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.
