If you’re craving a cookie but don’t want a whole batch staring at you from the counter, this single serve protein cookie has your back. It’s soft, chewy, and surprisingly filling, with enough protein to keep you satisfied. You can make it in one bowl with pantry staples and your favorite protein powder.
No fancy equipment, no long chill time. Just a warm, fresh cookie that fits your goals and your schedule.
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a small baking sheet with parchment. For a faster option, you can use the microwave (see FAQ).
- Mix dry ingredients. In a small bowl, stir together protein powder, oats or flour, baking powder, and a pinch of salt until evenly combined.
- Add wet ingredients. Stir in nut butter, sweetener, milk, and vanilla. Mix with a spoon until a thick dough forms. If it’s crumbly, add milk 1/2 teaspoon at a time; if it’s sticky, add a pinch more oats or flour.
- Fold in chocolate. Add chocolate chips if using, saving a few to press on top.
- Shape the cookie. Scoop the dough onto the prepared sheet and flatten to about 1/2 inch thick. Press on the remaining chips.
- Bake. Bake for 8–10 minutes until the edges are set and the center is just slightly soft. It firms up as it cools.
- Cool briefly. Let the cookie rest on the sheet for 3–5 minutes, then enjoy warm or transfer to a rack to cool fully.
Why This Recipe Works
This recipe uses a mix of protein powder and a small amount of flour to create a cookie that’s tender, not rubbery. A touch of nut butter adds richness and helps bind everything together.
Sweetener is flexible, so you can use what you have on hand. The small size makes portion control simple and cuts down on waste. Plus, it bakes fast, so you can go from craving to cookie in under 15 minutes.
Ingredients
- 2 tablespoons vanilla or chocolate protein powder (whey, whey blend, or plant-based)
- 2 tablespoons quick oats or oat flour (almond or all-purpose flour also works)
- 1 tablespoon nut or seed butter (peanut, almond, cashew, or sunflower)
- 1–2 teaspoons granulated or liquid sweetener (maple syrup, honey, coconut sugar, or brown sugar)
- 1 tablespoon milk (dairy or unsweetened plant milk)
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon baking powder
- Pinch of salt
- 1–2 teaspoons mini chocolate chips or chopped dark chocolate (optional but great)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line a small baking sheet with parchment.
For a faster option, you can use the microwave (see FAQ).
- Mix dry ingredients. In a small bowl, stir together protein powder, oats or flour, baking powder, and a pinch of salt until evenly combined.
- Add wet ingredients. Stir in nut butter, sweetener, milk, and vanilla. Mix with a spoon until a thick dough forms. If it’s crumbly, add milk 1/2 teaspoon at a time; if it’s sticky, add a pinch more oats or flour.
- Fold in chocolate. Add chocolate chips if using, saving a few to press on top.
- Shape the cookie. Scoop the dough onto the prepared sheet and flatten to about 1/2 inch thick.
Press on the remaining chips.
- Bake. Bake for 8–10 minutes until the edges are set and the center is just slightly soft. It firms up as it cools.
- Cool briefly. Let the cookie rest on the sheet for 3–5 minutes, then enjoy warm or transfer to a rack to cool fully.
How to Store
- Room temperature: Keep in an airtight container for up to 24 hours.
- Refrigerator: Store for 3–4 days. Warm in the microwave for 10–15 seconds to soften.
- Freezer: Freeze the baked cookie for up to 2 months.
Thaw at room temperature or reheat gently.
- Make-ahead dough: Mix the dough and refrigerate for up to 24 hours. Bake straight from the fridge, adding 1–2 extra minutes.
Health Benefits
- High protein: Protein supports satiety and muscle repair. This cookie can deliver 12–20g protein depending on your powder.
- Better balance: The combo of protein, healthy fats, and fiber helps steady energy and curb sugar crashes.
- Portion control: Single serve helps you enjoy a treat without overdoing it.
- Flexible ingredients: Choose a protein powder and nut butter that fit your dietary needs, like dairy-free or lower sugar.
Pitfalls to Watch Out For
- Dry, chalky texture: Often from too much protein powder or not enough moisture.
Adjust with a splash of milk.
- Rubbery cookie: Overbaking can make protein sweets tough. Pull it when the center is slightly underdone.
- Overly sweet or not sweet enough: Protein powders vary. Taste the dough and adjust sweetener by 1/2 teaspoon.
- Spreading too much: If using all-purpose flour and a runny nut butter, chill the dough for 5 minutes or add 1 teaspoon extra oats.
- Gritty plant protein: Plant-based powders can be grainier.
Oat flour helps smooth the texture.
Variations You Can Try
- Peanut Butter Cup: Use chocolate protein powder and peanut butter; add chopped dark chocolate.
- Cinnamon Roll: Use vanilla protein, add 1/4 teaspoon cinnamon and a pinch of nutmeg. Drizzle with a tiny bit of yogurt or cream cheese glaze.
- Cookie Dough-Style: Skip chocolate chips in the dough and press a few on top after baking. Keep it slightly underbaked.
- Trail Mix: Add 1 teaspoon chopped nuts and 1 teaspoon dried fruit.
Reduce chocolate chips to keep balance.
- Almond Joy: Use almond butter, add 1 teaspoon shredded coconut and a few chocolate chips.
- Gluten-Free: Use certified gluten-free oats or almond flour and a gluten-free protein powder.
- Lower Sugar: Use a zero-calorie sweetener or rely on a sweetened protein powder and omit added sugar.
FAQ
What type of protein powder works best?
Whey or whey blends usually give the softest, most cookie-like texture. Plant-based powders also work but may need a bit more milk and a tablespoon of oat flour to avoid a gritty feel.
Can I make this in the microwave?
Yes. Shape the dough on a microwave-safe plate lined with parchment. Microwave on medium power for 40–70 seconds, checking every 10 seconds after the 40-second mark.
It should look set on top but soft in the center. Let it rest for 1–2 minutes to firm up.
How much protein is in one cookie?
It depends on your protein powder and mix-ins. Most single cookies deliver 12–20 grams of protein using two tablespoons of powder and nut butter.
Can I replace the nut butter?
Yes.
Use sunflower seed butter or tahini for a nut-free option. You can also use Greek yogurt for a lighter option, but add an extra teaspoon of oats or flour to maintain structure.
Why did my cookie turn out dry?
It likely had too much protein powder or baked too long. Next time, add an extra 1–2 teaspoons of milk and pull it from the oven when the center still looks slightly soft.
Do I need eggs?
No eggs are needed.
The nut butter and a small amount of flour provide structure, and the cookie holds together well without them.
Can I double the recipe?
Yes. Double all ingredients and shape two cookies or one larger cookie. If baking a larger cookie, add 1–2 minutes and watch closely.
Can I make it without flour?
You can, but texture can be a bit rubbery.
If skipping flour, use oat flour made from quick oats and increase nut butter by 1 teaspoon for better tenderness.
What sweetener works best?
Brown sugar gives a classic cookie flavor. Maple syrup or honey keeps it moist. If using a zero-calorie sweetener, add a teaspoon of milk to prevent dryness.
Final Thoughts
A single serve protein cookie is the perfect middle ground: a warm, satisfying treat that supports your goals without a lot of fuss.
With a few pantry staples and five minutes of prep, you can customize flavor, sweetness, and texture to match your taste. Keep this recipe in your back pocket for late-night cravings, post-workout snacks, or an afternoon pick-me-up. It’s simple, flexible, and consistently delicious.
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