easy protein chocolate chip cookies

A hand with green painted nails holds a stack of ooey-gooey chocolate chip cookies broken in half, revealing their melty chocolate chips and soft, chewy center. Warm sunlight shines on the cookies and wooden floor below.

5 from 2 votes

easy protein chocolate chip cookies

After the virality of our other protein cookies, we wanted to create a quicker, no-chill, easy protein chocolate chip cookie—one that is so simple yet so delicious that it's totally foolproof! And well - these are it! Better than your neighborhood coffee shop's cookies, ready in 20 minutes, and you can freeze the dough for baking whenever the cookie hankering hits!

Prep Time5

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 288kcal

Author: Mika Kinney

Equipment

1 hand mixer
1 large bowl

Ingredients

½ C + 2 tbsp unsalted butter melted, if using salted, leave out the added salt, or vegan as needed
½ C granulated sugar
¼ C coconut sugar
1 large egg
¼ teaspoon salt
½ teaspoon baking soda
½ C all-purpose flour
¾ c whole wheat can swap all flour for 1:1 gluten free as needed
8 tablespoon hemp seeds hulled hemp hearts
6 oz chocolate chunks semi-sweet or bittersweet

Instructions

Preheat the oven to 350 degrees. Line a baking tray with parchment paper. Melt the ½ C + 2 tablespoon unsalted butter for 40 seconds.
In a large bowl, use a hand mixer to mix the melted butter, ½ C granulated sugar, ¼ C coconut sugar, 1 large egg, ¼ teaspoon salt, and ½ teaspoon baking soda until a smooth paste forms. This should take about 30 seconds to a minute.
Add in the ½ C all-purpose flour, ¾ c whole wheat, and 8 tablespoon hemp seeds and mix (with hand mixer) until the dough is fully hydrated. I like to add the flour in ¼ cup increments so I can add the last ¼ cup slowly. You might not end up using the entire last ¼ cup of flour if your batter is already the texture of wet playdough. See the video for what I mean!
Stir in the 6 oz chocolate chunks or chocolate chips of choice.
Scoop out 12 even balls (heaping full 1.5 cookie scoop) and place on the prepared trays. Be sure to use every last bit of the dough! Bake for 10-11 minutes or until the edges are just set and they are golden brown, but the center is still very soft.
Remove from the oven and do the cookie scoot, if desired.
The cookie scoot means using a round cookie cutter to gently shape cookies into a round shape while they're still hot. Place the cutter over and around the hot cookies and move it in a circular motion to shape them.
Then, take the baking tray and drop it on the counter from a height of about 6" above the counter. This will create that perfect wrinkled look in the cookies!
Let the cookies cool for 10 minutes before digging in. Then enjoy!

Video

Notes

Do not over bake! This is key to the best bakery-style chocolate chip cookies. They will continue to cook in the pan after you take them out of the oven. So err on the side of caution.

Storage:

Room temp or Fridge: Store baked cookies in the fridge for up to 7 days in an airtight container or on the counter for up to 5 days.

Freezer: You can store baked cookies for up to 3 months in the freezer. Or, scoop out dough balls, place on a sheet tray, and freeze briefly (for about 30

How to bake from frozen: You can simply take out how ever many dough balls you like and bake normally. Just add a few minutes onto the overall time.

Using oat flour: This works well as a sub for one of the flours, but not both. If you swap it out for one of the flours, increase the melted butter to ¾c.

Nutrition