These delicious cookies have been one of my go-to treats lately. They’re packed with protein from a brown rice protein powder I use, as well as some Greek yogurt and an egg yolk. The sugar is kept to a minimum so as to be thoroughly enjoyable!
These cookies have been a great mid-day snack for me and my daughter.
I really like adding protein in various forms to any treat I make, as it helps to balance out my blood sugar.
Eggs, Greek yogurt, whole grains, and protein powder are all great ways of bumping up the amount of protein in a treat, and this recipe employs all of them!
Ingredients and substitutions
- Whole wheat flour – Whole spelt or barley flour can substitute.
- Brown rice protein powder – I use the unsweetened, original Sun Warrior brand, but I think any brown rice protein or other plant-based protein powder will work.
- Baking soda
- Sea salt
- Melted butter – Olive oil or melted coconut oil will substitute.
- Coconut sugar – Use any granulated sugar you like.
- Maple syrup – Honey will also work.
- Vanilla extract
- Egg yolk
- Greek yogurt – I’ve used full-fat and low-fat with great results.
- Chocolate chips
Recipe steps
Mix the butter, sugar, maple syrup vanilla, egg yolk, and Greek yogurt until the mixture is emulsified.
Separately, mix the flour, protein powder, baking soda, and salt together in a bowl.
Mix everything together until a dough forms, adding in the chocolate chips.
Make two large or four smaller cookies and bake 10 minutes.
Protein upgrades
- Add in one tablespoon of hemp seeds.
- Substitute one tablespoon of flour for another of protein powder or collagen peptides.
- Swap out some of the chocolate chips for cacao nibs.
How to use your leftover egg white
- Mix it with another whole egg and make scrambled eggs
- Add it to a egg white omelette
- Use it in my Zucchini Pizza Crust recipe
If you’re looking for a recipe without gluten or protein powder, try this Pre-Workout Protein Cookie, made with pumpkin seed flour!
Chocolate Chip Protein Cookies
Ingredients
WET INGREDIENTS
- 2 Tablespoons melted butter
- 1 Tablespoon coconut sugar
- 1 Tablespoon maple syrup
- 2 Tablespoons Greek yogurt
- 1 large egg yolk
- ½ teaspoon vanilla extract
DRY INGREDIENTS
- 5 Tablespoons whole wheat flour
- 1 Tablespoon brown rice protein powder
- ¼ teaspoon baking powder
- ⅛ teaspoon sea salt
- 3 Tablespoons chocolate chips
Instructions
- Heat the oven to 350℉.
- Mix butter, sugar, syrup, yogurt, yolk, and vanilla.
- Stir in dry ingredients until a soft dough forms.
- Fold in chocolate chips.
- Let the dough sit for 15-20 minutes. This allows the flour to 'soak' and soften, creating better tasting cookies!
- Make 2-4 cookies, as desired.
- Bake 9-11 minutes.
- Cool 10 minutes; they will firm up as they cool.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Yummy!!
Greetings to you! I love you and all of your recipes! Especially the sunflower recipes
Did you know you can use sunflowers that have ground un in the food processor like a flour?
Just stop before it starts to be seed butter.
Thank you so much!
Take care!
Thank you! Yes, sunflower seed flour would be a great substitute!
Hi Lauren! I’m wondering why it’s only the yolk and not the full egg?
I have low insulin production so I’m real strict about limiting sweeteners and starches. I’ve gotten used to a very low level of sweet that’s enjoyable. I’ve used and enjoyed many of your recipes, and I cut the sweeteners to less than your recipe. My A1C is normal, which amazes my doctor that I can maintain it low despite my low insulin, and No Meds!
That’s awesome, good for you!
I use only the yolk because it adds richness and chewiness, while the white would make the cookie more spongy and dry.
I have a lower sugar meringue recipe coming that would make great use of the whites. You can also save it for my Zucchini Pizza Crust: https://www.oatmealwithafork.com/nut-free-and-gluten-free-zucchini-pizza-crust/