High Protein Chocolate Chip Cookies

You Gotta Try This Recipe Over The Christmas Holidays…

If you could have been at my house this past Saturday your mouth would have been watering from the smell of freshly baked cookies in the oven.

But these are not just any ordinary cookies…
Oh no, they are Patricia’s Secret Recipe:

High Protein Oatmeal, Peanut Butter, & Chocolate Chip Cookies!

I don’t know about you, but I LOVE freshly baked home made cookies. They just fill your belly with delicious goodness that makes you feel warm and cozy all over. There’s nothing like sitting back with with tall glass of milk and savoring a soft and chewy freshly baked cookie that’s still warm from the oven… Yummmy!

High Protein Chocolate Chip Cookies
Trish with a plate of freshly baked high protein cookies.

These cookies are a healthier version of the original recipe because in place of flour she used an equal measure of Vanilla Flavor Iso-Smooth Protein Powder. And instead of using sugar she used Stevia, so they are much lower in carbs than regular cookies.

Here’s the High Protein Cookie recipe…
– 1 cup Blue Star Vanilla Iso-Smooth Protein Powder
– 1 tsp Baking soda
– 1/4 tsp Salt
– 1/2 cup Unsalted butter, at room temperature
– 3/4 cup Natural creamy peanut butter
– 1/2 cup Stevia
– 1/2 tsp Pure vanilla extract
– 1 Large egg
– 1/2 cup Rolled oats
– 3/4 cup Semi-sweet chocolate chips

Preheat oven to 350 degrees F.

Line two baking sheets with parchment paper and set aside.

Whisk together the (Blue Star) Vanilla Iso-Smooth Protein Powder, baking soda and salt, set aside.

On medium speed, cream together the butter, natural peanut butter, Stevia and vanilla extract, for about 3 minutes. Add the egg and beat to combine. On low speed, add the protein powder mixture in 2 additions until just combined after each addition.

Stir in the oats, and then the chocolate chips.

Use a tablespoon to measure each cookies and drop dough onto prepared baking sheets about 2 inches apart.

Bake for 10 minutes, or until the cookies are lightly golden around the edges. Cool completely on the baking sheet and then enjoy!

Nutritional Info:
Each cookie contains approx.
– 10 grams of fat
– 10 grams of carbs
– 10 grams of protein
(depending on how big you make them)

Give this recipe a try and I strongly suggest you make double portions because these cookies will not last long… They are Sooo Good 😉

About The Author


Lee Hayward is a former competitive bodybuilder and muscle building coach who has been online coaching people since 1997. His work has been featured in several international magazines such as: FLEX, Muscle Insider, Muscle Mag International, Testosterone, Ironmag, and Forbes. Lee's main focus right now is with helping men over 40 - who don't want to be fat anymore - lose the gut, build muscle, and get back in shape. If you're ready to "Start Again" for the last time and finally build a lean healthy body that you can be proud of, just e-mail Lee to discuss a realistic action plan that's right for you... lee@leehayward.com


  • Art

    If you used Bell Plantation’s PB2 powdered peanut butter in place of natural peanut butter you can save a ton of calories and mostly in the form of fat, still have the protein you expect from peanut butter, and it tastes great. 2 Tablespoons of natural peanut butter is between 180-190 calories. 2 tablespoons of PB2 is 45 calories so the recipe as you have it would add 720 to 760 calories from peanut butter while the recipe with PB2 would only add 180 calories from PB2. (1/2 cup = 8 tablespoons.) A recipe that is 10g fat, 10g protein & 10g carbs is 50% fat. (1g protein = 4 calories, 1g carbs = 4 calories & 1g fat = 9 calories) If this recipe made 1 dozen large cookies, that would be a saving of 50 calories each and the balance between carbs, protein and fat would be much more even. (10g protein, 10g carbs and 2.4 g fat or 40 calories from protein, 40 calories from carbs and 21 calories from fat)

  • Bruce Hancock

    Hey Lee,
    Sounds good, really good, but how many cookies should this recipe make and what’s the calorie count, in total or per cookie, as Patricia makes them?

    Is there a recommended substitute for peanut butter and still gets some good fats?

  • Art,

    Cool, I’ll have to check that out. Thanks for sharing.

  • Bruce Hancock,

    Trish made about 20 cookies from this recipe.

    So when you break it down each cookie contains approx.
    – 10 grams of fat
    – 10 grams of carbs
    – 10 grams of protein

    Each gram of protein and carbohydrate has 4 calories. And each gram of fat has 9 calories. So you are getting 170 calories per cookie.

  • Jim USMC

    This cookie probably tastes good. It’s anice recipe. However, this is a very vey expensive cookie.

  • Joe

    The problem is that I would eat all the cookies in a sitting! =\

  • Jim USMC

    I re-thought this over for a while and think this cookie would be a good choice with a glass of fat free milk for a last snack in the evening before bed.

    20 cookies is 10 to 20 snacks that ‘sort of’ spreads the cost out.

    Besides, it’s bound to be easier on one’s digestion, at that time of night, than a high protein raw terradactyl. 🙂

    Also, Stevia isn’t sucrose. Stevia was discovered in South America by a Botanist whose first name is Estevia (aka: Steve). It’s a plant sweeter than sugar.

    The actual first use of Estevia by the natives is lost in pre-history. But, it is thought to have begun very shortly after they discovered dirt.. 🙂

  • dave heath

    Me cookie monster. Me need more cookies……….num numnum

  • Mark

    Wait… 1/2 *cup* of Stevia? That can’t be right.

  • Paul M

    I made these like the recipe said, except i used baking powder instead of soda by accident. Cookies came out very fragile and broke into crumbs extremely easily. It was still very good and I would definitely make them again but my only concern is all the fat in it, almost makes it not far from regular peanut butter cookies, just higher protein. I was wondering if anyone tried something in place of butter. I am experimenting with using gelatine where a saturated fat like butter would hold it together. I’m not sure though how well baking cookies with gelatine in them would turn out if at all.