Description

Delicious and easy-to-make protein cookies packed with vanilla whey protein powder and mini chocolate chips, perfect for a nutritious snack or post-workout treat. These cookies combine healthy nut butter and coconut sugar to create a soft, chewy texture with a rich flavor.

Ingredients

Wet Ingredients

2 eggs
1 cup unsweetened nut butter (almond, cashew, or peanut butter) (260 g)
1 teaspoon vanilla extract

Dry Ingredients

½ cup coconut sugar (75 g)
⅔ cup vanilla whey protein powder, packed (85 g)
½ teaspoon baking soda
½ teaspoon sea salt

Add-ins

¼ cup mini chocolate chips (45 g)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set it aside.
Mix Ingredients: In a large mixing bowl, combine the eggs, unsweetened nut butter, coconut sugar, vanilla extract, vanilla whey protein powder, baking soda, and sea salt. Start whisking the mixture. As the protein powder mixes with the nut butter, the dough will begin to thicken. Once thick, switch to using a rubber spatula to stir until the dough is uniform in color and texture, with no dry streaks.
Fold in Chocolate Chips: Using the rubber spatula, gently fold in the mini chocolate chips ensuring they are evenly dispersed throughout the dough.
Portion Dough: Use a 1-ounce cookie scoop (approximately 2 tablespoons) to portion the dough. Roll each portion between your hands into a smooth ball. Place the balls on the prepared baking sheet, leaving about 1 inch of space between each cookie. Do not flatten them.
Bake: Bake the cookies in the preheated oven for 9-11 minutes. Baking for around 9 minutes results in a softer cookie, but ensure you don’t go under 8 minutes to avoid underbaking. The edges should be set but centers still soft.
Cool: Allow the cookies to cool on the baking sheet for about 10 minutes so they fully set and reach the perfect texture before removing or serving.

Notes

Use a good quality nut butter without added sugar or oils for best results.
Do not flatten the cookie dough balls before baking to maintain a soft and thick texture.
You can substitute mini chocolate chips with chopped nuts or dried fruit for variation.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
For a softer cookie, bake closer to 9 minutes; for a firmer texture, bake nearer to 11 minutes.