These soft, fudgy cookies combine chocolate, peanut butter, and protein powder in a lighter cookie that works well as a snack or dessert. Similar protein-cookie recipes use peanut butter, cocoa, protein powder, and eggs to create a flourless or lower-flour texture.
Yield: 12 cookies
Prep Time: 10 minutes
Cook Time: 9–11 minutes
Total Time: 20–25 minutes
Estimated WW Points: About 1 point per cookie, depending on the specific brands and sweetener used.
Ingredients
1/2 cup natural creamy peanut butter
1/2 cup chocolate protein powder
2 tablespoons unsweetened cocoa powder
1/4 cup powdered peanut butter
1 large egg
2 tablespoons unsweetened applesauce
2 tablespoons granulated zero-calorie sweetener
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
2–3 tablespoons unsweetened almond milk or other milk, as needed
2 tablespoons sugar-free mini chocolate chips, optional
A tiny pinch of flaky sea salt, optional
Instructions
1. Prepare the oven
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the wet ingredients
In a medium bowl, whisk together:
Peanut butter
Egg
Applesauce
Vanilla extract
Mix until smooth and creamy.
3. Add the dry ingredients
Add the chocolate protein powder, cocoa powder, powdered peanut butter, sweetener, baking powder, and salt.
Stir until a thick cookie dough forms.
4. Adjust the dough
Protein powders vary considerably in how much liquid they absorb. If the dough seems too dry or crumbly, add almond milk 1 tablespoon at a time until it becomes thick but scoopable.
Don’t make the dough runny.
5. Add chocolate chips
Fold in the sugar-free mini chocolate chips if using.
6. Form the cookies
Divide the dough into 12 equal portions.
Roll each portion gently into a ball and place on the prepared baking sheet.
Flatten each cookie slightly with your fingers or the back of a spoon because protein cookies generally don’t spread much during baking.
7. Bake
Bake for 9–11 minutes.
Do not overbake. The centers should still look slightly soft when you remove them from the oven.
8. Cool
Allow the cookies to cool on the baking sheet for 10–15 minutes before transferring them to a cooling rack.
They will firm up as they cool.
Nutrition Information
Approximate per cookie, based on 12 cookies:
Calories: 75–90 kcal
Protein: 6–8 g
Total Carbohydrates: 5–7 g
Fiber: 1–2 g
Net Carbs: 4–6 g
Total Fat: 4–5 g
Saturated Fat: 1–1.5 g
Sugar: 1–2 g
Sodium: 70–120 mg
Important: Nutrition and Weight Watchers points can change significantly depending on the peanut butter, protein powder, chocolate chips, and sweetener brands. Protein-cookie recipes from published sources also show substantial variation in calories and protein depending on ingredients.
Nut Information
Contains:
Peanuts
Potentially contains:
Almonds, if almond milk is used
Other tree nuts, depending on the protein powder or chocolate chips
Nut-free option:
Use sunflower-seed butter instead of peanut butter and a nut-free milk. However, this will no longer be a traditional peanut-butter cookie.
Allergen Information
Peanuts: Yes
Tree nuts: Depends on milk/protein powder
Dairy: Depends on protein powder
Eggs: Yes
Gluten: Can be gluten-free if all packaged ingredients are certified gluten-free
Soy: Check chocolate chips and protein powder labels
Storage
Store completely cooled cookies in an airtight container:
Room temperature: up to 2–3 days
Refrigerator: up to 5 days
Freezer: up to 2 months
For the best texture, let refrigerated cookies sit at room temperature for several minutes before eating.
Helpful Tips
For softer cookies: Don’t overbake, and use natural creamy peanut butter.
For more chocolate flavor: Add 1 extra tablespoon cocoa powder and a few sugar-free chocolate chips.
For higher protein: Use a protein powder with a higher protein percentage. The exact protein amount will depend on the brand.
For a sweeter cookie: Add a little more zero-calorie sweetener rather than regular sugar.
For a brownie-like texture: Bake toward the lower end of the baking time and allow the cookies to cool completely.
Frequently Asked Questions
Q: Are these really 1 WW Point each?
A: They can be around 1 point each with carefully selected low-point ingredients, but the exact WW Points depend on the brands and quantities used. Always calculate using your current WW app for the most accurate value.
Q: Can I use whey protein?
A: Yes. Whey can work well in cookies, although different protein powders absorb liquid differently. Published protein-cookie recipes commonly use whey protein.
Q: Can I use plant-based protein powder?
A: Yes, but the cookies may be denser and may require an additional tablespoon or two of milk.
Q: Can I make them without eggs?
A: Try replacing the egg with a flax egg, but expect a softer and slightly denser cookie.
Q: Why are my cookies dry?
A: Protein powder can absorb a lot of moisture. Add milk gradually and avoid overbaking.
Q: Why didn’t my cookies spread?
A: That’s normal. Protein cookies often need to be flattened before baking.
Q: Can I add chocolate chips?
A: Absolutely. For a lower-point version, use a small amount of sugar-free mini chocolate chips.
Q: Are these good for a high-protein diet?
A: Yes. Each cookie provides approximately 6–8 grams of protein, depending on your protein powder and peanut butter.