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!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.76 from 25 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
    My son is 14 and is looking for all things protein to eat. I found this recipe and made it, expert l except with chocolate protein powder, cause that’s what I had on hand. He loved them and took the rest of them to school with him and told his friends about them. I will have to get some vanilla protein powder to try these out, again. 😁

    1. WOO! I am so glad you found this recipe and these cookies turned out great for you, Melissa. Thank you so much for taking the time to share your review + star rating, it means so much to me!

  2. 5 stars
    I followed the recipe exactly and was so pleased with how these came out! These make a great snack to hold me over between meals. will definitely keep this recipe in my usual rotation.

    1. YAY! I am so glad you gave this recipe a try and you are enjoying these cookies, Jackie. Thanks so much for coming back and sharing your review & star rating, I really appreciate it!

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