High-Protein Peanut Butter Chocolate Chip Cookies (Gooey Center)

Soft on the edges, melty and gooey in the center, and packed with protein—these peanut butter chocolate chip cookies taste like a bakery treat but fuel your body like a snack. Perfect for dessert, meal prep, or a post-workout bite.

📝 Ingredients (Makes 10–12 cookies)

Wet Ingredients

• ¾ cup natural peanut butter (creamy, no added sugar)
• ¼ cup maple syrup or honey (or sugar-free syrup for low sugar)
• 1 large egg
• 1 tsp vanilla extract

Dry Ingredients

• ½ cup vanilla or chocolate protein powder (whey or plant-based)
• 2 tbsp oat flour (or almond flour)
• ½ tsp baking soda
• Pinch of salt

Add-Ins

• ⅓ cup dark chocolate chips (regular or sugar-free)
• Optional: 1–2 tbsp milk (to adjust dough texture)

👩‍🍳 Instructions

1. Preheat oven to 175°C / 350°F. Line a baking tray with parchment paper.
2. Mix wet ingredients
   In a bowl, whisk peanut butter, maple syrup, egg, and vanilla until smooth.
3. Add dry ingredients
   Stir in protein powder, oat flour, baking soda, and salt. Dough should be thick but soft. Add milk if needed.
4. Fold in chocolate chips
5. Shape cookies
   Scoop dough (about 2 tbsp each), roll into balls, and place on tray.
   👉 Do not flatten—this keeps the centers gooey.
6. Bake
   Bake 8–10 minutes only. Edges should look set, centers soft.
7. Cool slightly
   Let rest 5–10 minutes (they firm up outside but stay gooey inside).

 Nut & Allergen Information

• Contains peanuts
• Contains dairy (if whey protein or chocolate chips with milk are used)
• Contains eggs
• Gluten-free (if protein powder & chocolate chips are certified GF)

Nut-Free Option

• Replace peanut butter with sunflower seed butter
• Use oat flour instead of almond flour

 Nutrition (Approx. per cookie – 12 cookies)

• Calories: ~140
• Protein: 7–9 g
• Carbs: ~10 g
• Sugar: 4–5 g
• Fat: ~7 g

(Depends on protein powder and sweetener used)

 Pro Tips for Gooey Centers

• Slightly underbake—they finish cooking as they cool
• Chill dough 10 minutes if too soft
• Press extra chocolate chips into the tops before baking

 Q & A

Q: Will these taste like protein cookies?
A: No—soft, rich, and peanut-buttery like classic cookies.

Q: Can I make them vegan?
A: Yes! Use a flax egg (1 tbsp flax + 2.5 tbsp water) and plant-based protein.

Q: Are these good for weight loss?
A: Yes—high protein helps reduce cravings when enjoyed in moderation.

Q: How do I store them?
A:

• Room temp: 2 days
• Fridge: up to 5 days
• Freezer: 2 months (reheat 10 seconds for gooey center)

Q: Can I make them keto or low-carb?
A: Yes—use sugar-free syrup, low-carb protein powder, and keto chocolate chips.

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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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