By These no-bake protein cookies are a family favorite inspired by my family's classic haystacks - but with 8 grams of protein per cookie, no protein powder, and only 6 ingredients. They take about 10 minutes of hands-on time, no oven required, and they're simple enough for the kiddos to help make!
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why no protein powder?
A lot of no-bake cookie recipes out there rely on protein powder to hit their protein numbers. We skip it in these cookies because they honestly just don't need it!
Protein powder in no-bake recipes can make them chalky, overly sweet (from the artificial sweeteners), and crumbly. Instead, we use hemp seeds and peanut butter as our protein base. Hemp seeds are tiny protein nuggets with that also have healthy fats and fiber. Combined with peanut butter and oats, you get 8g of protein per cookie from real ingredients!
As a NASM-certified nutrition coach, I always recommend whole food protein sources over powders when possible. These cookies are proof you don't need a tub of powder to make high-protein snacks. We use the same approach in our protein chocolate chip cookies, healthier Samoa cookies, and peanut butter blossoms all of which are some of our favorite high-protein dessert recipes!
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Quick cook rolled oats: These give the cookies that soft, chewy texture without being tough or dry. Rolled oats also work-they'll just be slightly heartier. Steel-cut oats will not work here.
- Shredded coconut: Adds texture, a little natural sweetness, and tropical flavor. You can leave it out if you're not a coconut fan, but I love what it adds.
- Creamy peanut butter: Helps bind everything and gives that classic no-bake flavor. Almond or cashew butter works too! Oat butter is a good nut free option.
- Milk chocolate chips: Dan and I debated milk chocolate vs dark chocolate for a long time, but finally settled on milk for the best flavor. But feel free to swap for dark chocolate or sugar-free chips if preferred.
- Salt: Just a pinch helps balance the sweetness and deepen the flavor.
- Hemp seeds: The protein star! Nutty, tender, and packed with nutrients. This is where most of the fat and calories come from, so it doesn't bother me, but if it does you, see the recipe notes for some swaps.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: hemp seeds
Hemp seeds (or hemp hearts) are a powerhouse in these cookies. Just 3 tablespoons pack in around 10 grams of complete protein, meaning they contain all 9 essential amino acids. They have a soft texture and slightly nutty flavor, blending perfectly into both sweet and savory dishes. Toss them into protein blueberry muffins, breakfast cookies, or chocolate peanut butter rice krispies bars!
here's how to make no-bake protein cookies
Be sure to scroll to the recipe card for the full cookie recipe!
- Step 1: Melt. Add the chocolate chips and peanut butter to a large microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Don't microwave in one long stretch - the chocolate can burn easily.
- Step 2: Mix. Add the oats, shredded coconut, and hemp seeds. Stir everything together until evenly combined.
- Step 3: Shape. Use a cookie scoop for even portions (this also keeps your hands way less messy). Form into 24 cookies and place on a parchment-lined sheet tray.
- Step 4: Chill. Pop the tray in the freezer for at least 15 minutes to set. Then enjoy! These are ready to eat straight from the fridge or freezer.
quick recipe video
how to make these nut-free (without peanut butter)
This recipe uses peanut butter as a binder, but if you need to avoid nuts, here's what to do:
Swap sunflower seed butter or oat butter for peanut butter. Oat butter has a neutral flavor but less protein, while sunflower seed butter has more protein but a strong flavor. Pick the best one for you!
how to store & meal prep it
We tested storing these in both the fridge and freezer. The fridge won for the best flavor and texture (they stay perfectly chewy!). However, the freezer is great for long-term storage. Here's how to store:
- Fridge: Store in an airtight container and enjoy within a week.
- Freezer: Store in an airtight container in the freezer for up to 3 months. Just let them thaw/soften before eating from frozen.
- Serving: You can serve these at room temperature, and they'll be just fine for a couple of hours! Just not in 90-degree heat or direct sun.
Meal prep tip: Double the batch every time. Trust me, you'll be glad you did! These disappear fast, and having a stash in the freezer means you always have a high-protein snack ready.
more no-bake protein snacks
Chocolate and peanut butter are a match made in heaven and these cookies show that. Check out our other favorite recipes with this winning combo:
- Chocolate peanut butter smoothie is so creamy and packed with protein!
- Peanut Butter Truffles have a PB and Greek yogurt filling that's super smooth and delicious, and of course, they're coated in chocolate!
- Protein Puppy Chow is made with peanut butter powder so it's got more protein and less fat than traditional puppy chow. You can't go wrong with this snack.
Recipe
No-Bake Protein Cookies Without Protein Powder (8g!)
Ingredients
- 1.5 cups quick rolled oats
- ¾ cup sweetened shredded coconut (use extra oats if you can't have coconut)
- 1.5 cups peanut butter (see notes for using pb powder)
- 2 cups milk chocolate chips
- ½ teaspoon salt
- ¾ cup hemp seeds (can swap for extra oats)
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Melt the chocolate and peanut butter: In a large microwave-safe bowl, combine the 2 cups milk chocolate chips and 1.5 cups peanut butter. Microwave for 30 seconds, stir, then repeat two more times (stirring each time) until fully melted and smooth.
- Mix the ingredients: Add the 1.5 cups quick rolled oats, ¾ cup sweetened shredded coconut, ½ teaspoon salt, and ¾ cup hemp seeds to the bowl. Stir until everything is evenly combined.
- Scoop the cookies: Line a baking sheet with parchment paper. Use a cookie scoop to form 12 haystack-shaped cookies (or 24 smaller ones for kid-sized portions - nutrition is for 24 cookies).
- Chill: Place the tray in the freezer for 15 minutes to set, then transfer cookies to an airtight container and store in the fridge for up to 2 weeks. Enjoy!
Video
Notes
- Fridge: Store in an airtight container and enjoy within a week.
- Freezer: Store in an airtight container in the freezer for up to 3 months. Just let them thaw/soften before eating from frozen.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
What could be used instead of shredded coconut?
You can just use extra oats!
What would you suggest instead coconut? I developed an allergy when my daughter was born.
You can just use extra oats!
These cookies are so good! For anyone who needs the carb count for type 1, it’s 26.9 g carbs or
47.5 g carbs using the Warsaw method. (We didn’t have hemp seeds, so those are not included)
Thanks so much!
Hi,
Do you use unsweetened coconut or sweetened in this recipe! Thanks!
I use sweetened but you can use unsweetened, just make sure it's finely shredded and I would for sure use milk chocolate.
hey these looks delicious!,but what i can use instead of hemp seeds as we don't have them in my country
Just use extra oats!
If you’re using PB powder, would you still melt it with the chocolate chips or just combine with melted chocolate?
I would mix the pb powder with the greek yogurt, melt the chocolate chips, then combine the two. If the greek yogurt is really cold, I like to temper the chocolate a little bit by whisking in a splash of milk.
I saw in the web article highlighting your recipe containing a link to make this with peanut butter powder and now I can't find it, how do I use that in your recipie?
You can swap the peanut butter for Greek yogurt mixed with peanut butter powder! A previous reader did this so we don’t have actual quantities since we haven’t tested it.
House favorite and so easy with no added sugar!
Is your protein count for 1 cookie out of 12 or for 1 cookie out of 24? In the narrative you said to make 12 haystacks from your dough or 24 if you wanted them smaller for kids. The information on the recipe card says it makes 24. Sooo .. how do I figure the protein?
The protein count is for 1 out of 24 cookies. If you make 12, double the nutrition info. I've updated the post to clarify this!