Chocolate Chip Protein Cookies – Soft, Sweet & Macro-Friendly.

Merry Christmas! It is the evening of Thursday, December 25, 2025. Here in Agadir, the holiday celebrations are likely reaching that cozy, final chapter where the heavy meals are finished, and the desire for a little something sweet—without the sugar crash—begins to stir.

The Chocolate Chip Protein Cookie is often the “Holy Grail” of fitness baking. Most versions are either dry like sand or rubbery like a sponge. This recipe solves that by using a blend of oat flour and nut butter, which provides the healthy fats necessary to keep the protein powder from drying out. The result is a cookie that is soft, chewy, and genuinely tastes like a treat, while packing enough protein to count as a post-holiday-workout snack.

The Macro Breakdown (Estimate per Cookie)

These are designed to be “functional” treats. If you use a high-quality whey/casein blend, the texture remains superior.

Metric	Value
Calories	110–130 kcal
Protein	8g – 10g
Fiber	2g
Sugar	2g – 4g (depending on chips)

Ingredients

The Dry Base

1 cup Oat Flour: (You can pulse rolled oats in a blender until they reach a flour-like consistency).¹
2 scoops (60g) Vanilla Protein Powder: (A Whey/Casein blend is highly recommended for a “soft” bite).
1/2 tsp Baking Soda & a pinch of Sea Salt.

The Wet Mix

1/4 cup Natural Almond Butter or Peanut Butter: (Ensure it’s the runny, drippy kind).
1/4 cup Unsweetened Applesauce or Plain Greek Yogurt: (This provides the “moisture” without the calories of extra butter).
1 Large Egg: Room temperature.
2 tbsp Maple Syrup or Honey: (Or a liquid monk fruit sweetener for zero added sugar).
1 tsp Vanilla Extract.

The “Good Stuff”

1/4 cup Dark Chocolate Chips: (Look for 70% cocoa or stevia-sweetened chips).

Instructions: The Low-Heat Bake

Protein powder is sensitive to heat. Baking these “low and slow” prevents the proteins from denaturing into a rubbery texture.

1. The Prep

Preheat your oven to 325°F (160°C).² Line a baking sheet with parchment paper or a silicone mat.

2. The Mix

In a medium bowl, whisk the egg, nut butter, applesauce, maple syrup, and vanilla until smooth and creamy.

In a separate bowl, stir the oat flour, protein powder, baking soda, and salt.
Gradually add the dry ingredients to the wet. The dough should be thick and slightly tacky, but not so sticky that you can’t handle it. Fold in the chocolate chips.

3. The Scoop

Using a cookie scoop or a tablespoon, drop about 10–12 balls onto the baking sheet.

Important Tip: Unlike traditional cookies, protein cookies do not spread much in the oven. Use the back of a spoon to gently press them down into your desired “cookie” shape before baking.

4. The Bake

Slide into the oven and bake for 8–10 minutes.

Do not overbake! They will look slightly underdone and soft when you take them out. This is exactly what you want. They will firm up as they cool while remaining soft inside.

5. The Set

Let the cookies rest on the baking sheet for at least 10 minutes before moving them. This “carry-over” heat finishes the cooking process and prevents them from falling apart.

Flavor & Texture Notes

These cookies have a soft, cake-like crumb with a distinct chewiness from the oats. The nut butter provides an earthy richness that balances the sweetness of the vanilla protein. When you hit a dark chocolate chip, it melts into the warm dough, creating that classic “bakery” experience.

Pro-Tips for Protein Baking

The Protein Type Matters: 100% Whey Isolate tends to dry out very quickly in the oven. A Casein or Vegan (Pea/Rice) protein blend holds onto moisture much better, resulting in a significantly better cookie.
The “Flour” Swap: If you want an even lower-carb version, you can swap the oat flour for almond flour, though the cookie will be more crumbly and calorie-dense.
Storage: These are best stored in the refrigerator in an airtight container for up to 5 days. They actually become slightly fudgier the next day!

FAQ

Can I make these vegan?

Yes. Use a plant-based protein powder, a “flax egg” (1 tbsp ground flax + 3 tbsp water), and ensure your chocolate chips are dairy-free.

Why are my cookies rubbery?

This usually means they were baked too long or at too high a temperature. Try reducing the bake time by 1–2 minutes next time.

Can I add more mix-ins?

Absolutely. Chopped walnuts, dried cranberries, or a sprinkle of flaky sea salt on top are all excellent festive additions.

A Healthier Christmas Finish

As Christmas Day 2025 winds down in Agadir, let these cookies be a reminder that you can enjoy the sweetness of the holiday while still feeling fueled and energized. They are the perfect way to have your “Christmas cookie” and eat it, too.

Would you like me to find a recipe for a “High-Protein Vanilla Bean Frosting” to turn these into festive cookie sandwiches?