Chewy Protein Chocolate Chip Cookies

These chewy protein chocolate chip cookies strike the perfect balance between indulgence and fuel. Soft and slightly gooey in the center, they’re packed with protein — making them a great post-workout treat or afternoon pick-me-up. Whether you’re adapting a classic cookie recipe to meet your macros or simply want a heartier snack, this version delivers texture, flavor, and sustained energy.

For more ideas on how to boost protein across your day, check out this helpful guide: increase your protein intake.

Why these cookies work

• Protein powder adds structure and extra protein without overpowering the flavor.
• A mix of oats and flour keeps them tender and chewy.
• Minimal added sugar paired with dark chocolate chips gives satisfying sweetness and richness.

Ingredients (makes ~18 cookies)

• 1 cup rolled oats (quick oats work fine)
• 1 cup all-purpose flour (or 1:1 gluten-free blend)
• 1/2 cup vanilla or unflavored whey (or plant-based) protein powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar (optional — reduce for less sweet)
• 1 large egg + 1 egg yolk (for extra chew)
• 1 teaspoon vanilla extract
• 1/2 cup Greek yogurt (or dairy-free yogurt) — adds moisture and chewiness
• 3/4 cup chocolate chips (dark or semi-sweet)
• Optional: 1/4 cup chopped nuts, 1 tablespoon chia seeds, or 1 tablespoon nut butter

Directions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together oats, flour, protein powder, baking soda, baking powder, and salt.
3. In a large bowl, cream the softened butter with brown and granulated sugar until light and fluffy (about 2–3 minutes). Beat in the egg, egg yolk, and vanilla until combined.
4. Mix in Greek yogurt until smooth. Gradually add dry ingredients to the wet mixture, folding gently until just combined.
5. Fold in chocolate chips and any optional add-ins. If the dough feels too dry, add a teaspoon or two of milk; if too wet, add a tablespoon of flour or oats.
6. Scoop dough by rounded tablespoons onto prepared baking sheets, leaving 2 inches between cookies. For extra gooey centers, press a few extra chocolate chips on top of each cookie.
7. Bake for 10–12 minutes, or until edges are set but centers still look slightly underbaked. Cookies will continue to firm as they cool.
8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips, Variations, and Serving Ideas

• For a lower-carb option, replace 1/2 cup of flour with almond flour and reduce oats slightly.
• Swap the chocolate chips for chopped dark chocolate bars for larger molten pockets.
• Add a scoop of peanut butter (about 2–3 tablespoons) to the wet ingredients for extra flavor and healthy fats.
• If you want to pair these cookies with a drink that complements their protein boost, experiment with these high-protein smoothie recipes for a balanced snack or post-workout combo.
• To keep cookies soft for days, store them in an airtight container with a slice of bread; the moisture exchange helps maintain chewiness.

Nutrition (approximate per cookie)

• Calories: ~150–180
• Protein: 6–9 g (varies with protein powder and yogurt used)
• Fat: 7–9 g
• Carbs: 15–18 g

Adjust ingredient quantities or swap in higher-protein powders to meet your specific macro goals.

Conclusion

If you’re looking for a convenient store-bought complement or inspiration for grab-and-go snacks that pair well with homemade treats, consider the FiberOne Oats & Chocolate Chewy Bars as an option to keep on hand. They offer an oat-forward chocolate flavor that echoes the cookie vibe while giving quick portable energy.