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In case you were wondering, you can make cookies with protein powder instead of flour. And no, they don’t taste gross.

(I was worried about that, too.)

Inspired by my flourless peanut butter cookies, this recipe doesn’t require any butter, oil, or flour. The protein powder adds structure, along with the egg and peanut butter, so you don’t need any added gluten or dairy.

You can flatten them with a fork, like a traditional peanut butter cookie, or press a few chocolate chips on top for a chocolate peanut butter flavor. (My personal fave.)

⭐⭐⭐⭐⭐ Featured Review

“My kids went absolutely nuts for these! There were several exclamations of, “These are heavenly!” and, “You’re the best, Mom!” Wow, what a hit!” -Jessica

protein cookies split in half and stacked on plate.

Here’s what you’ll need:

  • Protein Powder. Use an unsweetened protein powder for the best results. Vanilla and chocolate protein powders may negatively affect the flavor. (I tested a batch with vanilla protein powder, and my kids wouldn’t eat them!) I used Garden of Life plant-based protein powder when testing this recipe.
  • Peanut Butter. Peanut butter not only helps mask the flavor of protein powder, but it also adds healthy fats, so you won’t need to use butter or oil. If you need a nut-free recipe, sunflower seed butter could be used as a swap.
  • Coconut Sugar. This granulated sugar is a natural sweetener that reminds me of brown sugar. It helps the cookies spread and develop a chewy texture.
  • Egg. Adding an egg helps the cookies hold together, since there’s no flour or butter added. I haven’t tested this recipe with an egg substitute yet, so let me know if you experiment with it.
  • Baking Soda. This helps the cookies spread and rise as they bake.
  • Chocolate Chips (optional). Press these on top of the cookies before baking for a peanut butter chocolate flavor. Or leave them out for a classic peanut butter cookie.
protein cookie ingredients labeled on a white surface.

How to Make Peanut Butter Protein Cookies

Step 1:

Preheat the oven to 350ºF and line a large baking sheet with parchment paper.

In a large mixing bowl, combine the unsweetened protein powder, coconut sugar, egg, peanut butter, and baking soda.

Mix well until a thick cookie dough is formed. It’s okay if it looks slightly dry or crumbly.

protein cookie dough mixed in a glass bowl.

Step 2:

Use a tablespoon or 1-ounce cookie scoop to scoop the protein cookie dough onto the pan. This cookie dough won’t spread much on its own, so use your hands or a fork to flatten it, just like you would a traditional peanut butter cookie.

Bake the cookies at 350ºF for 8 to 10 minutes, until they puff up and look lightly golden around the edges. 

They will not look exactly like normal cookies, and that’s okay! They will taste delicious.

protein cookie dough flatted on baking sheet before baking.

Step 3:

The cookies will be fragile when hot from the oven, so let them cool on the pan for at least 15 minutes. They will firm up as they cool. While they are still hot, I like to press some chocolate chips into the tops of each cookie.

This makes them prettier and distributes the chocolate evenly. As soon as they are cool enough to handle, they are ready to enjoy.

Serving Tips

Serve these peanut butter protein cookies at room temperature for a more tender texture, or chill them directly from the fridge for a slightly crispier cookie.

Since they are gluten-free, these cookies will be slightly crumbly, but the texture will melt in your mouth. (It’s almost like a shortbread cookie!)

chocolate chip protein cookies baked on a parchment lined pan.

Storage Tips for Protein Cookies

Leftovers can be stored in an airtight container in the refrigerator for up to a week. Or you can freeze them for up to 3 months. Remove the cookies from the freezer the night before you plan to serve them if you’d like them to soften again.

Frequently Asked Questions

Can I substitute the peanut butter?

Yes, you can use any other nut butter you like, such as almond butter or cashew butter. If you need a nut-free option, try tahini or sunflower seed butter. (Be sure to check the labels to ensure there is no allergy cross-contamination during the manufacturing process.)

Can I add other ingredients?

Yes, consider this recipe a general “blueprint” to follow, but you can always get creative with the add-ins. Add a splash of vanilla extract, if you like, or stir in some rolled oats, cinnamon, and even raisins instead of chocolate chips, for a batch of oatmeal protein cookies.

Can I use a different sweetener?

This recipe relies on granulated sugar for texture, so you might not get the same results with a liquid sweetener like maple syrup, agave, or honey. If you’d like to experiment with one of those, start with just half the amount of sugar this recipe calls for. You may also be able to substitute the sugar with a mashed banana or a granulated sugar substitute (such as monk fruit) if you prefer a lower-sugar option; however, this will be an experiment since I haven’t tested those alternatives yet.

How much protein is in each cookie?  

You’ll enjoy 5 grams of protein in each tablespoon-sized cookie, assuming you get 18 cookies from the batch. If you are looking to sneak 10 grams of protein into your day, that means you can eat 2 cookies! Win-win.

Need a vegan protein cookie recipe?

You can likely replace the egg in this recipe with a flax egg. The results will be slightly more fragile, but they will still be totally delicious! Simply mix 1 tablespoon of ground flaxseeds with 2 to 3 tablespoons of water, and use the resulting mixture to replace the egg.

protein cookies split in half and stacked on plate.

Peanut Butter Protein Cookies (That Actually Taste Good!)

5 from 5 votes
Peanut Butter Protein Cookies are made with protein powder instead of flour, but you'd never know just by tasting them! They have 5 grams of protein per tablespoon-sized cookie.
prep10 mins cook10 mins total20 mins
Servings:18

Ingredients
  

Instructions

  • Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the protein powder, coconut sugar, egg, peanut butter, and baking soda. Mix well, until the cookie dough looks thick and uniform. Fold in the chocolate chips, if using, or any other mix-ins you like.
  • Use a tablespoon or 1-ounce cookie scoop to scoop the dough onto the prepared baking pan, about 2 inches apart. (You'll need to use 2 pans, or bake these in 2 separate batches to cook all 18 cookies.) Flatten the cookie dough mounds with your hands or a fork, making a criss-cross pattern for a classic peanut butter cookie look.
  • Bake the cookies at 350ºF for 8 to 10 minutes. The baked cookies should puff up and look lightly golden around the edges. Let them cool on the pan for at least 15 minutes, so they can firm up. Then they are ready to enjoy!
  • Leftovers can be stored in an airtight container in the fridge for up to a week. Or freeze them for up to 3 months. They have a crispy texture when chilled, and are more tender when served at room temperature. (They will be slightly crumbly, almost like a shortbread cookie with a melt-in-your-mouth texture.)

Notes

Nutrition information is for 1 of 18 cookies, without the optional chocolate chips. This assumes you use a vegan protein powder (each brand will be slightly different). Nutrition information is automatically calculated, and is just an estimate, not a guarantee.
I tested this recipe with Garden of Life Raw Organic Protein Powder. Using the same brand will give you the most consistent results, but any unsweetened protein powder should work. (I don’t recommend using a sweetened protein powder; the flavor will be off in that case. My kids would NOT eat the version I tested with vanilla protein powder.)
Note: If you see other protein cookie recipes with a higher protein content, be sure to look at the actual size of each cookie! This recipe calls for just 1 tablespoon of dough per cookie, while other recipes may use a 1/4 cup measure to make a “single” cookie.
Since these cookies are gluten-free (assuming your protein powder has no added gluten) they will have a slightly crumbly texture, almost like a shortbread cookie. Don’t be alarmed if they feel fragile while they are still warm; they should firm up as they cool completely.
See the notes in the full post for more substitution ideas & tips!

Nutrition

Calories: 94kcal | Carbohydrates: 7g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 122mg | Potassium: 67mg | Fiber: 1g | Sugar: 4g | Vitamin A: 15IU | Calcium: 13mg | Iron: 1mg
Course: Dessert
Cuisine: gluten-free
Keyword: peanut butter protein cookies, protein cookies

More Recipes to Try

If you try these high-protein cookies, please leave a comment and star rating below. I appreciate your feedback!

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. As a Certified Nutritionist Consultant (CNC), I love to make healthier food using simple ingredients. I test these recipes multiple times in my kitchen to make sure they will turn out perfectly for you.

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Comments

  1. My kids went absolutely nuts for these! There were several exclamations of, “These are heavenly!” and, “You’re the best, Mom!” Wow, what a hit!

  2. These are sooooooo good! I used vital proteins collagen and peanut butter, they may be one of my favorite cookies!!!

    1. Hi Eli! If you scroll down in this post, you’ll find the printable recipe card which lists the amounts for each ingredient. You can also press the print button to save it for later, or press the “jump to recipe” button at the top of this post to be taken directly to the full recipe. Hope that helps!

  3. These cookies taste absolutely fantastic! These are my favorite peanut butter cookies ever and I am so thrilled that they are high in protein. I made a double batch and kept them in an airtight container in the fridge for whenever we need a (healthy!!) treat. I love that my kids and I can enjoy a delicious treat without having a blood sugar spike. Thank you so much, Megan!! Please keep making protein treats!

  4. These are great! My kids love them for their soccer games. I do omit the coconut sugar though since my protein powder is already sweetened.