This single serving protein cookie recipe is packed with over 25 grams of protein!
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
Step by step protein cookie recipe video
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.
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.
How to make a single serving protein cookie
Step One: 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.
Step Two: 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 as well.
Step Three: Mix in the peanut butter, vanilla extract, water, and optional liquid sweetener to form a protein cookie dough.
Step Four: Form into a large ball, or make two smaller balls if you want two chocolate chip protein cookies.
If you prefer a flatter cookie, press the ball into a cookie shape with your hands or a fork, because these will not spread in the oven.
Step Five: Place the unbaked cookie on a baking tray, and bake on the oven’s center rack for seven minutes.
Step Six: 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
The recipe was adapted from my Vegan Peanut Butter Cookies and Protein Cookies.
Single Serving Protein Cookie
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 baking soda
- 1/16 tsp 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
Video
Notes
Easy Single Serving Desserts
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 😊
Hi Donna, the rest of the protein comes from the protein powder.
Hello. Not sure if this was actually answered but the 30g refers to the weight of the peanut butter and not the grams of protein.
Have not made these yet — not a big fan of peanut butter — is there a substitute or is it ok to leave it out?
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 🙂
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
Hi, yes Katie mentions in the commentary using pea protein powder. She has a link in the post to the brand she uses.
Can PBFit be used instead of peanut butter?
Sorry we have never used that. Be sure to report back if you experiment!
I’m curious about this as well! Please let us know if you try it with success!
I use half protein powder and half PB fit and it works really well for me (and I make these a lot). Even with the extra PB fit it isn’t too peanut buttery in flavor, just adds a bit more to the texture.
** I also whisk all the ingredients except the protein powder(s) until smooth first and flatten/shape the cookie a bit more and it turns out great.
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?
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.
This was delicious! So much better than lenny and larrys.
Hi Katie and team,
I’m curious what sweetener you used for the nutrition label. Does artificial sweetener work well here?
For the sweetner, can you use honey or maple syrup?
I used maple syrup and it was great
I would love to try this recipe.. any chance that it can be cooked in the air fryer?
It sounds like a fun experiment but we have never tried!
What peanut butter do you use to get 12g of fat.
All mine for 2 tbls have 16g.