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Soft and chocolatey, these protein brownie cookies are the ultimate macro-friendly dessert. Hungry? Keep on reading and learn how to make chocolate protein cookies with this easy and healthy recipe!
Last Saturday I woke up in the mood for cookies. But back from the gym, when I was about to grab a protein cookie from the pantry, I realized that none was left. Oh Lord, we’d run out of cookies! – I said to my girlfriend. And as we were both craving cookies, the whole house was in panic. But the hysteria didn’t last long, because I soon decided to make my own chocolate protein cookies at home!
Table of Contents
The ingredients for chocolate protein cookies
This chocolate protein cookie recipe is pretty simple. It only calls for a handful of healthy ingredients that you probably already have at home. And don’t worry if something is missing, because I have included a bunch of substitutes for each ingredient. Vegan options included!
Keep on reading to learn what you need to make chocolate protein cookies at home!
- Protein powder: the best options are vegan protein powder (pea or soy are great) and casein, as they do not dry out when exposed to high temperatures. On the contrary, I do not recommend whey protein powder as it will make your cookies pretty dry. More on this in the following section!
- Cocoa powder: for healthier chocolate protein cookies I recommend natural cocoa powder. As an alternative, feel free to utilize dutch cocoa powder or cacao.
- Coconut sugar: for healthier protein cookies, this recipe uses coconut sugar. But if you don’t have it, you can replace with brown sugar, date sugar, normal sugar or any other granular sweetener of your choice. Syrups and honey, instead, are not adequate as they will alter the cookie dough texture. For sugar-free cookies, I recommend erythritol or xylitol.
- Oat flour: you can use homemade or store-bought oat flour, gluten-free if it is necessary. As an alternative, replace oat flour with any other flour, such as wholewheat or all purposes flour.
- Egg: for the best taste and nutritional benefits I recommend using a fresh egg, from free range chicken if possible. And if you want to make vegan protein cookies, replace with one flaxseed egg.
- Cashew butter: for this recipe I recommend the use of either cashew or (white) almond butter, unsweetened if possible. I find those options to be better because they have a mild sweet flavor and do not alter the taste of your cookies. But if you don’t have or don’t like these, feel free to prepare your protein cookies with peanut butter, tahini or sunflower seed butter.
- Vanilla extract and salt: these two ingredients will add plenty of taste to your chocolate protein cookies.
- Baking powder: although it is optional, this ingredient will make your cookies rise and get softer.
- Chocolate chips: for cookies that are lower in sugar, this recipe uses extra dark chocolate chips. Feel free to pick and choose the ones you like the most: sugar-free, dark or milk chocolate will all work!
Which protein powder for cookies?
I suggest making these chocolate protein cookies with either vegan protein powder or casein. These are the two types of protein powder that do not dry out when heated and therefore they won’t ruin the texture of your cookies. If you opt for whey, instead, your protein cookies will turn out pretty dry.
Furthermore, the choice of protein powder can slightly alter the consistency of the cookie dough. Thus, you may need to make some changes. As a rule of thumb:
- Vegan protein powder and casein are more absorbent. Therefore your recipe will require less oat flour (about 20 to 30 grams).
- Whey protein powder dissolves very easily. Therefore, the protein chocolate cookie dough may need more oat flour to get fixed.
With regards to flavor, I highly encourage the use of chocolate or brownie protein powders. Also vanilla flavor will work! If you opt for unflavored powders, instead, your chocolate cookies won’t be that sweet.
Vegan chocolate protein cookies
Making vegan chocolate protein cookies is very simple. All you need to do is replacing the egg with one flaxseed egg. To make your own flaxseed egg (“flaxegg“) at home, combine together 1 tablespoon of ground flaxseeds with 2 1/2 tablespoon of water. Let it sit for 5 to 10 minutes and you are set to bake!
Besides the egg replacement, for vegan protein cookies make sure that you use a plant based protein powder. My suggestions are soy, pea or vegan mixes. I do not recommend hemp protein, instead.
How to make protein chocolate cookies
First, in a large mixing bowl add the egg, the nut butter, the coconut sugar (or any granular sweetener), the vanilla extract and the salt. Using a fork or whisk, stir the wet mixture for a couple of minutes until all is well combined.
Once smooth, sift into the batter the protein powder, the cocoa powder, 20 grams (1/4 cup) of oat flour and the baking powder. Mix until you get a smooth mixture, adjusting with more oat flour if the dough is too sticky. As different protein powders behave differently, the amount of flour that this recipe requires may vary. As a rule of thumb, casein and vegan protein powders are more absorbent and therefore will require less flour. Whey protein, on the contrary, is less absorbent and gets sticky very easily.
Once you are done, refrigerate the dough for at least 15 minutes. Scoop out some of the dough and shape the cookies. Transfer the protein brownie cookies to a parchment paper covered baking sheet, spacing them apart, and top with chocolate chips if you want.
Bake these chocolate protein cookies in hot oven for 7 to 12 minutes. Just make sure that you do not over-bake your cookies otherwise they will dry out!
How to store protein cookies with chocolate
After baking, let the chocolate protein cookies cool at room temperature. Once cool, seal in an airtight food container and store at room temperature for up to 3 days.
For a longer storage, freeze your cookies in an airtight food container or in a zipping bag for up to 3 months. Before serving, pop in hot oven and reheat for a couple of minutes. Enjoy!
Tips for the best protein cookies with chocolate
Do you want to learn how to make the best protein cookies with chocolate? Then keep on reading because I’m about to give you a couple of tips.
- Make these cookies with either a vegan protein powder or casein. Try to avoid whey, as it will make the dough hard to handle (sticky!). Moreover, whey will dry your cookies out.
- Probably the most valuable tip: do NOT over-bake protein cookies, otherwise they will dry out. Start with 20 grams (1/4 cup) and, if it is necessary, add more until you get a smooth cookie dough.
- When picking the nut butter, be sure to use a creamy and runny one. It will mix significantly better.
- Make sure you use a granular sweetener, as liquid options will ruin the dough. If erythritol, xylitol, coconut sugar or brown sugar all work, maple syrup or honey won’t.
- Don’t forget the pinch of salt. Even though it is just a pinch, it will balance the sweetness and bring about all the good flavors.
- Before shaping the cookies, let the dough rest in the fridge for at least 15 minutes. This will ensure a firmer dough and therefore better protein cookies.
More protein cookie recipes
- Oatmeal protein cookies
- High protein and low calorie cookie dough
- Chocolate protein cookie for one
- 3 ingredient protein cookie dough bites
Chocolate Protein Cookies
Ingredients
- 1 egg
- 120 grams (1/2 cup) cashew butter
- 70 grams (1/3 cup) coconut sugar
- 1/2 tsp vanilla extract
- 1/6 tsp salt
- 40 grams (1/2 cup) protein powder , chocolate
- 20 grams (1/4 cup) cocoa powder
- 20 to 50 grams (1/4 to 1/2 cup) oat flour
- 1/2 tsp baking powder
- chocolate chips
Instructions
- Preheat oven to 180°C (360°F).
- In a large mixing bowl add 1 egg, nut butter, coconut sugar vanilla extract and salt. Using a fork or whisk, stir the wet mixture for a couple of minutes until all is well combined.
- Once smooth, sift into the mixture the protein powder, cocoa powder, 20 grams (1/4 cup) of oat flour and baking powder. Mix until you get a smooth cookie dough, adjusting with more oat flour if the mixture is too sticky .
- Refrigerate the dough for at least 15 minutes.
- Scoop out some dough and shape the cookies. Transfer the protein brownie cookies to a parchment paper covered baking sheet, spacing them apart, and top with chocolate chips if you want.
- Bake these protein chocolate cookies in hot oven for 7 to 12 minutes. Make sure that you the cookies otherwise they will get dry.
Notes
- The best options are vegan protein powder (pea or soy are great) and casein, as they do not dry out when exposed to the high temperature of the oven. On the contrary, I do not recommend whey protein powder as it will make your cookies pretty dry.
- I recommend the use of chocolate, vanilla or brownie flavored protein powder. If you opt for unflavored powders, instead, your chocolate cookies won’t be that sweet.
