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5 from 6 votes

No Bake Chocolate Peanut Butter Protein Cookies Recipe

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!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Desserts/Breakfast/Snack
Cuisine: American
Method: No Bake
Servings: 14 small cookies or 7 large
Author: Ashley McCrary

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 listed below is calculated using maple syrup.
        • 142 calories/18 carbs/8 sugars/4 proteins

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

Serving: 1cookie | Calories: 117kcal | Carbohydrates: 11g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 0.1mg | Sodium: 110mg | Potassium: 113mg | Fiber: 2g | Sugar: 1g | Calcium: 20mg | Iron: 1mg