Single Serving Protein Cookie - Over 25 grams of Protein!

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

Watch the step by step protein cookie recipe video above

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

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.

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 too.

Mix in the peanut butter, vanilla extract, water, and optional liquid sweetener to form a protein cookie dough.

Form into a large ball, or make two smaller balls if you want two protein cookies.

If you want a flatter cookie, press the ball into a cookie shape with your hands or a fork, because these will not spread in the oven.

Place the unbaked cookie on a baking tray, and bake on the oven’s center rack for seven minutes.

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

katie way:

1.5 tbsp peanut butter (22g), 14g sugar in the raw, 2 tbsp water, all else the same.

The recipe was adapted from my Vegan Peanut Butter Cookies and Protein Cookies.

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 each: baking soda and salt
optional chocolate chips, chopped peanuts, etc.

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