Sign up for the Protein Buff Newsletter to get awesome subscriber perks!

Chocolate Chip High Protein Cookies Recipe

Chocolate Chip High Protein Cookies Recipe 2

Nothin makes me feel like a kid again like some homemade chocolate chip cookies still warm from the oven. This high protein cookies recipe is just as soft and chewy as I remember my mom making me, they’re just a little more grown up. Around here, that means you get all the texture and flavor you crave, with an added boost of protein, and minus the insulin spiking sugar rush. Chocolate chip protein cookies a la Protein Buff, enjoy!

Chocolate Chip High Protein Cookies Recipe

Recipe type: Dessert
Diet: High Protein
Prep time: 
Cook time: 
Total time: 
Serves: 12
Soft, chewy, ooey gooey high protein chocolate chip cookies recipe! Just like mom made, only healthier. Win!
  • ½ cup softened unsalted butter
  • ½ cup erythritol
  • 5 packets (5.5 g) powdered stevia
  • ½ Tbsp blackstrap molasses
  • 1 egg
  • 1 tsp vanilla extract
  • ½ cup white flour
  • ⅔ cup unflavored whey protein isolate
  • ¼ tsp salt
  • ¼ tsp baking soda
  • ½ cup semisweet chocolate chips
  1. Preheat oven to 350 fahrenheit.
  2. Cream the butter with erythritol and stevia.
  3. Mix in egg, vanilla, and blackstrap molasses.
  4. In a separate bowl, mix together the flour, whey, salt, and baking soda.
  5. Bit by bit, stir the flour mix into the buttery mix.
  6. Add in the chocolate chips.
  7. Form into twelve cookie dough balls, and cook six at a time on a cookie sheet for 6-7 minutes. They'll seem a bit underdone, but trust me, if you cook them for longer, they'll dry out and lose their chewiness.
  8. Wait till they cool a bit and enjoy!
Serving size: 1 protein cookie Calories: 159 Fat: 10.9 g Carbohydrates: 10.7 g Sugar: 6.1 g Sodium: 92 mg Fiber: 1.2 g Protein: 6.8 g

Chocolate Chip High Protein Cookies Recipe Nutritional Info

Happy Protein Baking Signature

2 comments… add one
  • What is a common substitute for erythritol? I’ve never cooked with it. Thank you.

    • No real common substitute that fits my requirements, if you can order it online I highly recommend it! However, xylitol is a viable option if you can find that instead. Any sweetener you can find in a basic grocery store (at least in my experience) besides perhaps stevia, is likely to be artificial. Also, many sweeteners (including stevia) are very concentrated, so they don’t have the same “bulk” as regular sugar, which affects the texture in the recipes you’re making. Erythritol mimics sugar very well in this way, which is why I use it, so get it if you can!


Leave a Comment

Rate this recipe: