These Chocolate Chip Protein Cookies are going to become your new favourite meal-prep snack! They’re quick and easy and you only need 6 ingredients! They’re gluten-free, oil-free, nut-free, refined sugar-free and they can be made vegan!
All you need for Chocolate Chip Protein Cookies
You only need 6 ingredients – and you probably already have them waiting for you in your cupboard!
- Oat flour: You can either buy oat flour or make your own by blending oats until it’s a fine powder.
- Protein Powder: You can use any flavour you want to keep things exciting, I just use vanilla flavour. Use vegan protein powder to make these cookies vegan-friendly! I use this vegan vanilla protein powder (use code KITS5 for a discount – not an affiliate link).
- Baking Powder: Cannot be replaced with baking soda or bicarbonate of soda.
- Salt: This is optional, but it elevates the flavours and balances any bitterness from the protein powder
- Yoghurt: Use any yoghurt you like, Greek yoghurt, coconut yoghurt or a vegan yoghurt alternative to make them vegan-friendly. Please note that if your yoghurt is thicker you will need to use more than stated in the recipe and if your yoghurt is runnier you may need to use less or add more oat flour.
- Sweetener: You won’t need much here, but you can substitute it with normal sugar if you prefer or you could even omit it if the cookie dough is sweet enough for you.
- Chocolate Chips: This is a non-negotiable ingredient. ADD THE CHOCOLATE. Use dark chocolate or vegan chocolate alternative to make them vegan-friendly. You could also just chop up a chocolate bar.
How To Make Chocolate Chip Protein CookiesJump to Video
These protein cookies are honestly so easy to make, but I’ve got some pointers for you to make it even easier (you’re welcome!)
Firstly combine all your dry ingredients in a bowl, I always do this before adding any wet ingredients so that all the ingredients are evenly distributed and you don’t get any horrible clumps of salt – or even worse: baking powder!
Once you’ve mixed that all up, add your yoghurt. mix it with a spoon or fork and then get your hands in there. Squeeze the cookie dough until it starts to stick together then add in your chocolate chips and form one big ball of cookie dough.
If your cookie dough is too dry and is crumbling, add some more yoghurt (one tablespoon at a time) until you reach the desired consistency – see the video below! If your cookie dough is too wet add a sprinkle of oat flour or protein powder.
Once you have the perfect cookie dough: try not to eat it all before you get them into the oven!
Roll eight balls between your palms, flatten them into a cookie shape and bake!
Told you it was easy!
How To Store Chocolate Chip Protein Cookies
Keep these in an air-tight container in a cool place, or in the fridge for up to a week. You can pop them in a microwave for a few seconds to warm them back up!
You can also freeze them for up to three months – leave them to thaw at room temperature for a couple of hours before tucking in.
Here are some more high-protein recipes for you to try:
BAKING IN GRAMS
All of the recipes I create are tried and tested a few times until it has been perfected. My goal is to develop recipes that are simple to make and easy to follow so that anyone can make them – even if you’ve never baked before!
One very important thing that will ensure that you get the best results is to measure your ingredients by weight! I recommend purchasing a kitchen scale, they are very affordable and it will honestly change your baking game for good! Not all measuring cups are made equally – for example, a cup of flour to me weighs 120g, but for you, it may be anywhere between 100g and 200g – that’s a BIG difference!
If you don’t have a kitchen scale yet, you can use this Ingredient Weight Chart as a guideline to convert the ingredients to help you!
Now – dust your apron off and get baking! X
Chocolate Chip Protein Cookies
- Preheat the oven to 180°C / 350°F / 160°C fan and prepare a baking try with parchment paper.
- Add all dry ingredients to a mixing bowl and combine.
- Add in the yoghurt and mix. When it gets to dry, use your hands to squeeze the cookie dough until it sticks together. Add more oat flour if too wet and more yoghurt if too dry (see video).
- Add in your chocolate and form a big ball of cookie dough.
- Roll eight balls between your palms, flatten them into cookie shapes, place them on your baking tray and bake for 13-15 minutes until the edges turn brown.
- PLEASE READ THE BLOG NOTES FOR TIPS, TRICKS AND INGREDIENT SUBSTITUTIONS.
- USE VEGAN ALTERNATIVES TO MAKE THESE COOKIES VEGAN-FRIENDLY
- USE GLUTEN-FREE OATS TO MAKE THESE COELIAC-FRIENDLY