Desserts · Cookies

Protein chocolate chip cookies

Name: Protein chocolate chip cookies
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Yield: 16 servings
Ingredients: 2 1/4 cups oatmeal, blended to flour; 3 scoops, vanilla whey protein; 2/3 cup nonfat Greek yogurt; 1/3 cup peanut butter; 2 egg; 1/3 cup erythritol; 2 tbsp packed brown sugar; 1 tsp vanilla extract; 3/4 tsp baking soda; 1/4 tsp salt; 3 oz dark chocolate 70-85%, chopped

The cookie rebuilt on whey, oat flour and Greek yogurt instead of a stick of butter and two cups of sugar. Chewy, real chocolate, and roughly five times the protein a cookie.

Time: 26 min (15 prep + 11 cook)
Servings: 16
Per serving: 153 kcal
Protein: 8 g

Both directions are legitimate — the score measures fullness per calorie, not virtue. Every version is the same dish, rebalanced.

Ingredients

2 1/4 cups oatmeal, blended to flour180 g
3 scoops, vanilla whey protein90 g
2/3 cup nonfat Greek yogurt170 g
1/3 cup peanut butter80 g
2 egg100 g
1/3 cup erythritol60 g
2 tbsp packed brown sugar30 g
1 tsp vanilla extract5 g
3/4 tsp baking soda4 g
1/4 tsp salt2 g
3 oz dark chocolate 70-85%, chopped90 g

Every ingredient links to its food page — same data, same score, same formula.

Steps

Blend the oats to flour, then mix everything except the chocolate into a thick, sticky dough.
Fold in the chopped chocolate and chill 15 minutes — whey doughs are stickier than butter doughs and cold makes them scoopable.
Scoop 16 and flatten each slightly; they spread far less than a butter cookie, so shape them the way you want them.
Bake at 175°C for 9–11 minutes and pull while the middles still look wet. Whey goes from chewy to chalky in about ninety seconds — this is the entire skill.

Why does protein baking go dry?

Whey squeezes out water as it sets, and it sets faster than flour does. Under-baking by a minute and adding a wet ingredient that isn't fat — here, Greek yogurt — is how you get chew instead of sawdust.

Alternative

Chocolate chip cookiesthe butter-and-sugar original0

Why this score

easy to overeat

Dense calories with little protein, volume or fiber to fill you up.

Three routes to fullness — one is enough

20% of kcal

12% water

14 g/Mcal

What pulls it down

12%

How scores work

Computed on the finished dish, not an average of the parts: 2447 kcal goes into the pot, 811 g of ingredients comes out as ~620 g of food → 395 kcal per 100 g. Cooking moves water, and energy density is the score's biggest lever — so we show the math. Full formula here.

Per

Calories: 395
Protein: (20%); 21 g
Fat: (34%); 16 g
Carbohydrates: (46%); 49 g
of which sugar: 11 g
Fiber: 5 g
Sodium: 541 mg

Percentages are the share of calories from each macronutrient.

Computed from the ingredients' USDA data — nothing typed by hand. Every number is traceable, every score recomputable.

More desserts

Photo: AI-generated. Nutrition and score are computed from the ingredients with the published formula — this recipe hasn't been kitchen-tested by us yet.