Soft and Chewy Protein Chocolate Chip Cookies
These Soft and Chewy Protein Chocolate Chip Cookies are proof that a more macro friendly cookie does not have to taste like a protein-packed cake. With soft centers, chewy edges, and plenty of melty chocolate throughout, they actually taste like the real deal. And at around 132 calories with 4g of protein each, they give you a little more protein with lighter macros than your traditional chocolate chip cookie.
Servings: 6 Cookies
Calories: 132.3kcal
Ingredients
Wet:
- 28 g Unsalted Butter (Vital Farms)
- 24 g Light Brown Sugar (Imperial Sugar)
- 27 g Allulose Zero Calorie Sweetener (Wholesome)
- 18 g Egg Yolk (Vital Farms)
- 5 ml Vanilla Extract (Nielsen Massey)
Dry:
- 60 g All Purpose Flour (King Arthur)
- 16 g Vanilla Milkshake Protein Powder (Quest)
- 8 g Tapioca Flour (Bob’s Red Mill)
- 1 g Vital Wheat Gluten (Anthony’s)
- ⅛ tsp Baking Soda
- ¼ tsp Salt
Mix-Ins:
- 5 ml Nonfat Plain Milk (Whole Foods)
- 27 g Sea Salt Extra Dark Bar (Gatsby)
- 15 g Sugar Free Dark Chocolate Chips (Whole Foods)
- Flaky Sea Salt (optional (Celtic Sea Salt))
Instructions
Wet:
- Whisk melted butter, brown sugar, and allulose until smooth and incorporated.
- Add egg yolk and vanilla extract and whisk until well combined and glossy.
Dry:
- Then add in all the dry ingredients and mix with a spoon or spatula.
- Fold together just until a thick cookie dough forms. Do not overmix.
Mix-Ins:
- If the dough seems unusually dry or crumbly, mix in 5 ml (1 tsp) milk.
- Chop your chocolate bar in to chunks and fold it in leaving behind a few to top your cookies with at the end. Add all the chocolate chips.
Chill:
- Cover and refrigerate for 30–45 minutes.
Shape:
- Preheat oven to 340°F (170°C) and line a baking sheet with parchment paper. Skip preheat if using toaster oven/air fryer.
- Divide dough into 6 equal portions, roughly 32–35g each.
- Roll into balls and gently flatten each one since this dough may not spread as much as a traditional cookie.
- Top with the remaining chopped chocolate pieces.
Bake:
- Bake for 7–9 minutes in a traditional oven or 6-8 in toaster oven/air fryer. Keep an eye on them in case they cook earlier.
- Remove when the edges are set but the centers still look slightly underbaked.
- Let cool directly on the baking sheet for 10 minutes so the centers finish setting without drying out.
- Top with flaky sea salt if desired.
Nutrition Information
Soft and Chewy Protein Chocolate Chip Cookies
Serving Size
1 Cookie
Amount per Serving
Calories
132.3
% Daily Value*
Fat
6.3
g
10
%
Saturated Fat
4.1
g
26
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.3
g
Cholesterol
42.2
mg
14
%
Sodium
155.1
mg
7
%
Potassium
46.1
mg
1
%
Carbohydrates
21.4
g
7
%
Fiber
1.2
g
5
%
Sugar
4.5
g
5
%
Protein
4.3
g
9
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.