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Healthier, super easy, but oh-so-delicious, Peanut Butter Protein Chocolate Chip Cookies. These are some of the best cookies. Decadent, extra peanutty, and loaded with chocolate chunks, but made without any refined sugars or gluten. Every bite has a chewy, crisp edge with a soft and chocolatey center. They’re extra yummy and there’s absolutely nothing not to love about these salty, sweet peanut butter cookies.

Peanut Butter Protein Chocolate Chip Cookies | halfbakedharvest.com

Is it too soon for cookies? I questioned sharing these today, the first Tuesday back after Christmas vacation and all the holiday festivities. My fear is that you are sugared out, cookied out, and possibly just looking to indulge in salads galore.

But, then I said that out loud and thought, no way. The first week back in January is always a tricky week adjusting to getting back to work, to real life, and the reality that cookies can’t be dinner.

Peanut Butter Protein Chocolate Chip Cookies | halfbakedharvest.com

After two weeks of mostly chill days, the back-to-work, back-to-school daily schedule can feel daunting. But even if you’re working on eating more wholesomely this month, you can still enjoy cookies!

And I have just the recipe for you! A first for me too, protein cookies! But you’d never even guess that there are any healthy additions by the taste. Oh, and these cookies are Oslo-approved and very yummmmy.

Peanut Butter Protein Chocolate Chip Cookies | halfbakedharvest.com

Details

There’s nothing fancy about this cookie, that’s honestly part of the appeal. We love an easy, no-fuss cookie.

Beat the butter with real organic maple syrup. For the butter, I only use Straus Organic European style butter with 85% butterfat. It makes all the difference and actually has health benefits. And the flavor is far superior to any other butter. And no, this post is not sponsored, this is just what I use and love.

Peanut Butter Protein Chocolate Chip Cookies | halfbakedharvest.com

Cream the butter with the maple syrup to sweeten these cookies. I use a small amount of maple, so be warned these are not overly sweet cookies. Next, add the peanut butter.

The secret to making this layer really delicious is to use a peanut butter with just peanuts and salt. Don’t use a no-stir peanut butter that contains oils and or sugar. You just want a natural peanut butter. This will give you the best flavor and texture.

Now add in a mix of almond flour, I usually buy Bob’s Red Mill Almond Four. And unflavored protein powder, I like to use Vital Proteins Unflavored Collagen. Though you can certainly use your favorite unflavored or vanilla protein.

You can find both in most major grocery stores, Whole Foods, Target, and I believe Trader Joe’s as well.

Peanut Butter Protein Chocolate Chip Cookies | halfbakedharvest.com

Now stir in lots of chocolate chips (or chocolate chunks) and bake away. No chilling required! Simple. Simple.

What I love about these cookies is just how easy they are to make. They require no chilling, and take less than thirty minutes. And yes, they’re even pretty healthy too!

Peanut Butter Protein Chocolate Chip Cookies | halfbakedharvest.comThese cookies have perfectly crisp edges and oh-so-chewy centers. The best kind of cookie and they’ll stay that way over time too! These don’t get hard once cooled.

Above all, my best advice? Bake these protein cookies tonight…because everyone has thirty minutes to bake up cookies. Then eat a few warm and ease yourself through this first week of the year. I certainly can’t think of a better way to welcome in the New Year!

Peanut Butter Protein Chocolate Chip Cookies | halfbakedharvest.com

Looking for other healthier dessert recipes? Here are my favorites: 

Homemade Vegan Peanut Butter Twix Bars

Chocolate Chunk Chai Banana Bread

Healthier Homemade Nutter Butter Cookies

Chocolate Peanut Butter Oatmeal Bars

Tahini Butter Chocolate Chip Cookies

Lastly, if you make these Peanut Butter Protein Chocolate Chip Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Peanut Butter Protein Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 18 cookies
Calories Per Serving: 181 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Instructions

  • 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
    2. In a mixing bowl, beat the butter. Slowly add the maple syrup, beating until whipped. Add the peanut butter and mix to combine. Beat in the egg and vanilla. Add the almond flour, protein powder, baking soda, and salt. Fold in the chocolate chips/chunks.
    3. Scoop the dough out into rounded 1 tablespoon size balls, the dough will be wet. Place 2 inches apart on the prepared baking sheet.
    4. Bake 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter gently to deflate each cookie. Return to the oven and bake another 3-4 minutes, the cookies will be browning, but still doughy in the center. Remove from the oven and gently tap the baking sheet on the counter 1-2 times.
    5. Let the cookies cool on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm or let cool and store in an airtight container for up to 4 days. 

Notes

Alternate flour: if you prefer, you can bake these cookies using a total of 1 1/3 cups all-purpose flour. The cookies will come out a little thicker, but be just as delicious! 
Freezing: the cookie dough balls can be frozen for up to 3 months. Thaw, then bake as directed. 
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Peanut Butter Protein Chocolate Chip Cookies | halfbakedharvest.com

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Comments

  1. 1 star
    This cookie recipe doesn’t bind properly. It’s a crumble mess. I’m going to try: Sub out half the almond flour for regular flour.

    1. Hi Bleu,
      Thanks for trying this recipe and sharing your feedback, so sorry to hear you had some issues with the cookies. Did you use almond flour or regular flour? Was there anything you adjusted in the recipe? Let me know how I can help! xx

  2. I added about 1/2 cup of old fashioned oats to the mixture. Put in fridge for about 15 mins after you mix everything. The cookies do not crumble and were awesome! Everything else was the same as directed. Love them!

    1. Hey Bridget,
      Amazing!! Thanks so much for making these cookies and sharing what worked well for you! So glad they were enjoyed:) xT

    1. Hey Gretchen,
      So glad to hear this!! Thanks so much for giving this recipe a try and your feedback! xT

  3. 5 stars
    These are great. Made them a few times. I freeze leftover dough by forming it into a tube using plastic wrap and putting in freezer. When I want just a few cookies, i slice off of the frozen cookie dough tube and place slices on baking sheet with parchment paper. Frozen cookie dough will need to bake a few minutes longer than recipe.

    1. Love to hear this Doug!! Thanks so much for trying this recipe and your comment! Have a great weekend! xT

  4. Just made these cookies and they are a big hit with my three teenagers! Absolutely delicious! And a healthier option than most chocolate chip cookies. 🍪

  5. Thank you so much for a recipe with almond flour – I have to eat gluten free. These look delicious and I can’t wait to make them tomorrow!

  6. 5 stars
    My kids (& hubby) LOVE these cookies! And because they are protein rich with no refined sugars, they are a lunch box/backpack staple. We served them to friends on our post-Thanksgiving Christmas tree hunt this year, and requests for the recipe followed the devouring. Thank you Tieghan!!!

  7. 4 stars
    Love the recipe, flavour and how easy they are to make but my cookies don’t stay firm and fall apart easily. The next day they have gone all soft and have not kept their crunchy edges. Any advice?

    1. Hi Lisa,
      Happy Sunday!! Thanks so much for giving this recipe a try, I appreciate you making it and your feedback! I would keep in an airtight container in the fridge so they don’t get super soft. x

  8. 5 stars
    You know it’s a good recipe when you “add it to favorites, bookmark it and take a screen shot!” Lol. One of the absolute best cookie recipes I’ve made. And I’m not even comparing it to the higher protein or healthier options, it’s just great all around! Thanks for this one! I’ll have to check out your other recipes now.