You would never guess that it is a protein cookie. Most protein cookies are dry, chalky and just don’t taste good. Not these! These brownie protein cookies are soft and chewy with crunchy edges like the ridges of a brownie. They stay soft for days too. So if you are looking for a healthier Christmas treat, that is free of refined sugar, is actually a brownie but is also high in protein you are in the right place. They taste like candy canes on Christmas!
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Why You will love this recipe
- The cookies are high in protein without tasting like you are eating protein. It is magical. They taste like a regular delicious and chewy brownie in cookie form.
- There is no refined sugar making it a low glycemic recipe.
- The cookies can easily be made dairy free, gluten free and vegan with simple ingredients swaps listed in the recipe card below making it a great recipe for everyones needs.
- It is a recipe that does not need a stand mixer or hand mixer. Just a bowl, whisk and rubber spatula. It is easy and simple to make. Anyone can bake these protein brownie cookies successfully.
Ingredient Notes
- Chocolate Chips: If you are not worried about refined sugar go ahead and use any chocolate chip that you would like for the recipe. Some of my favorite baking chip brands are Guittard, Enjoy Life and Ghirardelli.
- Sugar: Brown sugar or granulated sugar can be used in place of the coconut sugar. You will still achieve the same results but the cookies will not be low glycemic and refined sugar free.
- Egg: If you are vegan or can not eat eggs replace the egg with a flax egg by adding 1 tablespoon of flax meal with 3 tablespoons of purified water, then mix and allow it to sit for 5 minutes until an egg like consistency occurs.
- Flour: I am not gluten free so my go to flours of choice are Wheat Montana Premium White Flour, Lehi Mills All Purpose Flour and King Arthurs Organic All Purpose Flour. If you need a gluten free option I love Bob’s Red Mill Cup for Cup flour. It easily swaps with most recipes and yields great results. I have had success using it in my recipes for family and friends with allergies.
- Protein Powder: I highly encourage you to use Just Ingredients Protein Powder because it is the best I have found for baking and is the only protein powder I will buy. A recipe is science. The moment you change an important ingredient disaster can happen and success may not be achievable. You can use another brand but I can not guarantee that the cookies will bake, look and taste the same as the ones pictured on this post. Not all protein powders are the same. I have a promo code for you: COOKIEECLUB that will save you 10% off your order if you want to try or need more Just Ingredients Protein Powder. She also has a chocolate vegan protein powder for a dairy free, vegan alternative that is not chalky and taste amazing.
Recipe Variations
- Omit the protein powder and replace with cocoa powder for regular brownie cookies.
- Try using another chocolate based flavor of Just Ingredients Protein Powder to jazz things up like chocolate coconut, roasted chocolate peanut butter or mint chocolate chip. Then you can have flavorful protein brownie cookies all year long.
- Add 2 tablespoons of mix ins like mini chocolate chips, white chocolate chips, crushed up candy canes, etc. Or once the brownie cookies are baked press a mini peanut butter cup into the centers if using regular chocolate protein powder. Make the cookies your own and have fun!
Make cookies into Brownies
If you would like to turn this recipe into regular brownies just double the recipe. Then pour the batter into a lightly greased 8×8 baking pan and bake at 350 F for 20-25 minutes. Just until the center of the brownies no longer jiggle and are set to the touch. If testing with a toothpick, the toothpick should come out dirty with a fudge like texture but not be wet. The brownies will continue to bake as they cool in the hot pan so don’t over bake.
How to make the Protein Brownie Cookies
- Start by preheating the oven to 350 F and line two cookie sheets with parchment paper.
- Then in a small bowl microwave the chocolate and butter together in 30 second increments until silky smooth.
- In another bowl whisk together the sugar and egg for 3 minutes until thick and pale in color. You want to dissolve the sugar as much as possible by whisking.
- Now pour the chocolate and butter into the egg and sugar and whisk until just combined.
- Add in the flour, protein powder, sea salt and espresso powder if using and with a rubber spatula fold the ingredients into each other until the last bit of flour disappears.
- With a 1.3 oz cookie scoop, scoop 6-8 cookies onto a lined cookie sheet and evenly disperse them.
- Bake 350 F for 8-10 minutes until the edges are set and cookie tops are shiny and crinkly.
- Cool and enjoy with a tall glass of milk.
Chocolate Peppermint Protein Brownie Cookies
You would never guess that it is a protein cookie. Most protein cookies are dry, chalky and just don't taste good. Not these! These brownie protein cookies are soft and chewy with crunchy edges like the ridges of a brownie. They stay soft for days too. So if you are looking for a healthier Christmas treat, that is free of refined sugar, is actually a brownie but is also high in protein you are in the right place. They taste like candy canes on Christmas!
Servings: 11 cookies
Equipment
- 1-2 Mixing bowl
- 1 Whisk
- 1 1.3 oz cookie scoop
Ingredients
Chocolate Peppermint Brownie Cookies
- ½ cup Guittard Sante Coconut Sugar Baking Chips or Hu no added sugar chocolate chips
- 3 tablespoons Grass Fed Butter or coconut oil
- ½ cup Coconut Sugar or brown sugar
- 1 room temperature egg or 1 flax egg replacement
- ¼ cup All Purpose Un Bleached Flour or Bob's Redmil cup for cup gluten free flour blend
- ¼ cup Just Ingredients Chocolate Peppermint Protein Powder or organic natural cocoa powder
- 1 pinch Redmond Sea Salt or table salt
- 1 tablespoon Espresso Powder optional
Instructions
- Start by preheating the oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper.
- Then in a small bowl add chocolate chips and butter. Place in the microwave for 30 seconds. Remove and mix. Then place back into the microwave for 30 more seconds if not fully melted. Remove, mix and set aside for later.
- In another bowl add coconut sugar and 1 room temperature egg. With a whisk beat the two together for 3 minutes until thick and light in color.
- Pour the slightly cooled chocolate and butter mixture into the sugar and egg and mix together until just combined.
- Add the flour, protein powder, salt and espresso powder if using to the batter. Get rid of the whisk and use a rubber spatula to fold the ingredients into each other just until combined. Stop Mixing the moment the last bit of flour disappears.
- With a 1.3 oz cookie scoop, scoop 6-8 brownie cookies onto a cookie sheet lined with parchment paper at a time. Evenly space them out for even baking.
- Bake the cookies for 8-10 minutes at 350 F until the tops are crackly and shiny with slightly crunchy edges. Be careful not to over bake. Over baked cookies will be dry and hard. Not soft and chewy.
- Let the cookies cool and enjoy! They are absolutely delicious on their own but pair beautifully with a glass of milk too.
Notes
If you would like to turn this recipe into regular brownies just double the recipe. Then pour the batter into a lightly greased 8×8 baking pan and bake at 350 F for 20-25 minutes. Just until the center of the brownies no longer jiggle and are set to the touch. If testing with a toothpick, the toothpick should come out dirty with a fudge like texture but not be wet. The brownies will continue to bake as they cool in the hot pan so don’t over bake.
Tried this recipe?Let us know how it was!
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