These Chocolate Protein Cookies are not only chewy and delicious but also contain only 75 calories and 5 grams of protein per cookie. Can be made with whey or vegan protein powder for all your healthy snacks.
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Having already shared my 5 ingredient popular protein cookies, I’m back again with these double chocolate protein cookies. They are moist, soft, chewy, subtly sweet, and packed with chocolate flavor.
Instead of sugar, butter, oil, and eggs, this healthy chocolate protein cookies recipe relies on real food ingredients.
Once baked, a 2 cookie portion will set you back just 150 calories and contains 10 grams of protein.
All you need is one bowl, a few minutes of prep time, and 6 ingredients. Not to mention you get to avoid the high price tag and chemicals in many commercial products.
In fact, I highly recommend meal prepping a double or triple batch to freeze for later.
And if you’re in the mood for more healthy chocolate treats, you might enjoy these no bake protein cookies.
Protein Powder Recommendations
Having tried this recipe with several types of protein powder, I can happily say that it is very versatile and will work with most. The various ingredients cover up any chalkiness in some plant-based powders.
You can also use plain or flavored protein powder, depending on what you’d prefer.
For example, I used Kaizen non-GMO vanilla whey protein powder this time, sweetened with stevia. Other protein powders that I’m a big fan of include:
- Protein 17 unflavored whey powder is one of my favorites to make whey cookies and bakes.
- Sunwarrior plant based protein.
- Orgain plant-based chocolate protein powder.
What You Need to Make These Chocolate Protein Cookies
All you need is 6 ingredients for these chocolate protein powder cookies including:
- Bananas: Use an overripe banana with lots of brown spots, as it will be sweeter.
- Avocado: Don’t worry, you won’t taste it, but it provides heart-healthy fats and antioxidants.
- Cocoa powder: Use either cocoa or cacao powder. The latter is more bitter but contains additional antioxidants and health benefits.
- Protein powder: Use your favorite plain or vanilla flavored protein powder, either whey or plant-based.
- Oats: Rolled oats will make for wonderfully chewy cookies. You could also use quick oats in a pinch but avoid steel cut oats.
- Chocolate: You can use dark chocolate chips or chunks. Use sugar free chocolate if preferred.
How to Make Double Chocolate Protein Cookies
- Combine the ingredients: In a medium bowl, first, mash the avocado and banana with a fork. Then, add the protein powder, cocoa powder, rolled oats, and chocolate chips and mix into a dough.
- Bake the cookies: Drop tablespoons of batter onto the baking tray, flattening them slightly with the back of a spoon. You should have between 12-14 cookies. Bake for 10 minutes, remove from the oven, and enjoy!
There’s no need to wait for the cookies to cool. In fact, they taste best while still warm from the oven. You can enjoy them for breakfast, in lunch boxes, and as a pre or post workout snack.
What Can I Use Instead of Chocolate Chips?
There are several mix-ins you could choose from to replace or join the chocolate in these chocolate protein cookies, including:
- Dried fruit: Like raisins, cranberries, blueberries, chopped dates, etc.
- Flaxseed/chia seeds: 1-2 tablespoons will add more protein, fiber, and omega-3s.
- Spices: Such as pumpkin spice or chai spice.
- Shredded coconut: Will add flavor and texture. Add 2-3 tablespoons.
How to Store These Cookies
Storing: Allow them to cool and then store them in an airtight container in the refrigerator for up to a week.
Freeze: Spread the cooled cookies on a baking tray, not touching, and flash freeze until solid. Then transfer them to an airtight container or reusable Ziplock bag and store them in the freezer for 2 months.
Allow them to thaw at room temperature for around 30 minutes or use the microwave for 30 seconds. These chocolate protein cookies taste best when slightly rewarmed.
Instant Pot applesauce should work. Alternatively, something like sweet potato puree or pumpkin puree, though I haven’t tried either in this recipe, so I can’t guarantee results.
I love using avocado as a healthy fat in goods, as it’s super creamy and neutral flavored. However, if you want to substitute it, use another fat like creamy peanut butter. Don’t omit fat, though, or the chocolate protein cookies can become rubbery.
I recommend using a granulated sweetener if you plan to use one. Otherwise, you’ll throw the consistency of the batter off. I quite like coconut sugar, but you can also use a sugar-free sweetener like erythritol, etc.
- To reduce prep time: To cut down on prep, use a mini food processor to mash the banana/avocado and then mix the batter. Only add the chocolate at the end. Pulsing a few times to incorporate it.
- Choosing the protein powder: Make sure it’s one you like the flavor of, as it is one of the key ingredients in the recipe.
- The texture may vary: Different protein powders interact differently and have different absorbency levels. For that reason, the results can vary between brands, with some being drier than others.
- Adjust the sugar content: Use sugar-free chocolate for cookies that are 100% naturally sweetened. If they aren’t sweet enough, add some granulated sweetener or drops.
More Healthy Cookies and Snacks
- No bake peanut butter oatmeal bars
- Healthy chocolate coconut balls
- Homemade protein bars
- Almond flour chocolate chip cookies
- Healthy chocolate chip cookies
- Pumpkin protein oat bars
You may also love browsing all my favorite healthy snacks!
Healthy Double Chocolate Protein Cookies
- Preheat oven to 350 F degrees.
- In a medium bowl mash avocado and bananas with a fork. Add protein powder, cocoa powder, dark chocolate chips, rolled oats and mix with a fork to combine.
- Line baking sheet with parchment paper, drop full tablespoon of batter on the sheet flattening a bit with the back of the spoon, repeat until all batter is used. You should end up with 12-14 cookies. Bake for 10 mins. No cooling required. Taste best when warm!
Store: Store in an airtight container in the fridge up to 1 week and in the freezer for up to 2 months. To defrost thaw on the counter for 30 mins or defrost in the microwave. Tastes best when warm and fully thawed.
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