Protein Brownie Cookies (Fudgy, Chocolate Chip, Easy)
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These Are Basically Brownies in Cookie Form
I love anything that leans more brownie than cookie, and these do exactly that. They’re soft in the center, loaded with chocolate, and have that slightly underbaked texture that makes them feel like an actual treat instead of something pretending to be one.
I’ve tested enough protein desserts to know when they’re trying too hard. These aren’t. They’re simple, chocolatey, and honestly one of the few protein bakes I’d make again just because I wanted them.
Ingredients Needed To Make These Protein Brownie Cookies
- Coconut oil
- Chocolate chips
- Coconut sugar
- Chocolate peanut butter protein powder
- Vanilla extract
- Kosher salt
- Baking powder
- Eggs
How To Make These Protein Brownie Cookies
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Melt the coconut oil in a microwave-safe bowl until fully liquid.
- Add 1/2 cup of the chocolate chips to the melted coconut oil.
- Stir until mostly melted and smooth. A few small pieces left are fine.
- Add the coconut sugar, vanilla extract, salt, and eggs.
- Mix until smooth and fully combined.
- Add the baking powder and protein powder.
- Mix until a thick dough forms and there are no dry spots.
- Fold in the remaining chocolate chips.
- Use a 2-tablespoon scoop to portion the dough onto the baking sheets, leaving at least 1 inch between each cookie.
- Bake for 8 to 10 minutes. The centers should still look slightly soft.
- Let the cookies cool completely on the baking sheet. They will firm up as they cool.
Tips for the Best Protein Cookies
- Do not overbake. Slightly soft centers = fudgy texture
- Mix just until combined once the protein powder is added
- Let them cool fully before moving them or they will fall apart
- Use a good protein powder. It makes or breaks the texture
Storage
Store in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days.
Protein Brownie Cookies (Fudgy, Chocolate Chip, Easy)
Soft, fudgy protein brownie cookies made with chocolate protein powder, coconut oil, and chocolate chips. These bake in under 10 minutes and have a rich, brownie-like texture.
Equipment
- Whisk or spoon
- Microwave-safe bowl (for melting oil)
- 2-tablespoon cookie scoop
Video
Ingredients
- 1/3 cup coconut oil (melted)
- 1 cup chocolate chips (divided)
- 3/4 cup coconut sugar
- 1 tsp vanilla extract
- 2 large eggs (room temperature)
- 1/2 tsp kosher salt
- 1/2 tsp baking powder
- 1 1/2 cups chocolate peanut butter protein powder
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Melt the coconut oil until fully liquid and add it to a mixing bowl.
- Add 1/2 cup of the chocolate chips to the warm coconut oil. Stir until mostly melted and smooth.
- Add the coconut sugar, vanilla extract, eggs, and salt. Mix until fully combined and smooth.
- Add the baking powder and protein powder. Stir until a thick dough forms and no dry spots remain.
- Fold in the remaining 1/2 cup chocolate chips.
- Scoop the dough using a 2-tablespoon scoop and place onto the prepared baking sheets, leaving at least 1 inch between each cookie.
- Bake for 8 to 10 minutes. The centers should still look slightly soft.
- Let the cookies cool completely on the baking sheet before moving. They will firm up as they cool.
Notes
- Do not overbake. Slightly soft centers give you that fudgy texture.
- Let the cookies cool fully before moving them or they may fall apart.
- Use a protein powder you like. Flavor and texture will depend on it.
- If the dough feels too thick, you can add 1–2 teaspoons of water or milk to loosen it slightly.
- Coconut oil should be warm but not hot when mixing with chocolate chips.
Nutrition
Serving: 1cookieCalories: 160kcalCarbohydrates: 18gProtein: 6gFat: 9gSodium: 120mgFiber: 2gSugar: 12g
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