High-Protein Cookies
Per serving (2 cookies)
How I calculate this → Calculate your protein target →
Peanut butter is doing the job flour normally would here, which is why there's no flour in this recipe at all. The dough is noticeably softer than a standard cookie dough, closer to a thick batter, and that's expected, not a sign something went wrong. I flatten each one with a fork before baking, since without flour to help it spread on its own, a cookie that goes into the oven as a ball comes out as a ball.
Why you'll love this
- 13g of protein per serving, no flour needed at all
- Ready in 20 minutes, one bowl
- Naturally gluten-free and dairy-free
Recipe
High-Protein Cookies
Ingredients
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment.
- In a mixing bowl, combine the peanut butter, eggs, honey, baking soda, and salt. Stir until smooth.
- Fold in the chocolate chips.
- Drop by rounded tablespoons onto the baking sheet, spacing them about 2 inches apart. Flatten each slightly with a fork.
- Bake for 9 to 11 minutes, until the edges are set. The centers will look slightly underdone, that's expected.
- Let cool on the pan for 5 minutes before transferring, since they're fragile straight out of the oven.
Equipment
- Baking sheet
- Mixing bowl
Notes
- I flatten each cookie with a fork before baking. Without flour, this dough doesn't spread much on its own, so a ball that goes in comes out close to a ball.
- These are noticeably more fragile warm than a standard cookie. Give them the full 5 minutes on the pan before moving them, or they can break apart.
Nutrition (per serving)
| Calories | 422 |
|---|---|
| Protein | 13g |
| Carbs | 32g |
| Fat | 30g |
| Fiber | 2g |
Storage
Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. These are soft enough that room temperature storage works fine for most of that window.
FAQ
Can I use a different nut butter?
Yes. Almond butter works as a direct swap in the same amount, with a similar texture and macro profile.
Why is the dough so soft?
There’s no flour here to firm it up, so the peanut butter and egg are carrying all the structure. It’s closer to a thick batter than a traditional cookie dough, and that’s normal for this recipe.
Can I skip the chocolate chips?
Yes, that lowers the calories and sugar a bit. The cookies will be less sweet without them, so you may want to increase the honey slightly to compensate.
Looking for more dessert options: the brownies are another flourless, protein-forward sweet.