Chocolate Chunk Protein Cookies

Why You’ll Love This Recipe

These cookies are everything you want from a treat: sweet, indulgent, and satisfying—but with a high-protein twist. They’re perfect as a post-workout snack, afternoon pick-me-up, or a better-for-you dessert. Made with simple, wholesome ingredients and no refined flour, these cookies are easy to make and totally customizable to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Protein powder (vanilla or chocolate, plant-based or whey)
• Oats or oat flour
• Almond flour (or another nut flour)
• Baking powder
• Salt
• Peanut butter or almond butter
• Honey or maple syrup
• Egg (or flax egg for vegan option)
• Vanilla extract
• Dark chocolate chunks or chips

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together protein powder, oat flour, almond flour, baking powder, and salt.
3. In another bowl, whisk together nut butter, honey (or maple syrup), egg, and vanilla extract.
4. Combine the wet and dry ingredients until a dough forms.
5. Fold in the chocolate chunks.
6. Scoop dough onto the baking sheet and flatten slightly with a spoon.
7. Bake for 8–10 minutes or until the edges are golden and centers are set.
8. Let cool for a few minutes before transferring to a wire rack.

Servings and timing

Makes about 10–12 cookies.
Preparation time: 10 minutes
Baking time: 8–10 minutes
Cooling time: 5 minutes

Variations

• Vegan: Use a flax egg and maple syrup instead of honey.
• Nut-free: Use sunflower seed butter or tahini in place of nut butter.
• Add-ins: Mix in chopped nuts, shredded coconut, or dried fruit.
• Extra chocolate: Drizzle melted dark chocolate over the cooled cookies.
• Double chocolate: Use chocolate protein powder and chocolate chunks.

Storage/Reheating

Store in an airtight container:

• At room temperature for 3–4 days
• In the refrigerator for up to 1 week
• In the freezer for up to 2 months
  To reheat, microwave for 10–15 seconds for a warm, gooey texture.

FAQs

How much protein is in each cookie?

Each cookie contains about 7–10 grams of protein, depending on the protein powder used.

Can I use flavored protein powder?

Yes, vanilla or chocolate protein powder both work well in this recipe.

Are these cookies gluten-free?

Yes, if you use certified gluten-free oats or oat flour.

What kind of nut butter works best?

Natural peanut butter, almond butter, or cashew butter all work—use smooth for best results.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking.

Why are my cookies dry?

Make sure you don’t overbake and measure protein powder correctly—it can dry out the dough if used in excess.

Can I skip the almond flour?

You can substitute with more oat flour, though the texture may be slightly different.

Are these cookies good for meal prep?

Yes, they store well and make a great grab-and-go snack.

What’s the best way to freeze them?

Place in a freezer-safe bag or container and separate layers with parchment paper.

Can I use a blender or food processor?

Yes, especially if making your own oat flour from whole oats.

Conclusion

Chocolate Chunk Protein Cookies offer the perfect combo of taste, texture, and nutrition. They’re easy to make, great for prepping ahead, and give you all the cookie satisfaction with a protein boost. Whether you’re treating yourself or sharing with friends, these cookies prove that healthy snacks can still be seriously delicious.

Chocolate Chunk Protein Cookies

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Chocolate Chunk Protein Cookies are soft, chewy, and packed with rich chocolate flavor and a healthy dose of protein. A perfect better-for-you dessert or post-workout snack.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 10–12 cookies
• Category: Snack, Dessert
• Method: Baked
• Cuisine: Universal
• Diet: Vegetarian

Ingredients

• 1/2 cup protein powder (vanilla or chocolate, plant-based or whey)
• 1/2 cup oat flour or ground oats
• 1/4 cup almond flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup peanut butter or almond butter
• 1/4 cup honey or maple syrup
• 1 egg or flax egg (1 tbsp flaxseed + 2.5 tbsp water)
• 1/2 tsp vanilla extract
• 1/3 cup dark chocolate chunks or chips

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Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix protein powder, oat flour, almond flour, baking powder, and salt.
3. In another bowl, whisk together peanut butter, honey (or maple syrup), egg, and vanilla extract.
4. Combine wet and dry ingredients until a dough forms.
5. Fold in the chocolate chunks.
6. Scoop dough onto baking sheet and flatten slightly with a spoon.
7. Bake for 8–10 minutes or until edges are golden and centers are set.
8. Let cool for 5 minutes before transferring to a wire rack.

Notes

• Use smooth nut butter for best texture.
• Measure protein powder carefully to avoid dryness.
• Make it vegan with a flax egg and maple syrup.
• Store extras in the fridge or freezer for longer shelf life.

Nutrition

• Serving Size: 1 cookie
• Calories: 170
• Sugar: 6g
• Sodium: 100mg
• Fat: 10g
• Saturated Fat: 2.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 15mg