Free Printable: Low Carb & Keto Food List

• Why You Need My Protein Cookie Recipe
• Ingredients & Substitutions
• How To Make Protein Cookies
• My Recipe Tips
• Protein Cookies (Easy Recipe) Recipe card
• Gratitude Moment
• Recipe Reviews

I’ve been on a kick to add more protein to baked goods for a few years now. These protein cookies are a fun twist on my flourless peanut butter cookies — I added protein powder, tossed in chocolate chips (because, why not?), adjusted the ratios, and added a sprinkle of sea salt. The result? Soft, chewy cookies that are like a blend of peanut butter and chocolate chip cookies — that you can feel good about. So next time you want an extra boost of protein in your treats (yes, really), make this protein cookie recipe with me!

Why You Need My Protein Cookie Recipe

• Hello, chocolate and peanut butter – These taste like a peanut butter cookie studded with melty chocolate chips. You’ll love the flavor and soft, chewy texture!
• Clean ingredients – Just 6 of them, plus salt! My protein chocolate chip cookies are naturally low carb and gluten-free, with no refined sugar or flour.
• Boost of protein – 8 grams of protein in each cookie! If you’re a fan of protein-packed baked goods like this, don’t miss my protein muffins , protein donuts , protein bars , protein brownies , and peanut butter protein balls , too.
• Quick and easy – You can enjoy these in just 20 minutes! I love them for a quick healthy snack , workout boost, or better-for-you dessert .

Ingredients & Substitutions

Here I explain the best ingredients for my peanut butter protein cookies, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Peanut Butter – You’ll need the thick kind. I like this one with no sugar added . Another nut butter or even seed butter might work, but many of them are runny, so that would change the texture of your cookies.
• Protein Powder – This is how we get high protein cookies! I recommend whey protein powder for the best texture. Other protein powders, such as plant-based protein or egg white protein, might work (and would make this recipe dairy free), but I find they work differently than whey and could affect the end result. Let me know how it goes if you try a substitute!
• Sweetener – Besti Monk Fruit Allulose Blend is my go-to, because it’s 100% natural, tastes like sugar, and doesn’t dry out your protein cookies. If you like a brown sugar flavor, replace half of the regular Besti with Besti Brown instead. Other sweeteners will work, but many are more drying.
• Eggs – Flax eggs work, too.
• Chocolate Chips – Use your favorite. I love these sugar free ones ! You can also swap them with raisins or dried cranberries .
• Vanilla Extract – I use this brand . Feel free to switch things up with other extracts, like almond extract or maple extract.
• Sea Salt – A little in the dough balances the sweetness, and I like a little flaky sea salt on top, but this is optional.

How To Make Protein Cookies

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the dry ingredients. In a large bowl, whisk together the protein powder, Besti, and sea salt, breaking up any lumps.
2. Add the wet ingredients. Whisk in the eggs, then stir in the peanut butter and vanilla. Your protein cookie dough mixture should be smooth and thick, like a stiff peanut butter.
3. Press the cookies. Use a medium cookie scoop to scoop the dough onto a parchment lined baking sheet , spacing 2 inches apart. Use a fork in a crisscross pattern to flatten into a cookie shape, about 1/4 inch thick.

1. Add the chocolate chips. Dot them over the tops of the cookies and press in gently.
2. Pop in the oven. Bake the protein cookies, until they are semi-firm and not sticky on top, but slightly underbaked. If you want the optional flaky sea salt, sprinkle it over them while they are warm. Gently transfer to cooling rack to firm up before enjoying!

My Recipe Tips

• I highly recommend a cookie scoop. This dough is sticky and difficult to form without one, plus a scoop ensures your protein cookies are all the same size and bake at the same rate. This scoop is my favorite! Pack the dough in before releasing.
• Why flatten the cookies with a fork? It’s about texture! I used to just flatten with the palm of my hand, and the texture is much better using the fork method – just like any other peanut butter cookies.
• If your fork sticks to the cookies when flattening, dip the tines in water between presses. Sometimes I need to do this and sometimes not.
• Chocolate chips go on top of the cookies, not mixed into the batter. I really wanted chocolate chip protein cookies, but when I tried mixing them in, they melted all over the pan. They stay intact quite well if they are on top, and you can still press them in a bit.
• If your cookies aren’t baking evenly, rotate the pan halfway through. And a good baking sheet makes all the difference—I have this sheet pan in every size for even baking!
• For best texture, underbake slightly. Overbaking can cause too much peanut butter oil to leak out, leaving the cookies dry. A little oil is normal, but if there’s a lot, they’ve been in the oven too long.
• Be careful transferring the cookies to the cooling rack. They are very fragile right out of the oven, so I use this cookie spatula to transfer them. Don’t use your hands, or they might break!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1/2 cup Whey protein powder (or any unsweetened protein powder of your choice) ▢
• 1 cup Besti Monk Fruit Allulose Blend ▢
• 1/2 tsp Sea salt ▢
• 1 cup Peanut butter (no sugar added; creamy, not runny) ▢
• 2 large Eggs (at room temperature) ▢
• 1 tsp Vanilla extract ▢
• 1/3 cup Sugar-free dark chocolate chips ▢
• Flaky sea salt (optional) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C). Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the protein powder, sweetener, and sea salt, breaking up any lumps.
3. Add the eggs and whisk at the edge of the bowl to mix the yolk and white. Add the peanut butter and vanilla, and stir until smooth and thick (the texture should be like a more stiff peanut butter).
4. Scoop the cookie dough using a medium cookie scoop , and release balls of dough onto the lined baking sheet, spaced at least 2 inches apart. Use the tines of a fork to flatten the balls into cookies, first in one direction and then the opposite direction, to about 1/4 inch (~1/2 cm) thickness.
5. Dot the chocolate chips over the tops of the cookies and press in gently. Try to avoid having the chocolate directly touching the parchment paper.
6. Bake for 10-12 minutes , until the cookies are semi-firm and not sticky on top, but slightly underbaked.
7. Sprinkle flaky sea salt over the cookies if you like (optional). Do this right away while they are hot, so that the salt sticks.
8. Use a cookie spatula to carefully transfer the cookies to a cooling rack. Cool completely to firm up.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 protein cookie, about 2 1/4 inches in diameter

• Tips: Check out my recipe tips above to help you get evenly baked cookies with the right texture, avoid sticking or chocolate melting all over your pan, and prevent the cookies from falling apart.
• Store: Keep your protein cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 2 weeks.
• Freeze: You can freeze the baked cookies, or just scoops of raw cookie dough (without chocolate chips). Thaw on the counter overnight before enjoying or baking.

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Protein Cookies

Gratitude Moment

I’ve been making these protein cookies since 2018, but every time I seem to change a little something (lol).

This last time, I really feel like I’ve nailed it. I switched to whey protein powder (I used to use bone broth protein and admit the taste was a little odd), added the fork pattern, adjusted the ratios, and changed how I add the chocolate chips (add on top instead of fold).

And last but certainly not least, I switched to Besti for the sweetener ! These cookies used to turn out significantly more dry when I used to make them with other sugar alternatives. Besti makes them more moist and chewy. Give them a try and let me know what you think!

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Protein Cookies (Easy Recipe)

My protein cookies are like a chewy peanut butter cookie with chocolate chips and a protein boost! Gluten free and no refined sugar.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/protein-cookies/

Ingredients

• 1/2 cup Whey protein powder (or any unsweetened protein powder of your choice)
• 1 cup Besti Monk Fruit Allulose Blend
• 1/2 tsp Sea salt
• 1 cup Peanut butter (no sugar added; creamy, not runny)
• 2 large Eggs (at room temperature)
• 1 tsp Vanilla extract
• 1/3 cup Sugar-free dark chocolate chips
• Flaky sea salt (optional)

Instructions

1. Preheat the oven to 350 degrees F (177 degrees C). Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the protein powder, sweetener, and sea salt, breaking up any lumps.
3. Add the eggs and whisk at the edge of the bowl to mix the yolk and white. Add the peanut butter and vanilla, and stir until smooth and thick (the texture should be like a more stiff peanut butter).
4. Scoop the cookie dough using a medium cookie scoop , and release balls of dough onto the lined baking sheet, spaced at least 2 inches apart. Use the tines of a fork to flatten the balls into cookies, first in one direction and then the opposite direction, to about 1/4 inch (~1/2 cm) thickness.
5. Dot the chocolate chips over the tops of the cookies and press in gently. Try to avoid having the chocolate directly touching the parchment paper.
6. Bake for 10-12 minutes , until the cookies are semi-firm and not sticky on top, but slightly underbaked.
7. Sprinkle flaky sea salt over the cookies if you like (optional). Do this right away while they are hot, so that the salt sticks.
8. Use a cookie spatula to carefully transfer the cookies to a cooling rack. Cool completely to firm up.

Maya’s Recipe Notes

Serving size: 1 protein cookie, about 2 1/4 inches in diameter

• Tips: Check out my recipe tips above to help you get evenly baked cookies with the right texture, avoid sticking or chocolate melting all over your pan, and prevent the cookies from falling apart.
• Store: Keep your protein cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 2 weeks.
• Freeze: You can freeze the baked cookies, or just scoops of raw cookie dough (without chocolate chips). Thaw on the counter overnight before enjoying or baking.

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

Free Printable: Low Carb & Keto Food List

• Why You Need My Protein Cookie Recipe
• Ingredients & Substitutions
• How To Make Protein Cookies
• My Recipe Tips
• Protein Cookies (Easy Recipe) Recipe card
• Gratitude Moment
• Recipe Reviews

I’ve been on a kick to add more protein to baked goods for a few years now. These protein cookies are a fun twist on my flourless peanut butter cookies — I added protein powder, tossed in chocolate chips (because, why not?), adjusted the ratios, and added a sprinkle of sea salt. The result? Soft, chewy cookies that are like a blend of peanut butter and chocolate chip cookies — that you can feel good about. So next time you want an extra boost of protein in your treats (yes, really), make this protein cookie recipe with me!

Why You Need My Protein Cookie Recipe

• Hello, chocolate and peanut butter – These taste like a peanut butter cookie studded with melty chocolate chips. You’ll love the flavor and soft, chewy texture!
• Clean ingredients – Just 6 of them, plus salt! My protein chocolate chip cookies are naturally low carb and gluten-free, with no refined sugar or flour.
• Boost of protein – 8 grams of protein in each cookie! If you’re a fan of protein-packed baked goods like this, don’t miss my protein muffins , protein donuts , protein bars , protein brownies , and peanut butter protein balls , too.
• Quick and easy – You can enjoy these in just 20 minutes! I love them for a quick healthy snack , workout boost, or better-for-you dessert .

Ingredients & Substitutions

Here I explain the best ingredients for my peanut butter protein cookies, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Peanut Butter – You’ll need the thick kind. I like this one with no sugar added . Another nut butter or even seed butter might work, but many of them are runny, so that would change the texture of your cookies.
• Protein Powder – This is how we get high protein cookies! I recommend whey protein powder for the best texture. Other protein powders, such as plant-based protein or egg white protein, might work (and would make this recipe dairy free), but I find they work differently than whey and could affect the end result. Let me know how it goes if you try a substitute!
• Sweetener – Besti Monk Fruit Allulose Blend is my go-to, because it’s 100% natural, tastes like sugar, and doesn’t dry out your protein cookies. If you like a brown sugar flavor, replace half of the regular Besti with Besti Brown instead. Other sweeteners will work, but many are more drying.
• Eggs – Flax eggs work, too.
• Chocolate Chips – Use your favorite. I love these sugar free ones ! You can also swap them with raisins or dried cranberries .
• Vanilla Extract – I use this brand . Feel free to switch things up with other extracts, like almond extract or maple extract.
• Sea Salt – A little in the dough balances the sweetness, and I like a little flaky sea salt on top, but this is optional.

How To Make Protein Cookies

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the dry ingredients. In a large bowl, whisk together the protein powder, Besti, and sea salt, breaking up any lumps.
2. Add the wet ingredients. Whisk in the eggs, then stir in the peanut butter and vanilla. Your protein cookie dough mixture should be smooth and thick, like a stiff peanut butter.
3. Press the cookies. Use a medium cookie scoop to scoop the dough onto a parchment lined baking sheet , spacing 2 inches apart. Use a fork in a crisscross pattern to flatten into a cookie shape, about 1/4 inch thick.

1. Add the chocolate chips. Dot them over the tops of the cookies and press in gently.
2. Pop in the oven. Bake the protein cookies, until they are semi-firm and not sticky on top, but slightly underbaked. If you want the optional flaky sea salt, sprinkle it over them while they are warm. Gently transfer to cooling rack to firm up before enjoying!

My Recipe Tips

• I highly recommend a cookie scoop. This dough is sticky and difficult to form without one, plus a scoop ensures your protein cookies are all the same size and bake at the same rate. This scoop is my favorite! Pack the dough in before releasing.
• Why flatten the cookies with a fork? It’s about texture! I used to just flatten with the palm of my hand, and the texture is much better using the fork method – just like any other peanut butter cookies.
• If your fork sticks to the cookies when flattening, dip the tines in water between presses. Sometimes I need to do this and sometimes not.
• Chocolate chips go on top of the cookies, not mixed into the batter. I really wanted chocolate chip protein cookies, but when I tried mixing them in, they melted all over the pan. They stay intact quite well if they are on top, and you can still press them in a bit.
• If your cookies aren’t baking evenly, rotate the pan halfway through. And a good baking sheet makes all the difference—I have this sheet pan in every size for even baking!
• For best texture, underbake slightly. Overbaking can cause too much peanut butter oil to leak out, leaving the cookies dry. A little oil is normal, but if there’s a lot, they’ve been in the oven too long.
• Be careful transferring the cookies to the cooling rack. They are very fragile right out of the oven, so I use this cookie spatula to transfer them. Don’t use your hands, or they might break!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1/2 cup Whey protein powder (or any unsweetened protein powder of your choice) ▢
• 1 cup Besti Monk Fruit Allulose Blend ▢
• 1/2 tsp Sea salt ▢
• 1 cup Peanut butter (no sugar added; creamy, not runny) ▢
• 2 large Eggs (at room temperature) ▢
• 1 tsp Vanilla extract ▢
• 1/3 cup Sugar-free dark chocolate chips ▢
• Flaky sea salt (optional) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C). Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the protein powder, sweetener, and sea salt, breaking up any lumps.
3. Add the eggs and whisk at the edge of the bowl to mix the yolk and white. Add the peanut butter and vanilla, and stir until smooth and thick (the texture should be like a more stiff peanut butter).
4. Scoop the cookie dough using a medium cookie scoop , and release balls of dough onto the lined baking sheet, spaced at least 2 inches apart. Use the tines of a fork to flatten the balls into cookies, first in one direction and then the opposite direction, to about 1/4 inch (~1/2 cm) thickness.
5. Dot the chocolate chips over the tops of the cookies and press in gently. Try to avoid having the chocolate directly touching the parchment paper.
6. Bake for 10-12 minutes , until the cookies are semi-firm and not sticky on top, but slightly underbaked.
7. Sprinkle flaky sea salt over the cookies if you like (optional). Do this right away while they are hot, so that the salt sticks.
8. Use a cookie spatula to carefully transfer the cookies to a cooling rack. Cool completely to firm up.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 protein cookie, about 2 1/4 inches in diameter

• Tips: Check out my recipe tips above to help you get evenly baked cookies with the right texture, avoid sticking or chocolate melting all over your pan, and prevent the cookies from falling apart.
• Store: Keep your protein cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 2 weeks.
• Freeze: You can freeze the baked cookies, or just scoops of raw cookie dough (without chocolate chips). Thaw on the counter overnight before enjoying or baking.

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Protein Cookies

Gratitude Moment

I’ve been making these protein cookies since 2018, but every time I seem to change a little something (lol).

This last time, I really feel like I’ve nailed it. I switched to whey protein powder (I used to use bone broth protein and admit the taste was a little odd), added the fork pattern, adjusted the ratios, and changed how I add the chocolate chips (add on top instead of fold).

And last but certainly not least, I switched to Besti for the sweetener ! These cookies used to turn out significantly more dry when I used to make them with other sugar alternatives. Besti makes them more moist and chewy. Give them a try and let me know what you think!