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Single Serving Protein Cookie

4.96 from 112 votes

This single serving protein cookie recipe is packed with over 25 grams of protein!

Chocolate Chip Protein Cookie

Protein cookie for one

This thick and chewy protein cookie recipe is a game changer.

I can almost guarantee that the first time you make it will not be the last.

In just the past month, I’ve made the recipe at least ten times, and I’ve completely stopped buying protein cookies at the grocery store.

With a deliciously rich flavor and pillow soft texture, it’s almost impossible to believe the stellar nutrition facts on this secretly healthy dessert!

Also make these Protein Brownies

Watch the step by step protein cookie recipe video above

Peanut Butter Protein Cookie Recipe

High protein cookie ingredients

To make the single serving cookie, you will need peanut butter, protein powder, sweetener of choice, salt, baking soda, water, and pure vanilla extract.

Almond butter, cashew butter, low carb macadamia nut butter, or sunflower butter (for a nut free protein cookie) can all be substituted for the peanut butter.

I recommend unsweetened protein powder, because it doesn’t have that common artificial aftertaste found in so many flavored protein powders.

For the cookie in the photos, I used Plant Based Pea Protein Powder.

If you have a protein powder flavor that you like, feel free to use it here and adjust the added sweetener if needed.

The homemade protein cookie can be egg free, dairy free, sugar free, vegan, keto friendly, and gluten free.

For cookies without protein powder, try these Keto Peanut Butter Cookies.

Birthday Cake Protein Cookie Recipe

Five cookie flavor ideas

Oatmeal Raisin: Add up to a tablespoon of raisins to the batter, along with a fourth teaspoon of ground cinnamon.

Nutella Cookie: Replace the peanut butter with Homemade Nutella or any chocolate hazelnut spread. Stir in a small handful of finely chopped hazelnuts.

Birthday Cake Protein Cookie: Use cake batter protein powder and cashew butter, regular butter, or macadamia nut butter. I also added rainbow chips, above.

White Chocolate: Add white chocolate chips to the dry ingredients, or press a few into the unbaked cookie before it goes in the oven. You can also add macadamia nuts.

Snickerdoodle Protein Cookie: Use almond butter or cashew butter instead of peanut butter. Add a fourth teaspoon of ground cinnamon with the dry ingredients, or roll the cookie dough ball in cinnamon sugar.

Homemade Protein Cookie

How to make a single serving protein cookie

Preheat your oven or toaster oven to 350 degrees Fahrenheit.

If your peanut butter is not already soft, let it sit out of the refrigerator for a few hours or gently warm it until easily stir-able.

Stir the protein powder, baking soda, salt, and optional granulated sweetener together in a cereal bowl. If adding chocolate chips, you can stir them in now too.

Mix in the peanut butter, vanilla extract, water, and optional liquid sweetener to form a protein cookie dough.

Form into a large ball, or make two smaller balls if you want two protein cookies.

If you want a flatter cookie, press the ball into a cookie shape with your hands or a fork, because these will not spread in the oven.

Place the unbaked cookie on a baking tray, and bake on the oven’s center rack for seven minutes.

Let the cookie sheet cool on the counter before removing the cookie. It will firm up considerably as it cools.

While a few readers have had success using a microwave, I have not personally tried it for this recipe.

Leftover protein powder? Make your own Protein Bars

How To Make A Protein Cookie

The recipe was adapted from my Vegan Peanut Butter Cookies and Protein Cookies.

Pin it now to save for laterPin Recipe

Single Serving Protein Cookie

This thick and chewy single serving protein cookie recipe is a great healthy snack or dessert.
Cook Time 7 minutes
Total Time 7 minutes
Yield 1 giant cookie
5 from 112 votes

Ingredients

  • 3 tbsp protein powder (16g)
  • 2 tbsp peanut butter (30g)
  • 1 1/2 tbsp sweetener of choice
  • 1 tbsp water
  • 1/4 tsp pure vanilla extract
  • 1/16 tsp each: baking soda and salt
  • optional chocolate chips, chopped peanuts, etc.

Instructions

  • Preheat an oven or toaster oven to 350 F. If not already soft, gently warm peanut butter until easily stir-able. Mix dry ingredients in a small bowl, then add wet to form a cookie dough. If using a granulated sweetener, add an additional tablespoon of water. Press into a cookie shape. Bake 7 minutes, then let cool completely before handling, because the cookie firms up as it cools.
    View Nutrition Facts

Notes

Readers also love these Healthy Chocolate Chip Cookies.
 

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Published on May 21, 2023

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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Reader Interactions

13 Comments

Leave a comment or reviewLeave a rating
  1. Donna M Lord says

    5 stars
    Just a question, most peanut butter I’ve used had only had 8 gms of protein, how is your recipe 30gms? Thank you. I will still try your recipe 😊

  2. teri says

    Have not made these yet — not a big fan of peanut butter — is there a substitute or is it ok to leave it out?

    • CCK Media Team says

      Hi, yes there are many substitution options! If you look under the “ingredients” heading in the commentary section, it lists a bunch of peanut butter free options 🙂

  3. Amanda says

    Hey there! I know vegan protein powder affects baking differently and sometimes doesn’t turn out as great. Sorry if I missed it, but have you tried it with that? I can’t use whey protein powder because I’m lactose intolerant

    • CCK Media Team says

      Hi, yes Katie mentions in the commentary using pea protein powder. She has a link in the post to the brand she uses.

  4. Linda Day says

    Oatmeal Raisin sounds great; one question: it says:
    Add up to a tablespoon of raisins to the batter, along with a fourth teaspoon of ground cinnamon.
    Without oatmeal?

    • CCK Media Team says

      Hi thank you for catching that! It seems we forgot the recipe doesn’t have any flour (even oat flour). Katie has made the recipe with half protein powder, half oat flour with success before. Or you could throw in a very small sprinkle of rolled or quick oats before forming into a ball, and that add some nice texture too.

  5. Elsa says

    Hi Katie and team,

    I’m curious what sweetener you used for the nutrition label. Does artificial sweetener work well here?

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