Nothing complements a glass of milk like a cookie. If you're watching your waistline but still crave dessert or a late-night treat, try recipes that cut back on carbs and fat and amp up the muscle-building goodness. Delicious and good for you? That's the way these cookies crumble.

I used Lean Body for Her Whey Protein Isolate in Natural Vanilla, but any whey protein blend will work. For the butter, I typically use Earth Balance, but you can substitute butter, ghee, or any buttery spread suitable for baking.

1. Chocolate Chip Peanut Butter Protein Cookies

I think we can agree chocolate and peanut butter are a match made in heaven, right? Well, these cookies taste heaven-sent: surprising, because I kind of threw this recipe together! It's not often that things come out perfect on the first try. These cookies are thick and chewy, with a crunchy outside and gooey chocolate chips inside. It took all my willpower not to eat them all at once!

Chocolate Chip Peanut Butter Protein Cookies

Ingredients

Directions

  1. Preheat oven to 350 degrees F.
  2. Whisk together dry ingredients in a medium mixing bowl.
  3. Mix in peanut butter, syrup, egg white, and vanilla until a dough forms.
  4. Mix in chocolate chips and chopped-up protein bar.
  5. Bake for 10-12 minutes until firm on the edges. The center will set once the cookies cool.
  6. Enjoy immediately, or store in the fridge up to one week (freezing not recommended).

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Nutrition Facts

  • Serving size: 1 cookie
  • Recipe yields: 12 cookies
  • Calories: 104
  • Fat: 5 g
  • Carbs: 11 g
  • Protein: 8 g

2. Peanut Butter Oatmeal Protein Cookies

If you love a crunchy, chewy cookie, these peanut butter oatmeal cookies are for you! The flavor strikes the right balance of sweet and salty without being too rich. Not to mention, six of these crave-worthy cookies total just over 300 calories, and they're high in protein and low in fat—perfect for a post-workout snack.

The peanut butter flavor is a nice complement to the oats, but you can substitute almond butter, cashew butter, or sunflower seed butter instead. My favorite way to enjoy these cookies is dunked in a glass of cold almond milk. Yum!

Peanut Butter Oatmeal Protein Cookies

Ingredients

  • Unflavored or vanilla protein powder, 30 g
  • Old-fashioned rolled oats, 1/2 cup
  • Truvia brown sugar blend (or sweetener of choice), 1 tbsp
  • Pyure organic stevia blend (or sweetener of choice), 1 tbsp
  • Baking soda, 1/8 tsp
  • Natural creamy peanut butter, 2 tbsp
  • Egg white, 2 tbsp (1 large)
  • Sugar-free maple syrup, 2 tbsp
  • Vanilla extract, 1/4 tsp
  • Butter extract (optional), 1/4 tsp
  • Mini chocolate chips, 2 tbsp
  • Salt (optional), 1/4 tsp

Directions

  1. Preheat oven to 350 degrees F.
  2. Combine dry ingredients in a medium bowl.
  3. Add peanut butter and remaining wet ingredients, mixing until combined.
  4. Fold in chocolate chips.
  5. Lightly coat a baking sheet with cooking spray.
  6. Scoop cookie dough onto prepared sheet by rounded tablespoonfuls.
  7. Bake for 8-10 minutes, or until edges are firm and golden brown.
  8. Let cool 5-10 minutes before eating. Store any leftovers up to one week at room temperature.

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Nutrition Facts

  • Serving size: 1 cookie
  • Recipe yields: 10 servings
  • Calories: 59
  • Fat: 2.5 g
  • Carbs: 7 g
  • Protein: 4 g

3. Frosted Protein Sugar Cookies

A sugar-free sugar cookie: sounds like an oxymoron, right? Believe it or not, these cookies each contain just 1 gram of sugar, 80 calories and 3 grams of net carbs—but 5 grams of protein! These aren't exactly "low fat" at just under 5 grams per cookie, but then again, no one should subsist on cookies alone.

Even if you're on a strict diet, two or three of these "healthified" sugar cookies won't blow your nutrition. Did I mention they're soft, with just the right amount of "bite," and that the frosting is to die for?

Frosted Protein Sugar Cookies

Cookie Ingredients

  • Vanilla protein powder, 80 g
  • Coconut flour, 6 tbsp
  • Pyure organic stevia blend, 1/4 cup
  • Salt (optional), 1/4 tsp
  • Baking soda, 1/4 tsp
  • Creamy cashew butter, 2 tbsp
  • Smart Balance buttery spread, 2 tbsp
  • Water (may need to adjust depending on protein powder used), 3 tbsp
  • Egg white, 2 tbsp (1 large)
  • Sugar-free maple syrup, 1 tbsp
  • Vanilla extract, 1/2 tsp

Frosting Ingredients

  • Confectioner's erythritol (or powdered sugar), 1/2 cup
  • Tapioca starch, 1 tbsp
  • Unsweetened almond milk, 2 tbsp
  • Smart Balance buttery spread, 1 tbsp

Directions

  1. Preheat oven to 350 degrees F.
  2. Whisk together dry cookie ingredients in a small mixing bowl.
  3. Add wet ingredients, and mix until a dough forms.
  4. Line a baking sheet with parchment paper or lightly spray with cooking spray.
  5. Form balls of dough with a tablespoon and place 2" apart on sheet.
  6. Press balls flat to roughly half an inch thick using the back of a spatula or your hand.
  7. Bake for 8-10 minutes until edges are firm but center is still soft (cookies will set upon cooling). I flattened mine a little more fresh out of the oven with the back of a spatula.
  8. While cookies cool, combine frosting ingredients in a separate mixing bowl until smooth.
  9. Spread frosting over cookies and decorate with sprinkles if desired. Enjoy!
  10. Cookies can be stored at room temperature for several days or frozen up to a month.

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Nutrition Facts

  • Serving size: 1 cookie (with frosting)
  • Recipe yields: 12 cookies
  • Calories: 81
  • Fat: 5 g
  • Carbs: 5 g
  • Protein: 5 g

4. White Chocolate Pumpkin Protein Cookies

I love white chocolate; if you ask me, it's always pumpkin o'clock somewhere. I can't resist the rich pumpkin and warm spices combined with melty white chocolate! I may or may not have eaten half the batch the first day. Luckily, half the batch totals only 390 calories. Did I mention these are full-sized cookies, about the size of the ones at Subway?

White Chocolate Pumpkin Protein Cookies

Ingredients

  • Vanilla protein powder, 60 g
  • Coconut flour, 1/4 cup
  • Pyure organic stevia blend, 1/4 cup
  • Baking soda, 1/2 tsp
  • Pumpkin pie spice, 1-1/2 tsp
  • 100% canned pure pumpkin (no added sugar), 2/3 cup
  • Egg whites, 1/4 cup (2 large)
  • Earth Balance buttery spread, melted, 2 tbsp.
  • White chocolate chips, 1/4 cup (1 oz.)
  • Vanilla extract, 1/2 tsp
  • Maple extract, 1/4 tsp
  • Salt (optional), 1/4 tsp

Directions

  1. Preheat oven to 350 degres F.
  2. Whisk together dry ingredients in a medium mixing bowl.
  3. Mix in wet ingredients until smooth.
  4. Stir in white chocolate chips.
  5. Lightly spray a full baking sheet with cooking spray, then drop batter by rounded tablespoons onto sheet.
  6. Bake for 20-25 minutes until golden brown underneath and cooked through. I flatten my cookies with the back of a spatula right after they come out to make them chewier and less fluffy, but that's optional.
  7. Let cool 5-10 minutes and enjoy!
  8. Store any leftovers in the fridge up to one week or the freezer up to one month.

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Nutrition Facts

  • Serving size: 1 cookie
  • Recipe yields: 12 cookies
  • Calories: 65
  • Fat: 3 g
  • Carbs: 5 g
  • Protein: 6 g
Recipe

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