My single serve protein cookie recipe went viral, and one of the most frequently asked questions was “how can I make a whole batch of these?!” So, here ya have it – a big batch protein cookies recipe, with just 6 simple ingredients! These cookies are gluten-free, dairy-free, and easily made vegan (just like the last recipe) but totally indulgent and delicious. Throw this recipe into your weekly meal prep as an easy protein snack or protein-packed dessert!
Why You’ll Love These Protein Cookies
These cookies are everything you could want in a protein-packed treat – rich, soft, chewy, and naturally sweetened. They’re made with protein powder, creamy peanut butter, and your choice of oat flour or almond flour for a nutritious, allergy-friendly alternative to traditional cookies. Plus, there’s no refined sugar, and they’re so easy to customize – add chocolate chips, skip them, or toss in chopped nuts or dried fruit!
- Made with just 6 ingredients!
- Ready in under 20 minutes.
- Naturally gluten-free, dairy-free, and refined sugar-free.
- High in protein and perfect for a healthy snack or dessert!
Frequently Asked Questions
Can I use almond flour instead of oat flour?
Yes! Almond flour works beautifully in this recipe and gives the cookies a rich, buttery flavor and tender texture. If you’re looking for nut-free, stick with oat flour.
What kind of protein powder did you use?
I used the Be Well By Kelly Vanilla Grass-Fed Beef Protein Powder, which is non-dairy and great for baking. You can use your favorite protein powder – just make sure it’s unsweetened or mildly sweetened for best results.
Can I make these protein cookies sugar-free?
Absolutely! Swap out the maple syrup for a sugar-free alternative like monk fruit syrup or a few drops of liquid stevia. Just note that texture and sweetness may vary slightly depending on your swap.
Sam’s Recipe Tips
- For best texture, make sure your peanut butter is smooth and runny – not thick or dry.
- Don’t over-bake! The cookies firm up as they cool, so remove them once they’re lightly golden at the edges.
- Add-ins like chia seeds, flaxseed, or chopped nuts can boost nutrition even further.
Storing and Freezing Tips
Store these cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. They also freeze beautifully – just pop them in a freezer-safe bag or container and store for up to 2 months. Let them thaw at room temp or warm slightly before enjoying.
More Protein-Packed Recipes You’ll Love
The BEST Protein Cookies (one-bowl!)
Equipment
- 1 large baking sheet
- 1 large bowl
Ingredients
- 1 1/2 cups oat flour or almond flour
- 1/3 cup non-dairy milk
- 1/2 cup vanilla or unflavored protein powder
- 1/2 cup creamy peanut butter unsweetened
- 1/4 cup maple syrup or your preferred liquid sweetener
- 1/2 cup chocolate chips optional
Instructions
- Preheat oven to 350° Fahrenheit and line a cookie sheet with parchment paper.
- Add all ingredients except chocolate chips to a large bowl and mix until fully combined. Then, fold in the chocolate chips, if using.
- Scoop 2-tablespoon sized balls of cookie dough onto the cookie sheet, spacing each cookie a few inches apart. Once all cookies are scooped, gently press the top of each cookie to slightly flatten it.
- Bake for 12-15 minutes, or until cookies are lightly golden brown around the edges then remove from the oven and let cool before serving or storing.
6 Comments
The Real Person!
Hey can I use coconut flour so you think?
The Real Person!
Can the peanut butter be replaced with almond?
The Real Person!
Yes definitely!
The Real Person!
Just made these for the family and they were yum. Thank you for the recipe. Will definitely make again. Big hit here.
The Real Person!
Just made these for the family and they were yum. Thank you for the recipe. Will definitely make again.
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