If you’re looking for an easy, low-carb protein cookie to enjoy after your workout, these are hands down the best protein cookies you’ll ever make.
They’re melt in your mouth soft and have the perfect balance of sweet chocolate chips and peanut butter flavor. They’re delicious refrigerated and are a great grab-and-go treat, as well as a nutrition-packed snack for you and your family.
Portion control tip
Because I (Kalie) have such a sweet tooth and can’t be trusted with a dozen warm, just out-of-the-oven cookies, I often freeze half the cookies. This is only necessary if you struggle with portion control like I do.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together all wet ingredients. In a separate bowl, combine all dry ingredients, except chocolate chips. Mix dry ingredients into wet ingredients, until just combined. Fold in chocolate chips.
- Use a spoon to create round 1-2 tablespoon-sized balls. Drop each ball onto prepared baking sheet, leaving an inch between each. Flatten with the back of your spoon or in a criss cross pattern using the tines of a fork.
- Bake for 10-12 minutes, until edges are golden. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Store in the refrigerator in an airtight container. They can also be frozen (this helps us with portion control!).
Consistency: Nut butters can range anywhere from a runny mess to a sticky goo. Depending on how runny your nut butter is, you may have to slightly adjust the ratio. We use nut butter that has a thick, creamy consistency.
Dairy-free/ Paleo-friendly: To make this recipe dairy-free, use coconut oil, almond milk and dairy-free chocolate chips. This will alter the taste slightly but your cookie should still bake up nicely.
Always check for FfL-friendly ingredients.
We recommend organic ingredients when feasible.
Keywords: Desserts, Freezer-Friendly, Gluten-Free, Healthy Snacks