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About This Recipe
These Peanut Butter Chocolate Chip Protein Cookies are so easy to make. All you need is one bowl, then just mix everything together and pop ’em in the oven!
And you’ll never believe how delicious these cookies are!
The black cocoa creates more of a “cookies and cream” type of cocoa flavor compared to flavor that your traditional cocoa powder brings. It also helps keeps the cookies moist, and the resulting product is a flavorful, melt-in-your-mouth, Oreo-cake like chocolate cookie.
The best part? You get a large volume of them for the low amount of calories they pack! If you know anything about me, I hope you know that I am ALL about the VOLUME. All the food and more please!
If you love these low calorie cookies, check out my Pumpkin Chocolate Chip Cookies, Mini M&M Cookies or my favorite Skinny Protein Skillet Cookie!
Why You’ll Love These Peanut Butter Chocolate Chip Cookies
- They are easy as all get out to make. All you need is one bowl, then just mix everything together and pop ’em in the oven!
- They are delicious! Flavorful, melt-in-your-mouth, Oreo-cake like chocolate cookie!
- You get a large volume of them for the low amount of calories they pack!
- Packed with protein so they fill you up!
- Will 100% satisfy your sweet tooth (and chocolate) cravings.
- Protein powder – I used Pescience Peanut Butter Cup which brought an awesome chocolate peanut butter flavor to the cookies. I will say that I haven’t tried other protein powders so I’m not sure on how the texture/flavor would turn out if subbing for a different brand. For all Pescience products, you can use code LaurenFitFoodie to save 10%.
- Black Dutch cocoa powder
- Sugar free chocolate jello pudding mix
- Baking powder
- Canned pumpkin – I used Libby. Can also substitute for applesauce.
- Egg whites
- Mini chocolate chips
How To Make
- Preheat oven to 350 F. Line a baking sheet with parchment paper.
- Combine the protein powder, black cocoa, baking powder, and pudding mix in a medium sized mixing bowl.
- Add in the pumpkin and egg whites and mix thoroughly; then fold in the chocolate chips.
- Scoop the dough onto the pan using a spoon. Divide the dough evenly into 12 cookies (or however many you choose to make).
- Bake for about 8-10 minutes, or until toothpick inserted in center comes out clean. Be sure to watch carefully so you don’t over-bake.
- When cookies are done, remove from pan with a spatula and place on a cooking rack (otherwise cookies will keep baking on the hot pan).
- Once cool, enjoy!
What’s the difference between black cocoa and dark cocoa powder?
Black Dutch cocoa gives these cookies a rich, cookies and cream like chocolate flavor. Dark cocoa powder gives a rich classic chocolate flavor. I get my black cocoa from from Amazon (Wincrest Black Cocoa) or HIIT Nutrition! If you can’t find black cocoa, you can use normal dark cocoa powder (Hershey’s brand).They are honestly BOTH amazing in their own ways.
How should I store these cookies?
Store these cookies in an airtight container in the fridge. These cookies are best the next day, chilled, after the texture has set and the flavors have come together overnight.
Are these cookies gluten-free?
Yes, these cookies are naturally gluten-free.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Peanut Butter Chocolate Chip Protein Cookies
Ingredients
- 1/4 cup chocolate peanut butter protein powder (32g) I used PEScience
- 1 tsp black Dutch cocoa powder (5g)
- 1 tsp sugar free chocolate jello pudding mix (5g)
- ½ tsp baking powder
- ¼ cup + 2 tbsp canned pumpkin (90g)
- 3 tbsp egg whites (46g)
- 1 tbsp mini chocolate chips (14g)
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Instructions
- Preheat oven to 350 F. Line a baking sheet with parchment paper.
- Combine the protein powder, black cocoa, baking powder, and pudding mix in a medium sized mixing bowl.
- Add in the pumpkin and egg whites and mix thoroughly; then fold in the chocolate chips.
- Scoop the dough onto the pan using a spoon. Divide the dough evenly into 12 cookies (or however many you choose to make).
- Bake for about 8-10 minutes, or until toothpick inserted in center comes out clean. Be sure to watch carefully so you don’t over-bake.
- When cookies are done, remove from pan with a spatula and place on a cooking rack (otherwise cookies will keep baking on the hot pan).
- Once cool, enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
