PROTEIN DOUBLE CHOCOLATE CHIP COOKIES
A protein-packed twist on classic chocolate chip cookies that’s perfect for fitness enthusiasts or anyone looking for a healthier treat.
KEY INFO:
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 12 large cookies
- Difficulty: Easy
- Dietary: Vegetarian (vegan options available)
EQUIPMENT NEEDED:
- Large mixing bowl
- Electric mixer (hand or stand)
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Cooling rack
INGREDIENTS:
- 113g (1/2 cup) unsalted butter, softened
- 100g (1/2 cup) brown sugar
- 2 large eggs
- 5ml (1 tsp) vanilla extract
- 120g (1 cup) oat flour
- 60g (2 scoops) chocolate whey protein powder
- 30g (1/3 cup) unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 85g (1/2 cup) dark chocolate chips
METHOD:
- Preheat oven to 350°F (175°C)
- Cream butter and sugar until light and fluffy (about 3-4 minutes)
- Beat in eggs one at a time, then add vanilla
- In a separate bowl, combine oat flour, protein powder, cocoa powder, baking soda, and salt
- Gradually mix dry ingredients into wet mixture until just combined
- Fold in chocolate chips
- Drop rounded tablespoons onto lined baking sheet, spacing 2 inches apart
- Bake for 8-10 minutes until edges are set but center still looks slightly soft
- Cool on baking sheet for 5 minutes before transferring to rack
CRUCIAL TIPS:
- Don’t overbake – cookies will continue firming up while cooling
- Use room temperature eggs for better mixing
- Choose a whey isolate protein powder for best texture
- Let butter soften naturally – don’t microwave
STORAGE & VARIATIONS:
- Store in airtight container for up to 5 days
- Freeze baked cookies for up to 3 months
- Make vegan by using plant-based butter, protein powder, and flax eggs
- Add peanut butter chips for extra protein
- Use sugar alternatives like monk fruit for lower-carb version
Per Cookie (approximate):
- Calories: 180
- Protein: 9g
- Carbs: 15g
- Fat: 11g
