Easy High Protein Chocolate Chip Cookies
If you’ve been dreaming of chewy protein cookies that pack a sweet punch while staying low carb, you’re in luck! These high protein chocolate chip cookies are everything you love about a classic cookie—gooey, melty, and satisfying—but with a protein-packed, low sugar twist.
Made with almond flour, vanilla protein powder, and sugar-free chocolate chips, these protein powder cookies are a great way to satisfy your sweet tooth while hitting your protein intake goals.
Whether you’re meal-prepping for the week or need a quick, guilt-free sweet treat, this recipe will become a regular in your kitchen.
About This Healthy Protein Cookie Recipe
These protein chocolate chip cookies are soft, chewy, and packed with natural flavors, making them a perfect snack or healthy dessert. Instead of traditional flour and sugar, they use almond flour, lupin flour, and golden monkfruit sweetener to keep the recipe low carb and full of flavor.
The addition of vanilla protein powder gives these cookies a boost of extra protein- each cookie packs approximately 9 grams of protein– making them ideal for fueling your day or curbing cravings.
Plus, they’re customizable—toss in dark chocolate chunks, top with a sprinkle of sea salt, or add a touch of cinnamon for a little something extra.
Why You’ll Love It
- High Protein: With vanilla protein powder and almond flour, these cookies are packed with grams of protein to keep you satisfied.
- Low Carb, Big Flavor: Thanks to sugar-free chocolate chips and golden monkfruit sweetener, you get all the sweetness with none of the crash.
- Quick and Easy: Minimal prep and just one large mixing bowl means fresh cookies in under 30 minutes.
- Customizable: Add dark chocolate chunks, chopped nuts, or your favorite low-carb mix-ins to make them your own.
- Perfect for Meal Prep: Store in an airtight container, and they’ll stay fresh all week for a grab-and-go snack.
Key Ingredients
(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)
- Almond Flour: The main ingredient, almond flour keeps the cookies soft and chewy while being completely gluten-free and low carb.
- Vanilla Protein Powder: This adds both flavor and extra protein, making these cookies a nutritious snack that feels like a treat.
- Golden Monkfruit Sweetener with Allulose: A natural, low sugar alternative to traditional sweeteners that keeps the cookies perfectly sweet without adding carbs. I like the monkfruit and allulose blend for its clean taste, but you can also use any 1:1 sugar alternative.
- Sugar-Free Chocolate Chips: Melty and rich, these chips are essential for that classic cookie feel while staying low carb.
- Natural Peanut Butter: Helps bind the dough and adds a nutty, creamy flavor. You can also use almond butter or tahini for variety.
Ingredient Swaps and Additions
While this dish is perfect as is, you could make it your own with the following swaps and additions:
Swaps
- Vanilla Protein Powder: Swap for vegan protein powder or an unsweetened version if preferred. Adjust sweetness with additional monkfruit if needed.
- Natural Peanut Butter: Use almond butter or cashew butter for a different nutty flavor. Sunflower seed butter or tahini works for nut-free options.
Additions
- Dark Chocolate Chunks: Enhance the richness with chopped dark chocolate chips for a deeper flavor. Melty chocolate chips, regardless of kind, are the key to the best high protein cookies such as these.
- Sea Salt: A sprinkle of sea salt on top before baking creates the perfect balance of sweet and salty.
- Nuts and Seeds: Add chopped pecans, walnuts, or a handful of hemp seeds for crunch and extra nutrients.
- Cinnamon: A dash of cinnamon adds warmth and depth to the flavor profile.
How to Make High Protein Chocolate Chip Cookies
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card.
Step 1 – Prepare the Dough
In a large mixing bowl, beat together the melted butter, natural peanut butter, and golden monkfruit sweetener until smooth and creamy. Add the eggs and vanilla extract, then mix well to combine.
Step 2 – Combine the Dry Ingredients
In a separate bowl, mix the almond flour, lupin flour, vanilla protein powder, salt, and baking soda. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Fold in the sugar-free chocolate chips.
Step 3 – Scoop and Shape
Using a cookie scoop or spoon, form dough balls and place them on a baking sheet lined with parchment paper, leaving space between each cookie for spreading.
Step 4 – Bake the Cookies
Bake in a preheated oven at 350°F for 8-10 minutes. Once done, remove the pan and gently tap it on the counter to flatten the cookies. Let them rest on the sheet for 5 minutes before transferring to a cooling rack.
Step 5 – Serve and Store
Enjoy warm with a sprinkle of sea salt, or let cool completely and store in an airtight container for up to a week.
What to Serve with These High Protein Chocolate Chip Cookies
- High Protein Cheesecake Bars with Raspberries
- Chocolate Coconut Keto Bliss Balls
- Cottage Cheese Ice Cream
FAQs
Yes! You can use vegan protein powder, whey, or even a protein blend—just make sure to choose a low carb option with natural flavors for the best results.
Yes! This recipe uses almond flour and lupin flour, making it completely gluten-free and grain free, and perfect for those avoiding wheat.
Store the cookies in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week.
Definitely! Scoop the cookie dough into balls, place on a cookie sheet, and freeze until solid. Transfer to a freezer-safe container, and bake straight from frozen, adding an extra 2-3 minutes to the baking time.
How to Store
Let the cookies cool completely before transferring to an airtight container. Store at room temperature for up to 5 days, or in the fridge for up to a week for maximum freshness. You can also freeze the baked cookies for up to 3 months—just thaw at room temperature or warm them in the oven before serving.
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More Recipes You’ll Love
- High Protein Cheesecake Bars with Raspberries
- Chocolate Coconut Keto Bliss Balls
- Viral Frozen Cottage Cheese Cup (Snickers Style)
- Frozen Chocolate Covered Raspberries with Pistachios
- Cottage Cheese Ice Cream
Protein Chocolate Chip Cookies
These high protein chocolate chip cookies are everything you love about a classic cookie but with a protein-packed, low sugar twist. Each cookie packs approximately 9 grams of protein!
Ingredients
- ¼ cup butter, melted
- ¼ cup peanut butter, almond butter or tahini, well-stirred (all natural, no sugar added)
- ⅓ cup granulated golden monkfruit sweetener with allulose
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups blanched almond flour
- 2 tablespoons lupin flour
- 4 tablespoons vanilla protein powder, sweetened (see notes for unsweetened)
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ cup sugar-free chocolate chips or low sugar chocolate, chopped
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat.
- Add the melted butter, peanut butter and sweetener to a large mixing bowl. Beat well to combine, at least for 2 minutes.
- Add the eggs and vanilla, then mix well to combine.
- Add the almond flour, lupin flour, protein powder, salt, and baking soda. Mix to incorporate the dry ingredients, then stir in the chocolate chips.
- Scoop 1-½-tablespoon-sized dough balls onto the baking sheet. Bake for 8-10 minutes.
- When you remove the pan from the oven, bang it down on the counter a couple of times so the hot cookies flatten.
- Let rest on the hot sheet for 5 minutes, then transfer to a cooling rack.
Notes
You can stir in any kind of mixins of choice, including chopped dark chocolate or a sugar-free chocolate chip of any flavor. I like HuKitchen baking gems, chopped.
Granulated golden monkfruit sweetener with allulose has the best taste (no cooling aftertaste!) but you can swap in your own favorite 1:1 sugar alternative. If preferred, you can also use coconut sugar.
If using an unsweetened protein powder, I recommend adding 2 extra tablespoons of sweetener.
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