Perfect Protein Cookies (protein powder recipe)
- Updated on Sep 06, 2022
Have you ever had cookie cravings, and thought you’d better not eat them because you’re trying to be healthy? Well with this protein cookie recipe you can have your cookie, and eat it!
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Ingredients
The main ingredients for protein cookies are actually very similar to making standard cookies.
Dry Ingredients
I used an all-purpose flour so that they wouldn’t rise too much in the oven.
There is a small amount of sugar, but not too much as I chose to add dried fruit which is also sweet.
This comes in the form of cranberries and raisins, you can choose either or add both if you like them to be extra fruity!
There is a little smidge of salt, you know, to balance out that sweetness.
But the key ingredient that makes this recipe different is protein powder. You can choose plain or vanilla to add a nice flavor.
The protein powder is going to help bind the mixture, similar to the flour, but it is really high in protein, making these a fab and filling snack (and if that sounds good, you should also try these delicious veggie protein powder ideas).
Which type of protein powder you use is up to you. Whether you use whey protein powder or a plant-based protein powder, just keep an eye on how much liquid you need.
Wet Ingredients
The key one here is the milk, I’m using almond milk, which is really nutritious. It helps to combine the dry ingredients but watch how much you need.
Some protein powder can absorb lots of liquid so you may need more or less depending on which powder you decide to use.
Here’s a tricky question, which category does butter fall into, wet or dry? It’s solid, but when it melts it’s a liquid…I’ll let you decide!
Either way, it’s a great ingredient to add to protein cookie recipes, as it provides a lovely buttery taste.
The egg is another binding agent, and also tops up our protein points for this easy recipe. Lastly is vanilla extract, which will give them a lovely flavor.
How many calories are in protein cookies?
Here are the macros for two cookies, they have 197 calories and 10 grams of protein per serving.
Health Benefits
Yes, there are ingredients like butter and sugar in these high protein cookies but let’s face it, they are waaay healthier than buying baked goods from a shop (if you want a sweet treat without the butter and sugar, try this peanut protein ball recipe).
Some can be highly calorific, and not nutritious at all. The great thing is that my protein biscuits contain fruit.
There are some interesting health benefits associated with cranberries, including being high in vitamin C, and the potential to prevent urinary infections and aid in heart health.
Raisins contain high fiber but be careful not to eat too many as they’re quite high in sugar.
Subscribe to get our FREE 7-Day Vegetarian High Protein Meal Plan for Weight Loss
There are great health benefits linked to protein powder. Protein aids in muscle growth and recovery.
But having meals and snacks with a high level of protein also means you are more likely to eat smaller portions and stay fuller for longer, aiding in weight management.
If you’re on a weight-loss journey check out my FREE 7-day meal plan to help you on your way, it’s packed with meal ideas!
Or, if you’re looking to build muscle my weekly high-protein meal plan is also loaded with inspiration just for you. You can try it FREE for 7 days.
Almond milk is another healthy ingredient. It’s low in sugar, and calories as well as being dairy-free of course.
How to make these perfect protein cookies
- Prep work – Whip up the room temperature butter, cane sugar, and vanilla in a large mixing bowl until fluffy. Mix in the egg.
- Next add the wheat flour, protein powder, salt, and milk. If using a hand mixer, put this aside and use a spatula instead. Mix until combined but don’t overmix! Add in the fruit.
- Rest time – Cover and allow the mixture to rest from anywhere between 30 minutes to 2 days.
- Bake time – Once the oven is preheating line a baking sheet with parchment paper. Form 12 balls of dough and place them on the cookie sheet with even spacing.
- Flatten with a little flour on your hand and bake for around 16 minutes until golden brown.
Protein biscuit FAQs
Which protein powder should I use?
After doing lots of taste testing (the best part of my job!), I think a good quality whey protein powder achieves the best results.
Choose an isolate powder as it has more protein for fewer calories. If you can’t get that, then it should still work with most other varieties.
However, you may need to add more liquid, especially with the vegan powders, as I found it made the mixture quite dry.
Are protein cookies good for you?
Yes, protein cookies are good for you, they contain a high level of protein. This means they should help you snack less as they should fill you up nicely in between meals.
You should always try to bake your own though as you can control exactly what goes in them by using natural ingredients.
Buying protein cookies in the grocery store may be convenient but they have still been through a level of processing that makes them less healthy for you.
What are protein cookies made of?
These healthy protein cookies are made of standard cookie dough mixed with protein powder and dried fruit.
What does protein powder do to cookies?
Protein powder acts in a similar way to flour when baking cookies, however, it is high in protein and it absorbs a lot of liquid (we also use it in our high protein baked french toast, to wonderful effect!).
Be careful not to use too much or cookies can become really crumbly.
What can I use instead of protein powder in baking?
If you don’t have protein powder, or you don’t like protein powder recipes, you could try using something like oat flour, or coconut flour.
Chickpea flour is a good option as it’s higher in protein than other flour.
How to store protein cookies?
Keep them in an airtight container and they’ll last for up to a week (if you can make them last that long!), just make sure they cool down first.
What to serve with protein cookies?
These cookies are great on their own or you could serve them with a nice chilled glass of milk (or a vegan alternative). Or how about a lovely cup of tea or coffee in the afternoon?
Can I make protein cookies ahead of time?
Cookies last up to a week in an airtight container so they’re great to make ahead of time.
Variations and Alternatives
There are lots of ways you could vary this simple recipe. Firstly, you could change your choice of dried fruit, perhaps dried apple or apricot would make great options.
You could of course change your choice of milk.
How about changing up your flavor of protein powder? I reckon peanut butter powder in chocolate chip protein cookies would satisfy that sweet craving for sure!
Failing the availability of protein powder, you could always add in natural peanut butter or cashew butter to make a truly delicious cookie.
(Just bare in mind with any changes the nutritional facts may change)
More recipes like this one
Check out some of my other delicious recipes here if you love these healthy cookies,
- Oats more your thing? Banana and Oat Cookies
- If one high-protein dessert isn’t enough try 26 High-Protein Desserts
- Fruity and filling – Protein Baked Oats
- Smooth and creamy – Protein Powder Cookies
- Sweet and delicious – Protein-packed Cream Cheese Muffins
Ingredients
- 1.7 oz butter (room temperature)
- 2 tsp sugar
- ½ tsp vanilla extract
- 1 large egg
- 1 tbsp almond milk (up to 4 tbsp depending on the protein powder)
- 1 cup all purpose flour
- 1.7 oz protein powder (plain or vanilla)
- Salt to taste
- 1.4 oz dried cranberries or raisins (chopped)
Instructions
- In a bowl add the room temp. butter, sugar and vanilla extract. Whip the butter with a hand mixer or a whisk until the butter is creamy, fluffy and pale. About 3-4 minutes.1.7 oz butter, 2 tsp sugar, ½ tsp vanilla extract
- Add the egg and mix until you have a completely incorporated creamy mix, about 2 minutes (if this begins to look slightly curdled, don’t worry).1 large egg
- Add the almond milk, flour, protein powder and salt. If you are using a stand mixer, use the flat beater. If you are using a hand mixer, remove the whisks and use a rubber spatula. Either way, mix just until the solids are evenly incorporated into the cookie dough (30 seconds up to a minute). It’s very important not to overmix, otherwise the cookies will be tough.1 tbsp almond milk, 1 cup all purpose flour, 1.7 oz protein powder, Salt to taste
- Once the dough is ready, add the chopped cranberries and evenly spread them into the dough.1.4 oz dried cranberries or raisins
- Cover and allow to rest in the fridge for at least 30 minutes up to 2 days.
- Preheat the oven to 180 C / 350 F.
- Line a baking sheet with parchment.
- Divide the cookie dough into 12 portions and form balls. Place on the baking sheet and press with your hands covered with flour or a flat glass covered in flour, until they have a 4.5cm – 5cm diameter. Don't make them too thin.
- Bake for 15-17 minutes, until the base of the cookies are golden brown.
- Take out of the oven and allow to cool. On a wire rack is best, or at least off the baking tray.
NOTES
- Fast and fluffy Cream Cheese Cookies
- Sweet and delicious Banana Oatmeal Fitness Cookies
- Scrumptious Cream Cheese Protein Muffins
- Protein bomb Super Easy Baked High Protein French Toast Recipe
- Appetizing and great looking High-Protein Banana Bread
Nutrition
Wow, my taste buds are tingling! I don’t know about you but I’m off to make some of these right now. I hope you enjoy this recipe and that they become one you go back to time and time again.
The best things in life begin with ‘cook’ and end in ‘ie’! You could keep them in an airtight container for a few days, if these protein powder cookies last that long!
If you want other recipes like this one don’t forget to look at the ones listed above – I picked them out just for you.
Dave Bell
I’m not a foodie, although I do love eating. I believe food should serve us and our goals, not hinder. Taking control and responsibility for what I eat is important to me. Lots of veggie protein is my way forward.
Abril Macías
Creator of this wonderful recipe!
I am a culinary creator and food photographer from Quito, Ecuador. I have a Master’s degree in New Food Thinking and a Bachelor’s degree in Gastronomy, my expertise lies in crafting and capturing creative dishes. Collaborating with websites and blogs worldwide, I develop recipes and bring them to life through captivating photographs.
I dedicate my work in the kitchen and through the lens to explore food from different backgrounds, origins and diets. I would describe my style as “comfort food with a twist”. My goal is to create recipes that are homely, yet attractive, delicious and have something different and exiting to them.
Comments
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4 comments
For the temp, I think you mean 350F correct? Not 250F?
Well spotted, Ash, thanks! Have changed 🙂
Hi, when you post the Nutrition values by serving, could you please specify what that serving weighs? Otherwise, without a denominator, all the weights shown below it are meaningless. For instance 10g protein out of a 20g serving is fantastic, whereas if the serving were 200g, it would be pretty feeble.
Hi Zan! Unfortunately that feature isn’t available any more. So while you cant see protein grams vs weight of food, you can still see it vs calories, which is pretty helpful. If anything changes I’ll be sure to let you know!