Do you love cookies but want something good for you too? Try the Chocolate Chip Protein Cookies. These cookies are the perfect blend of taste and nutrition, making them a guilt-free indulgence for any health-conscious individual.
Made with high-quality proteins and fibres, these cookies will satisfy your sweet tooth and provide your body with the essential nutrients it needs to thrive.
The Chocolate Chip Protein Cookies are also free from artificial preservatives, making them a natural and healthy option.
So, whether you are a fitness enthusiast looking for a post-workout snack or to satisfy your sweet cravings without guilt, these Chocolate Chip Protein Cookies are a perfect choice.
Don’t settle for bland, tasteless protein snacks; try these delicious cookies today and experience the difference.
What are Protein Chocolate Chip Cookies?
Protein Chocolate Chip cookies contain high protein levels in addition to traditional ingredients such as flour, sugar, butter, and chocolate chips. The protein is usually added as powders such as whey or plant-based.
The purpose of adding protein to the cookies is to provide a snack that is not only tasty but also provides essential nutrients that are beneficial for muscle growth and recovery for people who are looking for a high-protein snack or for people who are trying to increase their protein intake. These cookies can be enjoyed as a snack or as a post-workout treat.
Which Protein Powder is Best for Baking?
The best protein powder for baking is whey protein powder. It is a fast-acting protein that is derived from milk, and it is considered a high-quality source of protein. Additionally, it is reasonably priced and widely accessible.
Whey protein powder has a neutral taste, making it easy to add to various recipes without altering the taste and easy to bake. It can provide a good texture to baked goods, and it can also help to increase the protein content of the final product.
Another good option for baking is a casein protein powder derived from milk. Casein protein powder is a slow-acting protein, which means it is absorbed by the body more slowly than whey protein.
It is also a strong source of protein and may be used in baking; however, because of its slightly thicker texture, it is better suited to certain recipes.
If you are looking for a plant-based option, brown rice protein, pea protein, and hemp protein is suitable for vegetarian and vegan diets and can be good options.
It’s important to remember that when baking with protein powder, you may need to adjust the recipe, such as using more liquid or less flour, to get the right consistency.
Also, the protein powder may affect the taste of the baked goods, so it’s best to experiment with small amounts first and adjust to your preference.
Ingredients Required to make Protein Chocolate Chip Cookies
The ingredients required to make Protein Chocolate Chip Cookies are the following:
- 1 and 1/4 cups all-purpose flour
- 1/2 cup whey protein powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chocolate chips
- Pinch of salt
How to Make Protein Chocolate Chips Cookies?
The following is the step-by-step guide on how to make Protein Chocolate Chip Cookies:
Steps:
Step 1: Gather the ingredients
In a medium-sized bowl, combine 1 and 1/4 cups all-purpose flour, 1/2 cup whey protein powder, 1/2 tsp baking powder, 1/4 tsp baking soda, and a pinch of salt.
Step 2: Cream the butter and sugar
In a separate large bowl, cream 1/2 cup unsalted butter and 1/2 cup granulated sugar and 1/2 cup brown sugar until light and fluffy.
Step 3: Combine the egg and the vanilla extract
Add 1 large egg and 1 tsp vanilla extract to the butter and sugar mixture and mix well.
Step 4: Combine the dry and wet ingredients in a mixing bowl
Gradually add the dry ingredients from step 1 to the wet ingredients and mix until combined.
Step 5: Stir in the chocolate chips
Stir in 1 cup of chocolate chips into the dough.
Step 6: Preheat the oven and prepare the baking sheet
A baking sheet should be lined with parchment paper, and the oven should be preheated to 350°F (175°C).
Step 7: Form the dough into balls
Using a cookie scoop or spoon, form the dough into balls and place them on the prepared baking sheet.
Step 8: Bake the cookies
The cookies should be baked for 12 to 15 minutes or until golden brown.
Step 9: Cool the cookies
When the cookies are done baking, they should be taken out of the oven and allowed to cool for a while on the baking sheet before being moved to a wire rack to complete cooling.
Best Protein Chocolate Chip Cookies
The best protein chocolate chip cookies will depend on individual taste preferences and dietary restrictions. However, some key factors to consider when making protein chocolate chip cookies include the following:
- Quality of ingredients
- Type of protein powder
- The right ratio of dry to wet ingredients
- The right baking time and temperature
- Additional ingredients (nuts, dried fruits etc.)
Types of Protein Chocolate Chip Cookies
There are several different types of Protein Chocolate Chip Cookies that can be made. Some popular variations include the following:
Oatmeal Chocolate Chip Protein Cookies
Ingredients:
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup protein powder (whey or pea protein)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions:
- In a medium-sized bowl, combine the oats, flour, protein powder, baking powder, baking soda, and salt.
- In a separate large bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the egg and vanilla extract to the butter and sugar mixture and mix well.
- Gradually add the dry ingredients from step 1 to the wet ingredients and mix until just combined.
- Stir in the chocolate chips.
- A baking sheet should be lined with parchment paper and the oven should be preheated to 350°F (175°C).
- Using a cookie scoop or spoon, form the dough into balls and place them on the prepared baking sheet. Leave enough space between the balls to allow the cookies to spread while baking.
- The cookies should be baked for 12 to 15 minutes or until golden brown.
- It should be removed from the oven once baking is complete and allowed to cool for a while on the baking sheet before being moved to a wire rack to continue cooling.
Pea Protein Chocolate Chip Cookies
Ingredients:
- 1 and 1/4 cups all-purpose flour
- 1/2 cup pea protein powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chocolate chips
- Pinch of salt
Instructions:
- In a medium-sized bowl, combine the flour, pea protein powder, baking powder, baking soda and salt.
- In a separate large bowl, cream the butter and sugars together until light and fluffy.
- Mix thoroughly after adding the egg and vanilla essence.
- Add the dry ingredients in small amounts and incorporate just enough with the wet ingredients.
- Stir in the chocolate chips.
- A baking sheet should be lined with parchment paper, and the oven should be preheated to 350°F (175°C).
- Using a cookie scoop or spoon, form the dough into balls and place them on the prepared baking sheet. Leave enough space between the balls to allow the cookies to spread while baking.
- The cookies should be baked for 12 to 15 minutes or until golden brown.
- It should be removed from the oven once baking is complete and allowed to cool for a while on the baking sheet before being moved to a wire rack to continue cooling.
Vegan Chocolate Chip Cookies
Ingredients:
- 1 and 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegan butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 flax egg (1 tbsp flaxseed mixed with 3 tbsp water)
- 1 tsp vanilla extract
- 1 cup vegan chocolate chips
Instructions:
- In a medium bowl, combine the flour, salt, baking soda, and baking powder.
- In a separate large bowl, cream the vegan butter and sugars together until light and fluffy.
- In a small bowl, mix the water and ground flaxseed. Let the mixture rest for a few minutes so that it can thicken.
- Add the flax egg and vanilla extract to the butter and sugar mixture and mix well.
- Add the dry ingredients in small amounts and incorporate just enough with the wet ingredients.
- Stir in the vegan chocolate chips.
- A baking sheet should be lined with parchment paper, and the oven should be preheated to 350°F (175°C).
- Using a cookie scoop or spoon, form the dough into balls and place them on the prepared baking sheet. Leave enough space between the balls to allow the cookies to spread while baking.
- The cookies should be baked for 12 to 15 minutes or until golden brown.
- It should be removed from the oven once baking is complete and allowed to cool for a while on the baking sheet before being moved to a wire rack to continue cooling.
Gluten-Free Chocolate Chip Cookies
Ingredients:
- 1 1/4 cups gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already contains it)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegan butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 flax egg (1 tbsp flaxseed mixed with 3 tbsp water)
- 1 cup gluten-free chocolate chips
Instructions:
- The oven should be set to 350 degrees Fahrenheit (175 degrees C).
- In a medium bowl, combine the gluten-free flour, xanthan gum (if using), baking soda, and salt.
- In a separate large mixing bowl, beat the vegan butter, white sugar, and brown sugar until creamy.
- Combine the flax egg and vanilla essence in a mixing bowl.
- The flour mixture should be added gradually until just mixed.
- Fold in the gluten-free chocolate chips.
- Drop dough by spoonful onto a lined baking sheet.
- The edges should be golden brown after 10 to 12 minutes of baking.
- After a few minutes of cooling on the baking sheet, move to a wire rack to finish cooling.
Strawberry Chocolate Chip Cookies
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 stick of unsalted butter, half a cup, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mashed fresh strawberries
- 1 cup chocolate chips
Instructions:
- Preheat the oven to 350 degrees F. (175 degrees C). Spread parchment paper on a baking sheet.
- In a medium mixing bowl, combine the flour, baking soda, salt, and cinnamon powder.
- In a separate large mixing bowl, beat the butter, granulated sugar, and brown sugar until creamy.
- Mix in the egg and vanilla extract.
- Stir in the mashed strawberries.
- The flour mixture should be added gradually until just mixed.
- Fold in the chocolate chips.
- Spoonfuls of dough should be placed on the prepared baking sheet.
- The edges should be golden brown after baking for 12 to 15 minutes.
- Allow to cool for a few minutes on the baking sheet before transferring to a wire rack to cool fully.
Note: you can use frozen strawberries, thawed and mashed if fresh are not available.
Cinnamon Chocolate Chip Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup chocolate chips
Instructions:
- Preheat the oven to 350 degrees F. (175 degrees C). You should line a baking sheet with parchment paper.
- In a medium bowl, combine the flour, baking soda, salt, and ground cinnamon.
- In a separate large mixing bowl, beat the butter, granulated sugar, and brown sugar until creamy.
- Mix in the eggs and vanilla extract.
- The flour mixture should be added gradually until just mixed.
- Fold in the chocolate chips.
- Spoonfuls of dough should be placed on the prepared baking sheet.
- The edges should be golden brown after baking for 12 to 15 minutes.
- Allow to cool for a few minutes on the baking sheet before transferring to a wire rack to cool fully.
White Chocolate Chip Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups white chocolate chips
Instructions:
- The oven should be set to 350 degrees Fahrenheit (175 degrees C). Put parchment paper on a baking pan to line it.
- In a medium bowl, mix together the flour, salt, and baking soda.
- In a separate large mixing bowl, beat the butter, granulated sugar, and brown sugar until creamy.
- Mix in the eggs and vanilla extract.
- The flour mixture should be added gradually until just mixed.
- Fold in the white chocolate chips.
- Drop spoonful of dough onto the preheated baking sheet.
- The edges should be golden brown after baking for 12 to 15 minutes.
- After a few minutes of cooling on the baking sheet, move to a wire rack to finish cooling.
Note: you can use white chocolate bars chopped into chunks as well if you don’t have white chocolate chips.
Vegan Gluten-Free Cookies
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already contains it)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegan butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 flax egg (1 tbsp flaxseed (grounded) mixed with 3 tbsp water)
- 1 tsp vanilla extract
Instructions:
- The oven should be set to 350 degrees Fahrenheit (175 degrees C). Put parchment paper on a baking pan to line it.
- In a medium bowl, whisk together the gluten-free flour, xanthan gum (if using), baking powder, and salt.
- In a separate large mixing bowl, beat the vegan butter, granulated sugar, and brown sugar until creamy.
- Add the vanilla extract and flax egg together.
- The flour mixture should be added gradually until just mixed.
- Spoonfuls of dough should be placed on the prepared baking sheet.
- The edges should be golden brown after baking for 12 to 15 minutes.
- After a few minutes of cooling on the baking sheet, move to a wire rack to finish cooling.
Note: You can customize this recipe by adding in your favourite ingredients such as chocolate chips, nuts, dried fruit, or spices.
Mexican Hot Chocolate Cookies
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp cayenne pepper (optional)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped nuts (optional)
Instructions:
- In a medium mixing bowl, combine the flour, cocoa powder, cinnamon, nutmeg, cayenne pepper (if using), baking powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl, cream the butter and both sugars together until light and fluffy. Add the eggs one at a time, followed by the vanilla extract, and mix until well combined.
- Slowly add the dry ingredients to the butter mixture and whisk well until combined. Add the chopped nuts and chocolate chips (if using).
- Refrigerate the dough for at least 30 minutes while it is wrapped in cling film.
- On a baking sheet, spread parchment paper and preheat the oven to 350°F (175°C).
- Using a cookie scoop or spoon, form balls of dough and place them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are set, but the centre is still slightly soft.
- After removing from the oven, the cookies should cool for 5 minutes on the baking sheet before being moved to a wire rack to finish cooling.
Cricket Flour Chocolate Chip Cookies
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup cricket flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup semisweet chocolate chips
Instructions:
- In a medium mixing bowl, combine the all-purpose flour, cricket flour, baking powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl, cream the butter and both sugars together until light and fluffy. Add the eggs one at a time, followed by the vanilla extract, and mix until well combined.
- Slowly add the dry ingredients to the butter mixture and mix until just combined. Stir in the chocolate chips.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a cookie scoop or spoon, form balls of dough and place them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are set but the center is still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Quest Peanut Butter Chocolate Chip Cookies
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup Quest Peanut Butter Chocolate Chip Protein Powder
- 1 cup semisweet chocolate chips
Instructions:
- In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl, cream the butter, peanut butter and both sugars together until light and fluffy. Add the eggs one at a time, followed by the vanilla extract, and mix until well combined.
- Slowly add the dry ingredients to the butter mixture and mix until just combined. Stir in the Quest Peanut Butter Chocolate Chip Protein Powder and chocolate chips.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a cookie scoop or spoon, form balls of dough and place them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are set but the center is still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Whey Protein Chocolate Chip Cookies
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup whey protein powder (chocolate flavoured)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup semisweet chocolate chips
Instructions:
- In a medium mixing bowl, combine the all-purpose flour, whey protein powder, baking powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl, cream the butter and both sugars together until light and fluffy. Add the eggs one at a time, followed by the vanilla extract, and mix until well combined.
- Slowly add the dry ingredients to the butter mixture and mix until just combined. Stir in the chocolate chips.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a cookie scoop or spoon, form balls of dough and place them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are set but the centre is still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storage Instructions
The best way to store protein chocolate chip cookies is in an airtight container at room temperature. These cookies can be stored for up to a week.
If you want to extend the shelf life of the cookies, you can store them in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
When storing in the refrigerator or freezer, ensure the cookies are completely cooled before placing them in an airtight container or zip-lock bag.
When ready to eat, you can warm the cookies up in the oven or microwave for a few seconds to restore their texture and make them taste freshly baked again.
Allergy Swaps
When it comes to baking, it can be challenging to find recipes that are suitable for those with food allergies or dietary restrictions. However, with a few simple adjustments, it is possible to make delicious protein chocolate chip cookies that are safe for those with certain allergies.
Here are some easy swaps that can be made in this recipe to accommodate for various allergies and dietary restrictions:
Gluten-Free Flour:
To make the cookies gluten-free, you can use a gluten-free flour blend in place of the all-purpose flour.
Dairy-Free Butter:
If you’re lactose intolerant or vegan, you can use a dairy-free butter substitute, such as coconut oil or vegan butter, instead of regular butter.
Egg-Free:
To make the cookies egg-free, you can use a flax egg or a store-bought egg replacement. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, let it sit for 5 minutes and then use it in place of 1 egg.
Nut-Free:
To make the cookies nut-free, you can omit the nuts or replace them with seeds such as sunflower or pumpkin seeds.
Protein Powder Alternative:
If you’re allergic or intolerant to the whey protein powder you can use plant-based protein powder such as pea, hemp or soy protein powder.
Nutrition Facts
Here are the nutrition facts per serving (1 cookie) based on an average recipe:
Nutritional Fact | Estimated Value |
Calories | 200-220 |
Total Fat | 12-14g |
Saturated Fat | 6-7g |
Cholesterol | 30-35mg |
Sodium | 150-160mg |
Total Carbohydrates | 20-22g |
Dietary Fiber | 1-2g |
Sugars | 12-13g |
Protein | 5-6g |
Conclusion
Protein chocolate chip cookies are the perfect treat for those looking for a delicious and nutritious snack. Not only are they packed with protein, but they also satisfy that sweet tooth craving.
With just a few simple adjustments, these cookies can easily be made to accommodate various allergies and dietary restrictions.
So, whether you are a fitness enthusiast, a busy parent, or just looking for a tasty treat, give these cookies a try, and you won’t be disappointed.
Frequently Asked Questions (FAQs)
- What types of protein powder can I use in these cookies?
You can use any flavour or type of protein powder you prefer, such as whey, casein, soy, or plant-based protein powder. Keep in mind that different protein powders may have different nutritional values and may affect the taste and texture of the cookies.
- How can I make these cookies suitable for an egg-free diet?
You can make these cookies suitable for an egg-free diet by using a flax egg or a store-bought egg replacement.
- Are there any options to make these cookies nut-free?
You can make these cookies nut-free by omitting the nuts or replacing them with seeds such as sunflower or pumpkin seeds.
- How long can I store these cookies?
You can store these cookies in an airtight container at room temperature for up to a week. You can also store them in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
- Are there any additional ingredients that I can add to these cookies?
Yes, you can add ingredients such as nuts, dried fruits, or additional chocolate chips to customize the cookies to your liking. You can also experiment with different flavours, such as vanilla, almond, or mint, by adding extract or using flavoured protein powder.