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.
-
- 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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links
These look like amazing no bake cookies! Definitely trying this week.
These look so delicious Mac. Can’t wait to make these with the kids tomorrow.
Let me know whatcha think Lena
Hi!
Could I make these with collagen peptides instead of protein powder? If so, Do you know how much I would need to use?
Yes, you sure can. I would do a 1/4 of a cup
Delicious and easy!!
Thank you Kelsey
Yum! Can’t wait to make these with my daughter! Can I sub any kind of milk?
Yes Stephanie…..you can do any mild substitute………..have a blessed weekend!
I am pregnant and CRAVING chocolate like no other! These are the perfect healthy fix! I added unsweetened shredded coconut and chia seeds for some extra fluff! So good, quick, and easy to make! Thank you, Ashley
Can I use coconut milk or cashew milk instead of Almond? We have an almond allergy
Yes! That should work fine
Any idea how many grams “one scoop” of protein powder is?…scoop sizes vary by brand. Thank you!
Hi Kristen………between 20 – 25 grams of protein.
Would honey be an appropriate substitute for maple syrup or monk fruit syrup?
I don’t eat pb. Could I sub almond butter?
Yes absolutely!