No Bake Chocolate Peanut Butter Protein Cookies Recipe
Published Mar 04, 2020 Updated Sep 04, 2024
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These no-bake, healthy Protein Cookies are LIFE. They are so darn delicious and can be whipped up in no time at all. Packed with protein and no refined sugar, you will love this delicious treat. Make a big batch to freeze and enjoy!
Why You’ll Love These Protein Cookies
Y’all, these High Protein Cookies are absolutely diving. They’re gluten-free, dairy-free, and macro-friendly and add that little extra protein you may need to hold you over in between meals (guilt-free! have no). Plus, they refined sugar or flour– just oats!
Each cookie has a whopping 6 grams of protein! Even my kids love them. I’ve shared my favorite protein powders below, but feel free to use your favorite. Make customizations as you see fit- feel free to change up the sweetener, add mix-ins, and more!
Ingredient Notes
All you need are a few simple ingredients, a baking sheet, and parchment paper! These healthy cookies are easily customizable and turn out absolutely delicious every time. See the recipe card below for detailed ingredient amounts and instructions.
- Gluten-Free Rolled Oats ( I love using Bob’s Red Mill)
- Natural Creamy Peanut Butter: I recommend using no-stir natural peanut butter or these cookies may fall apart. Use almond butter, cashew butter, or sunflower seed butter as alternatives if desired.
- Protein Powder of choice: Use your favorite plant-based protein powder for vegan protein cookies, or another type of protein powder (Whey, egg whites, etc).
- Unsweetened Cocoa Powder
- Maple Syrup or Monk Fruit Syrup. Use your sweetener of choice. I love using Monk Fruit in this recipe. It tastes almost the same but makes the cookies low sugar and low carb. If you’re not worried about the sugar you can substitute coconut sugar or brown sugar as well.
- Optional add ins: Feel free to add in dark chocolate chips or chocolate chunks, crush macadamia nuts or almonds, and more!
Step-by-Step Instructions
- In a large bowl, combine the dry ingredients: rolled oats and protein powder. Stir together and give it a mix.
- In a small saucepan combine the wet ingredients: almond milk, peanut butter, syrup, vanilla extract, salt, and cocoa powder. Place on stovetop over medium-low heat, stirring occasionally.
- Once everything is completely dissolved and combined, pour this mixture over the oats and protein powder.
- Mix together with a spoon until combined.
- Place the batter in the fridge for 10 minutes to set. This step is a must to get the perfect size cookies.
- Spoon a dollop of chilled protein cookie dough batter onto a parchment paper-lined cookie sheet. Form the cookie into the desired shape and size.
- Before serving, I suggest adding the pan to the freezer for 10 minutes or so. This will allow them to keep their shape and not fall apart.
- Store any leftovers in an airtight container in the fridge.
Mac’s Pro Tip
Expert Tips
- I recommend using no-stir natural peanut butter or these cookies may fall apart. Use almond butter, cashew butter, or sunflower seed butter as alternatives if desired.
- Use your favorite plant-based protein powder for vegan protein cookies, or another type of protein powder (Whey, egg whites, etc).
- Use your sweetener of choice. I love using Monk Fruit in this recipe. It tastes almost the same but makes the cookies low sugar and low carb. If you’re not worried about the sugar you can substitute coconut sugar or brown sugar as well.
- The nutrition if using Monk Fruit Syrup is:
- 117 calories/11 grams carbs/0.3 Sugars/6 proteins
- The nutrition listed below is calculated using maple syrup.
Storage Tips
Store homemade protein cookies in an airtight container in the fridge for up to a week. These will also freeze for up to 3 months if stored in an airtight container. Simply thaw at room temperature for 10 minutes before serving.
More Protein Powder Recipes
Breakfast & Brunch
Easy Protein Pancakes Recipe (Low Carb)
Breakfast & Brunch
High Protein Sausage & Egg Breakfast Pizza Recipe
Sauces, Dressings, & Dips
Healthy Dill Pickle Cottage Cheese Ranch Recipe
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No Bake Chocolate Peanut Butter Protein Cookies Recipe
Ingredients
- 2 cups gluten free rolled oats
- 1 scoop chocolate protein powder (about 1/4 cup)
- 1/2 cup monk fruit syrup OR honey/maple syrup (See notes)
- 1 tsp pure vanilla extract
- 1/3 cup unsweetened vanilla almond milk
- 1/2 cup + 1 tbsp all natural peanut butter
- 2 tbsp unsweetened cocoa powder
- 1/3 tsp sea salt
Instructions
- Mix the Dry Ingredients: In a medium bowl, combine the rolled oats and protein powder. Stir until well mixed.
- Prepare the Wet Ingredients: In a small saucepan, add the almond milk, peanut butter, syrup, vanilla extract, salt, and cocoa powder. Heat over medium-low, stirring occasionally, until the mixture is smooth and fully combined.
- Combine Wet and Dry: Pour the warm mixture over the oats and protein powder. Stir with a spoon until everything is evenly incorporated.
- Chill the Batter: Transfer the mixture to the fridge and let it chill for 10 minutes. This step is crucial for achieving the perfect cookie texture.
- Shape the Cookies: Line a cookie sheet with parchment paper. Spoon a dollop of the chilled batter onto the sheet, then shape each into your desired cookie size and shape.
- Set the Cookies: For best results, place the cookie sheet in the freezer for about 10 minutes before serving. This will help the cookies hold their shape and prevent them from falling apart.
- Store Leftovers: Keep any leftovers in an airtight container in the fridge to maintain freshness.
Notes
Expert Tips
-
- I recommend using no-stir natural peanut butter or these cookies may fall apart. Use almond butter, cashew butter, or sunflower seed butter as alternatives if desired.
-
- Use your favorite plant-based protein powder for vegan protein cookies, or another type of protein powder (Whey, egg whites, etc).
-
- Use your sweetener of choice. I love using Monk Fruit in this recipe. It tastes almost the same but makes the cookies low sugar and low carb. If you’re not worried about the sugar you can substitute coconut sugar or brown sugar as well.
-
- Nutrition if using Monk Fruit Syrup is:
-
- 117 calories/11 grams carbs/0.3 Sugars/6 proteins.Â
-
- Nutrition if using Monk Fruit Syrup is:
-
- Nutrition listed below is calculated using maple syrup.
-
- 142 calories/18 carbs/8 sugars/4 proteins
-
- Nutrition listed below is calculated using maple syrup.
Storage Tips
Store homemade protein cookies in an airtight container in the fridge for up to a week. These will also freeze up to 3 months if stored in an air tight container. Simply thaw for 10 minutes before serving.ÂNutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi there! can I do this without any syrup? could I add another scoop to substitute?
I haven’t done it that way! You are more than welcome to try it that way, but I always recommend following the recipe as written to get the best results.
So good! Thanks for a healthier version of my favorite cookie!
Thank you! Glad it was a hit
Can I use Coach’s Oats (cracked n toasted oats) instead of rolled oats?
I have not used that so I can’t say for sure. You can certainly give it a try and report back.
Hello! Is there any way I’d be able to use a chocolate protein drink instead of powder? I only have vanilla powder 😬.
I have not tried this option. However, I’m sure that using a protein drink instead of protein powder will result in the final product being too runny.
How many grams is 1 cookie?
I’m sorry but I’m not sure which grams you are referring to. All of the nutritional facts are included at the bottom of the recipe card.
My family loves these, I’ve made 3 batches in the past week. Love that it’s a healthy alternative to store bought cookies, thank you
You are most welcome. I’m so happy your family love them!
Mine were dry and I followed the recipe. More like protein ball
I’m sorry to hear that it didn’t work out for you. If you follow the recipe exactly, the end result should not be very dry.
So good! I do about half the amount of maple syrup, more peanut butter, more protein powder and less cocoa powder to even everything out. Texture and taste is phenomenal
Thank you for trying the recipe and for sharing your modifications!
I substituted the milk for water. I’m trying to cut out as much sugars as possible and I didn’t have almond milk. It worked great! I do wanna ask though- wouldn’t it mix better to put the protein powder in with the wet ingredients? Rather than the rolled oats?
Thank you for your comment! While you can add the protein powder to the wet ingredients, it may make the mixture quite thick and harder to mix. I’ve always had success adding the protein powder to the oats first—it mixes easily and the cookies turn out great every time!