Protein Cookies



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Make the best protein cookies you’ve ever had with just 6 simple ingredients. They’re soft, chewy, made without flour and pack in 10 grams of protein each!

Want more high protein snacks? Try my no bake protein balls, protein bars or this protein banana bread.

Multiple chocolate chip protein cookies are spread out on a countertop.

Why I Love These Protein Cookies

  • Protein-packed – Each cookie is packed with 10 grams of protein!
  • Quick and easy – You only need 6 simple ingredients and one bowl to make these cookies!
  • Healthy – There is no dairy, flour, refined sugar or artificial ingredients in these cookies, so they’re definitely healthy in my book!
  • Portable – They’re easy to eat on the go. Pack one in your lunch for a mid-afternoon snack or bring one to the gym for a post-workout snack.
Ingredients measured out to make Protein Cookies: natural peanut butter, maple syrup, vanilla protein powder, eggs, chocolate chips and baking soda.

Ingredients Needed

You only need 6 simple ingredients to whip up these cookies! I bet you already have everything you need in your kitchen right now. Here’s what you need:

  • vanilla protein powder – you’ll need a vegan protein powder for this recipe. I’ve tested this recipe with Sun Warrior and Nuzest and I highly recommend one of these brands. You can use my code eatingbirdfood for 15% off your Nuzest order.
  • peanut butter – you want to use natural, drippy peanut butter that only has one or two ingredients, the nuts and salt. I love Crazy Richard’s creamy peanut butter.
  • maple syrup – the perfect natural sweetener for these cookies. Feel free to use honey if that’s what you have on hand.
  • baking soda – helps the cookies to rise and become fluffy.
  • eggs – helps to bind the cookies together… and adds extra protein!
  • chocolate chips – I really like Lily’s chocolate chips because they’re dairy-free, lower in sugar and still have a great flavor.

Recipe Variations

  • Use a different mix-in – Feel free to skip the chocolate chips all together or swap them with a different mix-in like chopped nuts, shredded coconut or dried fruit.
  • Use a different protein powder – Want to make a different flavor protein cookie? Swap out the vanilla protein powder with chocolate or whatever flavor you prefer!

How to Make Protein Cookies

Step 1: In a medium mixing bowl whisk together your vanilla protein powder, baking soda, maple syrup, peanut butter, and eggs. Fold in your chocolate chips.

Step 2: Using a Tablespoon or cookie scoop, drop Tablespoon sized balls of dough onto a prepared cookie sheet. Use your fingers or a fork to form the cookie shape. Bake at 350ºF for 9-10 minutes or until the bottoms are golden brown. Cool on baking sheet a few minutes before transferring to a wire cooling rack to cool completely.

Brittany’s Tips

  • Use the right protein powder: Make sure you’re using a plant-based protein powder for these cookies! Whey protein powder doesn’t soak up as much liquid and will change the consistency of these cookies.
  • Use a the right peanut butter: When it comes to your nut butter, make sure you’re using a natural one with only one or two ingredients: peanuts and salt.
A protein chocolate chip cookie being held in a hand and split in half.

Dietary Substitutions

  • Peanut-free – Have a peanut allergy? Use almond butter or cashew butter instead.
  • Nut-free – Swap the peanut butter with sunflower seed butter or tahini.
  • Low-sugar – Use monk fruit sugar free maple syrup instead of pure maple syrup.
  • Vegan – I haven’t tested it, but I bet you could swap the eggs for two flaxseed egg. Just note, that this will change the protein content of the cookies. Let me know if you try it!
Multiple protein chocolate chip cookies stacked on one another.

How to Store Protein Cookies

  • At room temperature: Store in an airtight container on the counter for 3-4 days.
  • In the fridge: These cookies will stay fresh for up to one week in the refrigerator.
  • In the freezer: Let the cookies cool completely, then transfer them to a freezer-safe container and store for up to 3 months. When ready to enjoy, let them thaw in the fridge overnight.

More High Protein Treats to Try

Be sure to check out all of my protein recipes and the full collection of cookie recipes here on EBF!

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4.72 from 21 votes

Protein Cookies

Make the best protein cookies you've ever had with just 6 simple ingredients. They're soft, chewy, made without flour and pack in 10 grams of protein each!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16


  • 1 cup creamy natural peanut butter
  • ½ cup maple syrup
  • 2 large eggs
  • ½ cup plant-based vanilla protein powder, I used Sun Warrior vanilla
  • ½ teaspoon baking soda
  • cup chocolate chips, I like Lily’s dark chocolate chips


  • Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat.
  • In a mixing bowl, add all the ingredients except chocolate chips and stir to combine.
    All the ingredients in a large mixing bowl used for the chocolate chip protein cookies before being combined.
  • Fold in chocolate chips.
    Chocolate chips being added to a large bowl of dough for protein cookies.
  • Using a tablespoon or medium cookie scoop, scoop dough and roll dough into 16 balls. Each cookie should be about 2 Tablespoons of dough. Flatten with fingers or a fork to form a cookie shape.
    A womans hand using a fork to press each cookie on a baking tray for protein cookies.
  • Bake for 9-10 minutes or until bottoms are golden brown. Cool on baking sheet a few minutes before transferring to a wire rack to cool completely.
    Twelve protein cookies on a baking tray after being baked.



  • Peanut-free – Use almond butter or another nut butter of choice.
  • Nut-free – Swap the peanut butter with sunflower seed butter or tahini.
  • Low-sugar – Use monk fruit sugar free maple syrup instead of pure maple syrup.
  • Vegan – I haven’t tested it, but I bet you could swap the eggs for two flaxseed eggs.
  • Chocolate chips – Feel free to swap the chocolate chips with another mix-in of choice like raisins, shredded coconut or chopped nuts.


Serving: 1cookie | Calories: 173kcal | Carbohydrates: 15g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 257mg | Fiber: 1g | Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.


Additional Info

Course: Cookies, Dessert
Cuisine: American
Keyword: protein cookies
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating


  1. 5 stars
    I made these with almond butter and Sprouts brand Salted Caramel pea protein + instant espresso for a caramel macchiato situation. So good, thank you!!

  2. 5 stars
    How come no one has a cookie with out chocolate chips in them. I want a cookie I can leave in the hot car and eat after my run without it melting all over the place.

    1. Hi! You can totally leave the chocolate chips out of this cookie and they will still be great.

  3. 5 stars
    Yum! I love how simple and delicious these cookies are. I used sunflower butter and actually skipped the maple syrup (it seems like a crime, I know) because I wanted a (very!) low sugar cookie and they turned out great! Thanks for another fabulous recipe!!

    1. SO delicious! Thanks so much for sharing your version of these cookies and I am so glad to hear how great they turned out for you. Appreciate your review & star rating, it means the world to me!

  4. 5 stars
    I really doubted these when putting them on the baking sheet. They are amazing!!!!!!!!!
    Light and fluffy and delish. Thank you!

    1. WOO! I am SO glad you loved these cookies, Amanda. Thanks so much for your review & star rating, I appreciate it!

  5. 5 stars
    Delicious. I used North Coast unflavoured pumpkin protein, added some vanilla extract and had great results. So good!

    1. YUM! Sounds delicious, Jessica. I am so glad you are loving these cookies and they turned out amazing for you! Thanks for sharing your review + star rating, I appreciate it!

    1. Hi Hava – I recently made some adaptions to this recipe and republished it for my readers. Hope you give it a try and enjoy!

  6. 3 stars
    I found these to be overly sweet – if I make them again, I will decrease the maple syrup. I used Truvani vanilla protein powder (main ingredient is pea protein) so perhaps its monk fruit extract added to the sweetness?

    1. Hi Anne – Yes, depending on the protein powder you use, you will need to adjust the amount of additional sugar you add. Some protein powders are sweeter than others.

  7. 5 stars
    I just made these, and they are chewy and very tasty! I dreamed of a chocolate chip cookie using natural sugar and without any refined flour, and this recipe delivers. The fact that they have protein makes them even healthier! Instead of vanilla protein powder, I used chocolate Vega Protein & Greens, so there are even traces of veggies in them (veggie taste is undetectable). This cookie satisfies my craving for a traditional chocolate chip cookie, and it is difficult to eat just one. Finally, this batch resulted in 20 cookies for me, and they’re not too small or too large. I will be making these again for sure.

    1. Fabulous, Angela. I am SO glad you found this recipe and these cookies turned out amazing for you. Thank you for sharing your review + star rating, it means so much to me!

  8. 4 stars
    I’d made these a while ago, but the result was batter, not dough. I poured it into an 8″ square pan and made bars. The bars were good, but very crumbly (good as granola). I tried the updated recipe (which I actually thought was totally different because I no longer saw “drippy” as a peanut butter descriptor). 🙂 Anyway, same result: batter, not rollable in my hands at all. (But very tasty as I liked it off!) I added half a cup of flour and was able to make cookies with them. Yummy!

    1. Hi Ruth. I am not sure what might have happened to cause your dough to be more liquid. Did you change anything about the recipe? What type of protein powder did you use?

      1. I didn’t change anything in the recipe. The protein powder I used is a mystery to me, as it’s unlabeled (bought from a local delivery service called “The Rounds”). (I used to use Sun Warrior; maybe I’ll go back to that!) 🙂