Protein Cookies

These delicious protein cookies are soft, chewy, and made with almond flour, protein powder, and peanut butter. They’re quick to make, packed with protein, and ready in under 20 minutes. Naturally gluten-free, low carb, and keto-friendly, they’re also easy to adapt for a vegan diet.

Healthy Protein Cookies

I’ve made a lot of protein snacks over the years, but this protein cookies recipe quickly became one of my go-to options when I want something sweet, filling, and easy. There’s no weird aftertaste like some packaged cookies, no expensive protein bars, and no complicated prep.

I love that they’re gluten-free, lower in carbs, and customizable depending on what you have in the pantry.If you’re into high-protein snacks, you should definitely check out my Protein Brownies too.

Why You’ll Love This Recipe

• Made with real ingredients — No artificial sweeteners or sketchy fillers here. Just clean, everyday ingredients.
• Soft and chewy texture — They come out of the oven soft in the center with lightly crisp edges, just how I like them.
• Quick and easy to make — You only need one bowl and about 20 minutes, start to finish.
• High in protein — Each cookie is loaded with protein, which makes them satisfying enough for a snack or light breakfast.
• Customizable and allergy-friendly — Swap the nut butter, change up the protein powder, or try a different sweetener — it all works.

Ingredients You’ll Need

Here’s what I grab from the pantry every time I make these:

• Almond flour – This keeps the cookies gluten-free and gives them a soft, tender texture.
• Protein powder – I use vanilla whey-casein blend, but any favorite protein will work (see tips below).
• Egg – Helps bind everything together. For vegan, a flax egg works too.
• Peanut butter – Adds moisture, richness, and that amazing nutty flavor.
• Granulated sweetener – I usually use monk fruit erythritol, but coconut sugar or brown sugar work great too.
• Baking powder – Helps them puff just slightly and stay soft.
• Vanilla extract – Optional, but adds depth, especially if using unflavored protein.
• Salt – Just a pinch to balance out the sweetness.

How to Make Protein Cookies

This is a quick overview of how I make Protein Cookies , with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.

1. I start by preheating my oven to 350°F and lining a baking sheet with parchment paper.
2. In a bowl, I mix together the almond flour, protein powder, baking powder, and salt. Then I stir in the egg, peanut butter, and vanilla extract until everything forms a thick, smooth dough. If it feels a bit dry, I’ll add a splash of milk or almond milk to bring it together.
3. Once it’s mixed, I scoop out portions of dough and gently roll them into balls. I place them on the prepared baking sheet and press them down slightly with my fingers. I try not to flatten them too much because I love them thick and chewy.
4. They bake for about 8 to 12 minutes, depending on size. I keep a close eye near the end — they should look set on the edges but still soft in the center. Once out of the oven, I let them cool on the sheet for 5 minutes before transferring them to a wire rack.

What to Serve with Protein Cookies

I usually eat these straight off the baking sheet, but they’re also great with a cup of coffee, protein smoothie, or a dollop of Greek yogurt on the side. You can sandwich them with nut butter or even crumble them into a bowl of oats or yogurt for a fun breakfast twist.

How to Store Protein Cookies

Once cooled, I store the cookies in an airtight container. They keep well at room temperature for two days, or in the fridge for up to five days. If I want to freeze them, I let them cool completely, then store them in a sealed freezer bag. They’ll last up to three months and thaw quickly at room temp.

How to Reheat Protein Cookies

If I’m pulling one from the fridge or freezer, I just pop it in the microwave for 10 to 15 seconds. It warms up perfectly and brings back that fresh-baked softness.

Protein Cookie Variations and Flavor Ideas

• Double chocolate – Add a tablespoon of cocoa powder to the dough and use chocolate protein powder for a rich, brownie-style cookie. Chocolate chips are a must for this one.
• Birthday cake – Use vanilla protein powder and stir in a handful of sugar-free sprinkles. I love topping these with extra sprinkles after baking for a fun, sweet crunch.
• Cookies and cream – Crush up some sugar-free Oreos or chocolate sandwich cookies and fold them into the dough. You can also use cookies and cream flavored protein powder if you have it.
• Snickerdoodle – Add a teaspoon of cinnamon to the dough and roll each cookie in a mix of cinnamon and sweetener before baking.
• Nut-free – Swap the almond flour for oat flour and use sunflower seed butter or tahini instead of peanut butter.
• Oatmeal raisin – Use rolled oats instead of almond flour and stir in raisins or chopped walnuts for a hearty, classic cookie with a protein twist. You can also try my Blackberry Oatmeal Cookies or the Pumpkin Oatmeal Cookies .

FAQs About Protein Cookies

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