Double Chocolate Protein Cookies
Why you’ll love this recipe
- This recipe is easy to put together using one bowl.
- These double chocolate protein cookies use swerve to cut down on sugar.
- Under 100 calories per cookie!
- Kids and adults will both love these cookies.
- Add in white chocolate, nuts or even a flavored protein for a play on flavors.
How to measure out these cookies
I like using the 1.5 Tbsp. Cookie Scoop from Target for these cookies. I also have the smaller 1″ which makes a smaller cookie. Both are great. You can use 1.5 tbsp. to scoop out your double chocolate protein cookies into equal size balls before placing on the baking sheet.
How can I add more protein?
You can substitute some of your oat flour with whey protein. I like using Bob’s Red Mill unflavored whey protein concentrate or vanilla protein powder. You could even add chocolate whey protein and call them triple chocolate cookies …
Benefits of oat flour
These double chocolate protein cookies use oat flour which is packed with nutritional benefits. Oat flour is made with ground oats and most of the time only contains one ingredient—whole grain oats. You can even make your own oat flour at home with a high-speed blender or purchase store-bought varieties at some grocery stores. I am using Bob’s Red Mill Oat Flour. It is said that oat flour may sustain energy levels, have cardiovascular benefits, lower cholesterol, rich in vitamins and minerals and 1 cup has 15.3 grams of protein. You can substitute with gluten free flour, all-purpose flour or your favorite baking flour.
Do you need to use a stand mixer?
No! I use a hand mixer for this recipe. This is recommended in order to get the butter and sugar to completely mix prior to adding the dry ingredients to the double chocolate protein cookies.
Mix in ideas for these cookies
These double chocolate protein cookies would be great with the addition of white chocolate chips, chopped walnuts or fun flavored extracts like peppermint, mint or almond.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for these double protein chocolate cookies.
This recipe makes 18 cookies using a 1.5 Tbsp. cookie scoop. You can also make this into smaller cookies. Adjust the bake time back by a few minutes and monitor if making them smaller.
Oat Flour: you can substitute oat flour with all-purpose flour 1:1.
Vanilla Protein Powder: this recipe uses 1 (31g) scoop of vanilla protein powder. Use your favorite brand to bake with. You can also substitute with other flavors to make different flavored cookies. I love using PEScience Gourmet Vanilla and Optimum Nutrition Vanilla Ice Cream.
Unsweetened Cocoa
Swerve Brown Sugar: I am using Swerve Brown Sugar replacement for these cookies to avoid added sugar and higher-calorie cookies. You can substitute with real brown sugar 1:1.
Swerve Granular Sugar: I am using Swerve Granular Sugar replacement for these cookies to avoid added sugar and higher-calorie cookies. You can substitute with real white sugar 1:1.
Unsalted Butter
Eggs
Vanilla Extract
Chocolate Chips: for this recipe I am using Lily’s Dark Chocolate Chips. You can use milk chocolate, dark or even white chocolate chips for this recipe. This is where the double comes from in double chocolate cookies.
How to make these double chocolate protein cookies
Step 1: preheat and prep
Preheat the oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
Step 2: mix wet ingredients
In a mixing bowl, add room temperature butter and sugar. With a hand mixer beat the sugar and butter until fully combined. This may take up to 5 minutes until you have a good combination of the two. Be sure there are no chunks of butter left.
Add the egg and vanilla and mix until combined.
Step 3: add the dry ingredients
Then, in the same bowl, add in the oat flour, baking soda, salt, cocoa and protein powder. Mix with a hand mixer to combine.
Step 4: fold in chocolate chips
Fold in the chocolate chips.
Step 4: bake
Using a 1.5 Tbsp. cookie scoop, or 1.5 Tbsp., scoop batter into round 18 cookies and place on the parchment lined baking sheet approximately 2 inches apart. Do not flatten. You will need to work in batches. Bake for 9-10 minutes. Remove and repeat with remaining batter.
Step 4: cool and enjoy!
Allow cookies to cool on pan for 5 to 10 minutes before transferring to a cooling rack. If you want extra gewy cookies allow to cool for a few minutes and enjoy your double chocolate protein cookies immediately.
Check out some of our other recipes!
Double Chocolate Protein Cookies
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Equipment
- Hand Mixer
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter room temp
- 1/2 cup Swerve Brown Sugar
- 1/3 cup Swerve Granular Sugar
- 1 egg preferably room temp
- 2 tsp. vanilla extract
Dry Ingredients
- 3/4 cup Oat Flour 90g
- 1 scoop Vanilla Protein Powder 31g
- 1/3 cup Cocoa Powder unsweetened
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup dark chocolate chips using Lilys
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a mixing bowl, add room temperature butter and sugar. With a hand mixer beat the sugar and butter until fully combined. This may take up to 5 minutes until you have a good combination of the two. Be sure there are no chunks of butter left.
- Add the egg and vanilla and mix until combined.
- Then, in the same bowl, add in the oat flour, baking soda, salt, cocoa and protein powder. Mix with a hand mixer to combine.
- Fold in the chocolate chips.
- Using a 1.5 Tbsp. cookie scoop, or 1.5 Tbsp., scoop batter into round 18 cookies and place on the parchment lined baking sheet approximately 2 inches apart. Do not flatten. You will need to work in batches. Bake for 9-10 minutes. Remove and repeat with remaining batter.
- Allow cookies to cool on pan for 5 to 10 minutes before transferring to a cooling rack. If you want extra gewy cookies allow to cool for a few minutes and enjoy your double chocolate protein cookies immediately.
Notes
- Make sure your butter is at room temperature.
- Use all-purpose flour or gluten-free flour in place of oat flour.
- If you don’t want to add protein powder, add more oat flour at a 1:1 ratio.
- You can add chocolate protein powder to make them extra chocolatey.
- Nutritional information is an estimate and will vary with substitutions.
You gotta make these.. i used the PEscience chocolate fudge and it was amazing and again my kids a have no idea that these are healthy for everyone!!
Cheers as I munch on another cookie
This cookie was so amazing. Even my son had one and was shocked how good they were. And one is plenty and fulfilling. Great recipe!
Yay!!!! Thank you!