This easy brownie cookie recipe has all the best parts of a brownie. Extra fudgy. Crinkly tops. Chewy middle. Crispy edges. Not to mention they are packed full of protein! Making them a perfect healthier treat. You’ll love these protein brownie cookies.

This post contains affiliate links and I may receive a commission on your purchase. Thank you for shopping through my links.

Why you will love my protein brownie cookie 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. A fun and tasty way to get extra protein in your diet.
There is no refined sugar making it a low glycemic recipe.
Dairy freer gluten free? With simple ingredients swaps (listed in the recipe card) it is a great recipe for everyones needs.
No stand mixer or hand mixer required. Just a bowl, whisk and rubber spatula.

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 and Enjoy Life.
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 is King Arthurs Organic All Purpose Flour. One without folic acid or additives. If you need a gluten free option I Namaste Organic Cup for Cup works well. 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. It is the best protein powder I have found for baking and is the only protein powder I will buy. It’s made with real ingredients. Nothing artificial. And contains multiple sources of protein for higher nutrients and better absorption. My affiliate code COOKIEECLUB will save you 10% off your order. There’s a chocolate vegan protein powder for a dairy free, vegan alternative that is not chalky and taste amazing too.

Recipe variations to alter the protein brownie cookies

Omit the protein powder and replace with cocoa powder for regular brownie cookies.
Try using another chocolate based Protein Powder to jazz things up like Just Ingredients chocolate coconut, roasted chocolate peanut butter or mint chocolate chip. Seasonal chocolate peppermint protein powder is a favorite of mine!
Add 2 tablespoons of mix ins like mini chocolate chips, white chocolate chips, crushed up candy canes, etc. Or once the protein 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!

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. This step is crucial in achieving crinkly brownie tops.
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 freshly ground espresso. Gently fold the ingredients into each other until the last bit of flour disappears.
With a small to medium 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.

No ratings yet

Print Recipe Pin Recipe Rate Recipe

Course: Dessert

Cuisine: American

Keyword: brownie, Dairy Free & Gluten Free Option, Free of Refined Sugar, Protein Cookie

Chocolate Protein Brownie Cookies

Servings: cookies

Equipment

Ingredients

Chocolate Peppermint Brownie Cookies

½ cup dark chocolate chips I use Guittard Santa 72% coconut sugar chocolate chips
3 tablespoons grass fed butter or coconut oil
½ cup organic coconut sugar or organic cane sugar
1 room temperature egg or 1 flax egg replacement
¼ cup organic all purpose un bleached flour or Bob's Redmil cup for cup gluten free flour blend
¼ cup Just Ingredients chocolate based protein powder I like chocolate peppermint
1 pinch Redmond sea salt
1 tablespoon freshly ground organic coffee beans 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 into the sugar and egg mixture and stir until just combined.
Add the flour, protein powder, salt and freshly ground coffee (if using) to the batter. Gently fold the ingredients into each other until just combined. Stop Mixing the moment the last bit of flour disappears.
With a small to medium cookie scoop, scoop 6-8 brownie cookies onto a cookie sheet lined with parchment. Evenly space for even baking.
Bake the cookies for 8-10 minutes at 350 F. Be careful not to over bake. The cookies are done when the tops are shiny and centers are slightly underbaked.
Let the cookies cool and enjoy!

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!

Swiss Mocha Smoothie with Espresso & Protein