (dark, milk, or honestly whatever mishmash you dig up—sometimes I use chopped up chocolate bars leftover from Halloween, don’t judge)
- 1/2 cup vanilla protein powder (grandmother always insisted on buying the fancy grass-fed kind, but any powder works—just avoid the super sweet ones or it gets a bit much)
- 1/2 cup light brown sugar (I swap in coconut sugar more than half the time, but if you only have regular white sugar, it’ll do just fine)
- 2 large eggs (I once used flax eggs for a vegan pal and it…well, the result was odd, but edible)
- 1 teaspoon vanilla extract (not essential; skip if you forget, but I do find it rounds out the flavors)
- Just a pinch of salt (unless your PB is very salty, then skip it; no need to turn them into salt licks)
How to Make Them (Winging It Counts Too)
- Heat your oven to about 350°F (180°C). Actually, I find it works better if you start preheating before you dig out the ingredients—learned that the hard way when I was trying to bake with toddlers hovering over me.
- Grab a bowl—big enough to stir firmly but not so big things go flying (unless slinging peanut butter is your idea of a workout). Add in the peanut butter, eggs, and vanilla. Mix until you get a glossy, sort of gloopy batter—this is where I usually sneak a taste. No shame.
- Stir in the protein powder and sugar. If it looks too dry, add a smidge of milk or water—every brand’s protein powder soaks up a different amount of moisture. And don’t worry if it looks a bit odd at this stage; it mixes together eventually.
- Toss in the chocolate chips (and this is the fun bit: save a handful back to press into the tops later if you want ’em to look like the fancy bakery ones… otherwise just dump everything in and call it a day).
- Scoop out heaping tablespoons onto a lined cookie sheet. The dough can be sticky; a slightly damp spoon helps. Or, honestly, use your hands if you don’t mind getting messy. Space them out—these cookies keep mostly to themselves and don’t spread a lot.
- Bake for 9-11 minutes… until the edges start looking set but the middles still have a hint of wobble. Trust me, overbaking is a sadness you’ll taste later, so err on the side of soft.
- Let them cool on the sheet for at least five minutes before moving them (if you can wait; on second thought, maybe just eat one hot and call it quality control?).
The Notes (a.k.a. Things You Find Out the Odd Way)
- If you use crunchy peanut butter, expect surprise bits. Which I personally love, but maybe warn picky folks.
- Sometimes I leave the dough to sit for 10 mins before scooping. Makes the cookies puff up a tad more—no clue why, but it happens.
- Don’t skip the salt unless you truly have the world’s saltiest peanut butter; it’s a small thing but makes the flavors pop. I used to skip it and always wondered why they tasted slightly flat.
“Hey, Did You Try These Variations?”
- I swapped in almond butter once. Not bad! a little softer but still lovely, just don’t expect it to taste super peanutty (shocking, I know).
- Tried tossing in coconut flakes for extra texture and, honestly, it made them a little crumbly but the flavor’s banging (just keep an eye or you’ll have cookie confetti).
- I even tried mixing in a few dried cranberries. Jury’s still out, but can’t say they were my favorite—sometimes a classic is best for a reason.
- One time I used double chocolate protein powder thinking it would make things extra special, but the cookies tasted kinda, I dunno, muddy is the only word I can think of—not recommended!
About the Gear (And My Lazy Workarounds)
You technically need a baking sheet and parchment paper for the least scrubbing. But I’ve plopped these right onto a buttered pan when I couldn’t find anything else and they were fine, just a bit more rustic (a.k.a. kinda misshapen, but we ate them all anyway!). No mixer necessary—just a wooden spoon and some enthusiasm works.
Storing These (Not That We Ever Have Leftovers)
Honestly, in my house, these last about as long as an ice cube in the sun. But if you have willpower (or a secret hiding spot), keep them in an airtight container at room temp for 2-3 days. For longer, they freeze well—stack with parchment between layers. That said, I think they actually taste better the next day, but that could just be me rationalizing breakfast cookies.
How I Serve Flourless PB Protein Cookies
With coffee, obviously. Or with a glass of super cold milk, even oat milk if I’m feeling especially virtuous. Sometimes I pretend they’re an after-gym snack (though let’s be real, nobody believes me). My niece dunks hers into vanilla yogurt and swears it’s better than ice cream—who am I to argue?
Lessons Learned (a.k.a. My Hard-Earned Cookie Wisdom)
- I once tried rushing the cooling step and ended up with a handful of gooey, nearly lava-hot cookie. Moral of the story? Let them sit, even if you’re impatient. Otherwise molten chocolate WILL find its way onto your favorite shirt.
- Oh, and don’t use the tiniest eggs even if you’re running low—they make the dough far too dry (learned that from the “great crumble disaster of 2021”).
- If you don’t have parchment paper, just grease the sheet well and be prepared to prod them off gently with a spatula. Actually, I find it works better if you lift them using a fish slice if you’re in the UK… weird, but it works.
FAQ—The Real Questions I Get (or Wish People Would Ask)
Can I make these without protein powder?
Absolutely, just swap for some more peanut butter and a little extra sugar. The texture changes a bit, but they’re still great.
Are these gluten-free?
Yup, as long as your protein powder says it’s gluten-free. Not all powders are made equal (hey, isn’t that life?), so have a read to double-check.
Can you add nuts or seeds?
Why not! Chuck ‘em in. I’d say stick to ¼ cup of extras or the cookies stop sticking together. Sunflower seeds worked a treat for me once.
What if I only have one egg?
Used this shortcut once out of desperation. The result was a touch denser but definitely edible. Maybe add an extra spoonful of peanut butter to make up for it?
How do you know they’re done?
Look for golden edges and a little softness in the middle. The first time I made these, I left them in “just one more minute” and they got a bit hard, but thankfully a quick dunk in tea sorted that out.
Anyway, hope you love these as much as my wild and slightly chaotic family does. And hey, if you wind up with chocolate chips stuck to the bottom of your socks, you’re probably doing something right. Happy baking!
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup chocolate chips
- 1/2 cup vanilla protein powder
- 1/3 cup coconut sugar
- 2 large eggs
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
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1Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a large bowl, mix together the peanut butter, coconut sugar, eggs, and vanilla extract until smooth.
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3Add the protein powder, baking soda, and salt, stirring until fully combined.
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4Fold in the chocolate chips.
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5Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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6Bake for 8-10 minutes, until the edges are lightly golden. Let cool on the baking sheet before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
140 caloriescal
Protein:
7gg
Fat:
8gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
11gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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