Protein Cookies: Soft, Chewy & Easy to Make
The biscuit tin is empty again and the 3 pm slump has arrived. Instead of reaching for a packet, try these protein cookies. They are soft in the middle, golden at the edges and packed with oats, chocolate chips and plant protein. They are also one-bowl and egg free, so they are easy enough to bake on a weeknight.
Why Bake Protein Cookies?
A standard cookie is mostly butter, sugar and white flour. Delicious, but not something that keeps you full. Protein cookies swap some of the flour for plant protein powder and add oats for fibre, so each cookie is more satisfying. They make a handy afternoon snack, a lunchbox treat or a quick bite after the gym.
The challenge is texture. Protein powder can make cookies dry and cakey. This recipe uses nut butter and a little oil to keep them chewy, and it bakes them only until the centres are just set.
Ingredients
Makes 14 cookies
- 1/2 cup (125 g) smooth peanut butter or almond butter
- 1/4 cup (60 ml) maple syrup
- 1/4 cup (50 g) brown sugar
- 2 tablespoons light olive oil or melted coconut oil
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested 5 minutes)
- 1 teaspoon vanilla extract
- 2 scoops (60 g) chocolate plant protein powder
- 1 cup (90 g) rolled oats
- 1/2 cup (75 g) plain flour
- 1/2 teaspoon bicarbonate of soda
- A pinch of salt
- 1/2 cup (90 g) dark chocolate chips
Method
- Heat the oven to 180°C (fan-forced 160°C). Line two trays with baking paper.
- In a large bowl, beat the nut butter, maple syrup, brown sugar and oil until smooth and glossy.
- Stir in the flax egg and vanilla.
- Add the protein powder, oats, flour, bicarb and salt. Mix until a soft, slightly sticky dough forms. If it is too dry to hold together, add 1 tablespoon of plant milk.
- Fold through the chocolate chips.
- Roll tablespoons of dough into balls and place them 5 cm apart on the trays. Press each one down gently with your palm to about 1.5 cm thick. Protein cookies do not spread much, so this step matters.
- Bake for 9 to 11 minutes, until the edges are golden and the centres still look a little soft.
- Cool on the trays for 10 minutes so they firm up, then move them to a rack.
Tips for Soft, Chewy Protein Cookies
- Underbake slightly. The cookies keep setting as they cool. If they look done in the oven, they will be dry later.
- Flatten before baking. The dough holds its shape, so press the balls down or you will end up with domes.
- Use runny nut butter. Natural nut butter that pours easily gives the best texture.
- Chill the dough if it is sticky. Ten minutes in the fridge makes rolling easier.
Swaps and Variations
- Extra chocolate: add 1 tablespoon cocoa and use dark chocolate chunks.
- Salted caramel and pecan: use salted caramel protein powder and swap the chocolate chips for chopped pecans.
- Oat and sultana: swap the chocolate for sultanas and add 1 teaspoon cinnamon.
- Nut free: use sunflower seed butter instead of peanut butter.
- Gluten free: use certified gluten-free oats and a gluten-free plain flour blend.
Storage
Keep the cookies in an airtight container at room temperature for 4 days, or in the fridge for a week. You can also freeze the rolled, unbaked dough balls. Bake them straight from frozen, adding 2 minutes to the time, for fresh cookies whenever you want them.
Why Oats Matter
Rolled oats give these cookies their chewy texture and a bit of extra fibre, which helps make them more filling than a standard biscuit. They also soak up some of the moisture from the nut butter so the dough holds together without eggs. Quick oats work too, but they give a softer, less chewy cookie. Avoid steel-cut oats, which stay hard after a short bake.
Serving Ideas
These cookies are good with a cup of tea, crumbled over yoghurt or sandwiched with a scoop of dairy-free ice cream for an easy summer dessert. A warm cookie with a glass of cold chocolate milk is hard to beat after a long day.
Quick FAQ
Why are my protein cookies dry? They were most likely baked too long or the dough had too much powder. Bake until the centres are still soft.
Can I make protein cookies without nut butter? Yes. Use sunflower seed butter or tahini, or replace it with the same amount of mashed banana for a softer cookie.
Do they need eggs? No. A flax egg binds the dough and keeps the recipe vegan.
The Protein in These Cookies
We baked these with our Chocolate Flavoured Protein Powder, a plant-based powder that blends into cookie dough without a gritty texture. Its rich cocoa flavour doubles up with the chocolate chips. Bake a batch on Sunday and the week's snacks are sorted.
