Double chocolate protein cookies
25 min · 8 g protein · 63 cals / serving
Thick, soft-baked cookies with deep cocoa flavour and melty pockets of dark chocolate, finished with a few flakes of salt. Greek yogurt and egg white make the dough, so they come out cakey-soft instead of dry.
Ingredients
- 2/3 cup nonfat Greek yogurt
- 2 tsp packed brown sugar
- 1/2 tsp stevia, pure stevia powder, or sweetener equal to 1/2 cup sugar
- 1 tsp vanilla extract
- 2 1/2 scoops (75 g) whey protein, chocolate or vanilla
- 5 tbsp cocoa powder, unsweetened
- 1/3 cup whole grain oat flour, or blitzed rolled oats
- 1/2 tsp baking soda
- 1/8 tsp salt, plus a few flakes for the tops
- 2 tbsp dark chocolate 70-85%, 70%, chopped
Steps
- Heat the oven to 350°F and line a baking sheet with parchment.
- Whisk the yogurt, egg whites, brown sugar, stevia and vanilla together until smooth.
- Add the whey protein, cocoa, oat flour, baking soda and salt and stir into a thick, sticky dough. Fold in three quarters of the chopped chocolate. Rest the dough 10 minutes so the oat flour hydrates and it firms up.
- Scoop 12 mounds onto the sheet with a wet tablespoon and flatten them to about ½ inch thick; they barely spread. Press the rest of the chocolate and a few salt flakes into the tops.
- Bake 8–10 minutes, until the edges are set and the middles still look a little soft. Cool on the sheet for 10 minutes; they firm up as they cool. Overbaking is what makes protein cookies dry.
Good to know
Which protein powder works?
A whey or whey-casein blend bakes best. Plant protein powders drink up more liquid; add a spoonful more yogurt if the dough feels stiff.
Do they keep?
In a closed box in the fridge for 4 days. Ten seconds in the microwave brings back the soft middle.
Per
- Calories
- 215
- Protein
- (49%)
- 26 g
- Fat
- (19%)
- 5 g
- Carbohydrates
- (32%)
- 20 g
- of which sugar
- 6 g
- Fiber
- 5 g
- Sodium
- 430 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 752 kcal goes into the pot and 390 g of ingredients comes out as about 350 g of food: 215 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.