Chocolate Protein Cookies Recipe
If you like chocolate, you'll love these cookies!
- 1 cup oat flour or 1 1/3 cups oats processed in a food processor into flour
- 3 scoops chocolate protein powder
- 1/4 cup creamy peanut butter
- 4 egg whites
- 1/2 of a ripe banana
- 1 tsp agave nectar
- 1 tsp vanilla
- 1/4 cup chocolate chips
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Preheat oven to 350”F. Combine all ingredients in large bowl. Mix well. Drop by spoonfuls onto cookie sheet. Flatten dough balls. Bake for 10 minutes. Remove immediately to cooling rack. Cool completely.
I promise that if you love chocolate you won’t be disappointed in these cookies. The best part is that unlike other cookies, a couple of these will really fill you up. No risk of accidentally downing an accidental 1000+ calories by eating the whole batch at once!
More Healthy Cookie Choices
Looking for more healthy cookie varieties? I’ve got you covered!
If you prefer to stay away from protein powder, you might like these healthy double chocolate cookies instead. In lieu of protein powder, they get their protein boost (and added fiber) from black beans and some egg whites to help bind the ingredients.
They’re naturally sweetened with dates and honey. And they pack added nutritional punch with quinoa flour and flax seed.
I love grabbing a couple of healthy breakfast cookies on my way out the door on busy mornings or as a filling, guilt-free snack during the day.
Not-So-Healthy Cookie Recipes
I’ll admit it. I love cookies whether they are healthy or not. Here are some of my personal favorites.
Cake Mix Valentine Cookie Sandwiches
Peanut Butter Cup Chocolate Cookies
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Corrine says
Hi! Can you help me troubleshoot this recipe? My batter came out runny. I used egg whites from the carton, a total of 12 tbsp to equal 4 egg whites. When I saw how runny it was, I improvised and put it in Muffin cups instead, but I’d like a thick dough like yours. Also – how many cookies should this make?
Corinne Schmitt says
Hi Corrine! (Our names are so similar! I rarely meet other people named Corinne/Corrine) First, if you’re using liquid egg whites, the conversion should be 2 Tbs per egg white so you only need 8 Tbs (or 1/2 cup). That might be part of the problem. Also, make sure you’re using the right quantity for the oats. If you have oat flour, it’s one cup but if you are grinding the oats in your food processor, you need to start with 1 1/3 cup oats and don’t over process (that’s partly why mine look so grainy since I started with oats and not oat flour). You should get 18 cookies out of the dough. I hope this helps!