Want cookies that actually support your physique goals instead of destroying them? This high-protein recipe delivers bakery-quality taste with muscle-building macros.

Traditional chocolate chip cookies are the ultimate temptation.

Warm, gooey, with melted chocolate chips. The smell alone is irresistible. That perfect chewy texture with crispy edges.

They’re also nutritional nightmares: 150-250 calories each, 20-30g sugar per cookie, minimal protein, made with butter and white flour.

Eating 3-4 cookies can completely wreck an entire day of dieting.

But what if you could bake cookies that:

• Taste like real chocolate chip cookies (not “protein bar” cookies)
• Contain only 100 calories per cookie
• Pack 10g of protein each
• Use no refined sugar or white flour
• Provide sustained energy from complex carbs
• Fit perfectly into cutting, maintenance, OR bulking macros
• Stay soft and chewy for days

This high-protein chocolate chip cookie recipe delivers exactly that.

I’ll show you the complete recipe with detailed instructions, explain why these specific ingredients create the perfect texture, provide the exact nutritional breakdown per cookie, offer variations for different dietary needs and flavor preferences, and give you storage tips for keeping cookies fresh all week.

Whether you’re desperately craving sweets while cutting, need convenient protein-rich snacks while bulking, or just want healthier treats that actually taste good, this recipe solves the problem.

Let’s bake some gains.

Why This Recipe Works Perfectly for Muscle Building

Before we get to ingredients, let me explain the nutritional philosophy behind these cookies.

The Problem With Traditional Chocolate Chip Cookies

Standard chocolate chip cookie recipe contains:

• 1-2 cups white sugar (refined carbs, blood sugar spike)
• 1 cup butter (mostly saturated fat, 100+ calories per tablespoon)
• 2-3 cups white all-purpose flour (refined carbs, minimal nutrition)
• Chocolate chips (more sugar)
• Maybe 1 egg (the only protein source)
• Minimal fiber or micronutrients

Nutritional damage per cookie (medium size):

• 180-250 calories
• 20-30g sugar
• 10-15g fat (mostly saturated)
• 2-3g protein
• Minimal fiber
• Blood sugar rollercoaster

Eating 3 cookies:

• 540-750 calories
• 60-90g sugar
• 30-45g fat
• 6-9g protein

That’s a meal’s worth of calories with almost no protein and terrible macros.

The High-Protein Solution

This recipe completely transforms the nutritional profile:

Per cookie (makes 24 cookies):

• 100 calories (vs. 180-250)
• 10g protein (vs. 2-3g)
• 11g carbs from oats and banana (vs. 25-35g from sugar and white flour)
• 3g healthy fats (vs. 10-15g saturated fat)
• 2g fiber (vs. 0-1g)
• 3g natural sugars from banana only (vs. 20-30g added sugar)

You can eat 3 cookies and consume:

• 300 calories (vs. 750)
• 30g protein (vs. 9g)
• 33g carbs (vs. 90g)
• 9g fat (vs. 45g)

These macros actually support your goals instead of sabotaging them.

How It Supports Your Specific Goals

For cutting (fat loss):

• Low calorie density satisfies cookie cravings
• High protein preserves muscle during deficit
• Natural sweetness from banana prevents feeling deprived
• Fiber increases satiety
• Can fit 2-3 cookies into restricted calories

For maintenance:

• Balanced macros support muscle maintenance
• Protein content helps hit daily targets
• Healthy treat that doesn’t derail progress
• Sustainable long-term snack option

For bulking (muscle gain):

• Easy to eat 4-5 cookies for quality calories
• 50g protein from 5 cookies supports muscle protein synthesis
• Quality carbs fuel training and recovery
• Add extra chocolate chips or nut butter for more calories
• Tastes like a treat, functions like nutrition

The Complete Recipe: High-Protein Chocolate Chip Cookies

Here’s everything you need to make 24 cookies.

Ingredients

Wet ingredients:

Ripe banana: 2 medium (very ripe with brown spots)

• Approximately 240g total weight
• Provides natural sweetness and moisture
• Acts as binder replacing eggs and some fat
• The riper, the sweeter (starches convert to sugar naturally)

Egg whites: 4 large egg whites (or 120ml liquid egg whites)

• Provides structure and protein
• Creates chewy texture
• Contributes approximately 14g protein total
• Can use whole eggs if preferred (adds fat and calories)

Vanilla protein powder: 1.5 cups (180g)

• Any flavor works (vanilla, chocolate, cookies and cream)
• Vanilla is most versatile and cookie-like
• Whey, casein, or plant-based all work
• This is what makes cookies high-protein

Greek yogurt: 1/2 cup (120g plain, non-fat)

• Adds moisture and tang
• Contributes protein (12g)
• Creates soft, bakery-style texture
• Can substitute with regular yogurt (slightly less protein)

Vanilla extract: 2 teaspoons

• Essential for cookie flavor
• Enhances sweetness perception
• Use pure vanilla, not imitation

Almond milk: 1/4 cup (or any milk)

• Helps achieve proper dough consistency
• Adds minimal calories
• Any milk works (dairy, soy, oat, coconut)

Dry ingredients:

Oat flour: 1.5 cups (150g)

• Primary carbohydrate source
• Naturally gluten-free
• Make your own: blend rolled oats into powder
• Provides fiber and sustained energy

Baking powder: 1 teaspoon

• Provides rise and light texture
• Essential for proper cookie texture
• Don’t skip this

Baking soda: 1/2 teaspoon

• Works with baking powder for optimal rise
• Helps browning
• Creates tender crumb

Salt: 1/4 teaspoon

• Enhances all flavors
• Balances sweetness
• Critical even in sweet recipes

Cinnamon: 1 teaspoon

• Complements cookie flavor beautifully
• Enhances sweetness perception without adding sugar
• Optional but recommended

Mix-ins:

Dark chocolate chips: 1/2 cup (70% cacao or higher)

• Essential for chocolate chip cookies
• Use dark chocolate (less sugar than milk chocolate)
• Sugar-free chocolate chips work too
• Adds approximately 4 calories per cookie

Optional add-ins (not included in base nutrition):

Chopped walnuts or pecans: 1/2 cup

• Adds 20-25 calories per cookie
• Provides healthy fats and crunch
• Omega-3 fatty acids bonus

Sugar-free chocolate chips: Instead of regular

• Reduces sugar content further
• Same chocolate taste
• Slightly different texture when melted

Peanut butter chips: 1/4 cup

• Adds peanut butter flavor
• Extra calories for bulking
• Approximately 10 extra calories per cookie

Kitchen Equipment Needed

Essential:

• Oven
• Baking sheets (2-3 sheets)
• Parchment paper or silicone baking mats
• Large mixing bowl
• Medium mixing bowl
• Mixing spoon or spatula
• Fork (for mashing bananas)
• Measuring cups and spoons
• Cookie scoop or spoon (for portioning)

Optional but helpful:

• Stand mixer or hand mixer
• Kitchen scale (for precise measurements)
• Cooling racks
• Food processor or blender (if making oat flour)

Step-by-Step Instructions

Step 1: Prepare and preheat

Preheat oven to 350°F (175°C).

Prepare baking sheets:

• Line with parchment paper (prevents sticking, easiest cleanup), OR
• Use silicone baking mats, OR
• Spray lightly with non-stick cooking spray

Position oven racks:

• One in upper third of oven
• One in lower third
• Allows baking two sheets at once

Step 2: Mash the bananas

Peel the 2 ripe bananas and place in large mixing bowl.

Mash thoroughly with fork:

• Mash until mostly smooth
• Small chunks are okay
• Should yield approximately 1 cup mashed banana
• The riper the bananas, the sweeter your cookies

Pro tip: For maximum sweetness, use bananas so ripe they’re almost entirely brown. These have the highest natural sugar content.

Step 3: Mix wet ingredients

Add to the mashed bananas:

• 4 egg whites (or 120ml liquid egg whites)
• 1/2 cup Greek yogurt
• 2 teaspoons vanilla extract
• 1/4 cup almond milk

Mix thoroughly until well combined:

• Use fork, whisk, or electric mixer
• Ensure yogurt is fully incorporated
• Mixture should be relatively smooth
• Takes approximately 1-2 minutes of mixing

The mixture will look thin and liquidy. This is normal.

Step 4: Add protein powder to wet ingredients

Add 1.5 cups vanilla protein powder to the wet mixture.

Mix until just combined:

• Protein powder will thicken the mixture significantly
• Mix until no dry powder visible
• Don’t overmix (creates tough cookies)
• Batter will be thick but still soft

Important: Different protein powders absorb liquid differently. If batter seems too thick to scoop, add 1-2 tablespoons more milk. If too thin, add 2-3 tablespoons more protein powder.

Step 5: Prepare dry ingredients

In medium mixing bowl, whisk together:

• 1.5 cups oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon

Whisk thoroughly:

• Ensure even distribution of leavening agents
• Break up any oat flour clumps
• Uniform color throughout
• Takes 30-60 seconds

Step 6: Combine wet and dry ingredients

Add the dry ingredient mixture to the wet ingredients in the large bowl.

Fold together gently:

• Use spatula or large spoon
• Fold (don’t stir vigorously) until just combined
• Stop mixing when you no longer see dry flour
• Some small lumps are okay and normal
• Takes approximately 30-45 seconds of folding

CRITICAL: Do NOT overmix. Overmixing develops gluten and creates tough, dense cookies instead of soft, chewy ones.

The dough will be thick and scoopable, similar to thick cake batter or soft cookie dough.

Step 7: Add chocolate chips

Fold in 1/2 cup dark chocolate chips:

• Add chocolate chips to dough
• Fold gently 3-5 times to distribute
• Don’t overmix
• Reserve a few chips to press into tops of cookies if desired

Step 8: Portion the cookies

Using a cookie scoop or spoon, portion dough onto prepared baking sheets:

Portioning guidelines:

• Use approximately 2 tablespoons dough per cookie
• Space cookies 2 inches apart (they spread slightly)
• 12 cookies per baking sheet
• Should make 24 cookies total

Shape the cookies:

• Dough will be soft, not firm like traditional cookie dough
• Gently flatten each portion slightly with back of spoon
• Cookies should be about 1/2 inch thick
• Press 1-2 extra chocolate chips into top of each cookie for appearance

Pro tip: For uniform cookies, use a #40 cookie scoop (approximately 1.5 tablespoons). This ensures every cookie is the same size and has identical macros.

Step 9: Bake

Bake for 10-12 minutes at 350°F (175°C).

Doneness indicators:

• Edges are set and lightly golden
• Centers look slightly underbaked (they’ll firm up as they cool)
• Cookies puff up during baking
• Light golden brown on bottom

Baking time varies based on:

• Your oven (some run hot or cold)
• Cookie thickness
• How chewy vs. firm you prefer

For softer cookies: Bake 10 minutes

For firmer cookies: Bake 12 minutes

Critical: DO NOT overbake. Cookies continue cooking on hot baking sheet after removing from oven. Slightly underbaked in the oven = perfect when cooled.

If baking two sheets at once:

• Rotate sheets halfway through (switch racks and turn 180 degrees)
• Ensures even baking
• May need 1-2 minutes extra time

Step 10: Cool properly

Remove from oven when done.

Let cool on baking sheet for 5 minutes:

• Cookies are too soft to move immediately
• This cooling time allows them to set
• Prevents breaking

Transfer to cooling rack after 5 minutes:

• Use spatula to gently transfer each cookie
• Place on cooling rack
• Let cool completely (at least 20-30 minutes)

Why cooling completely matters:

• Cookies firm up significantly during cooling
• Texture improves as they cool
• Easier to handle and store
• Better flavor once cooled

For best texture: Let cookies sit at room temperature for 2-3 hours before eating. They become chewier and more cookie-like.

Step 11: Store properly

Once completely cool:

Room temperature storage:

• Place in airtight container
• Layer with parchment paper between layers
• Store at room temperature for 3-4 days
• Cookies stay soft and chewy

Refrigerated storage:

• Airtight container
• Stays fresh 7-10 days
• Texture becomes slightly firmer (still good)
• Let come to room temp before eating for best texture

Freezer storage:

• Wrap individual cookies in plastic wrap
• Place wrapped cookies in freezer bag
• Freeze up to 3 months
• Thaw at room temperature 30-60 minutes or microwave 15-20 seconds

Nutritional Breakdown Per Cookie

For one cookie (1/24 of batch):

Calories: 100

Macronutrients:

• Protein: 10g
• Carbohydrates: 11g
• Fat: 3g
• Fiber: 2g

Net carbs: 9g (total carbs minus fiber)

Sugar: 3g (all natural from banana and chocolate chips, zero added sugar)

Micronutrients (notable amounts):

• Potassium: From bananas
• Calcium: From Greek yogurt and protein powder
• Magnesium: From oats and dark chocolate
• B vitamins: From oats
• Antioxidants: From dark chocolate

How These Cookies Fit Your Macros

For cutting (example: 1,800 calorie diet, 150g protein):

• 2 cookies as snack: 200 calories, 20g protein
• Satisfies sweet cravings without derailing deficit
• Contributes meaningfully to daily protein target
• Fits easily into restricted calories
• Can eat with black coffee for complete snack

For maintenance (example: 2,300 calorie diet, 140g protein):

• 3 cookies as dessert: 300 calories, 30g protein
• Perfect post-dinner treat
• Helps hit protein targets
• Provides sustained energy
• Works as pre or post-workout snack

For bulking (example: 3,200 calorie diet, 180g protein):

• 5 cookies throughout day: 500 calories, 50g protein
• Easy way to add quality calories
• Significant protein contribution
• Can add peanut butter topping for extra calories
• Tastes like treats, functions like nutrition

Recipe Modifications and Variations

Customize this recipe for your specific needs and preferences.

Vegan Version

Replace egg whites:

• Use 4 tablespoons ground flaxseed + 12 tablespoons water
• Mix and let sit 5 minutes to thicken (creates “flax eggs”)
• Or use commercial egg replacer following package directions

Replace Greek yogurt:

• Use 1/2 cup coconut yogurt (plain, unsweetened)
• Or use 1/2 cup applesauce + 2 tablespoons coconut oil

Use plant-based protein powder:

• Pea protein
• Rice protein
• Hemp protein
• Blended plant proteins

Ensure chocolate chips are vegan:

• Many dark chocolate chips are naturally vegan
• Check ingredients for milk products

Result: Fully vegan cookies with similar macros (slightly different texture).

Chocolate Protein Cookies

For chocolate cookies instead of vanilla:

Replace vanilla protein with chocolate protein powder:

• Use 1.5 cups chocolate whey or plant protein
• Creates double chocolate cookies
• Add chocolate chips for triple chocolate

Add extra cocoa powder (optional):

• Include 3 tablespoons unsweetened cocoa powder with dry ingredients
• Reduce oat flour by 3 tablespoons
• Intensifies chocolate flavor
• Adds antioxidants

Result: Rich, chocolatey cookies (same calories and protein).

Peanut Butter Protein Cookies

Add peanut butter flavor:

Include peanut butter:

• Add 1/3 cup natural peanut butter to wet ingredients
• Increase oat flour by 1/4 cup to compensate for moisture
• Adds approximately 15 calories per cookie
• Creates peanut butter chocolate chip cookies

Or use peanut butter protein powder:

• Replace vanilla protein with PB protein powder
• No other changes needed
• Lower calorie than adding actual peanut butter

Mix-in option:

• Use peanut butter chips instead of chocolate chips
• Or mix both (1/4 cup each)

Lower Calorie Version

Reduce to 80 calories per cookie:

Replace chocolate chips:

• Use sugar-free chocolate chips (Lily’s brand)
• Or reduce to 1/3 cup regular chips
• Saves 10-15 calories per cookie

Use non-fat Greek yogurt:

• Already in base recipe
• If using regular yogurt, switch to non-fat

Result: Approximately 80-85 calories per cookie instead of 100.

Higher Protein Version

Increase to 12-13g protein per cookie:

Add extra protein powder:

• Use 2 cups protein powder instead of 1.5 cups
• Increase milk to 1/3 cup for proper consistency
• Results in approximately 12g protein per cookie

Replace some banana with cottage cheese:

• Use 1 banana + 1/2 cup cottage cheese (blended smooth)
• Adds extra protein
• Slightly different flavor (still good)

Result: 12-13g protein per cookie instead of 10g.

Different Flavor Variations

Oatmeal raisin:

• Omit chocolate chips
• Add 1/2 cup raisins
• Increase cinnamon to 2 teaspoons
• Add 1/4 teaspoon nutmeg
• Classic oatmeal cookie flavor

White chocolate macadamia:

• Replace dark chocolate chips with white chocolate chips
• Add 1/3 cup chopped macadamia nuts
• Fancy cookie shop flavor
• Higher calorie (adds 20-25 cal per cookie)

Banana nut:

• Omit chocolate chips
• Add 1/2 cup chopped walnuts
• Increase cinnamon to 1.5 teaspoons
• Healthy, nut-based cookies

Blueberry:

• Replace chocolate chips with 1/2 cup fresh or frozen blueberries
• Add 1/2 teaspoon lemon zest
• Fruity, antioxidant-rich option

S’mores:

• Add 1/4 cup mini marshmallows + 2 tablespoons crushed graham crackers
• Keep 1/4 cup chocolate chips
• Campfire cookie experience

Nut-Free Version (Allergy-Friendly)

Replace almond milk:

• Use oat milk, rice milk, or regular dairy milk
• Same quantity

Ensure protein powder is nut-free:

• Check label carefully
• Many are manufactured in facilities with nuts

Avoid nut mix-ins:

• Stick with chocolate chips only
• Or use seed-based mix-ins (sunflower seeds)

Result: Allergy-safe cookies with similar nutrition and taste.

Serving Suggestions and Creative Uses

Beyond eating cookies straight from the jar.

Cookie Sandwiches

Make protein cookie sandwiches:

Filling options:

Greek yogurt frosting:

• Mix 1/2 cup Greek yogurt + 2 tablespoons protein powder + 1 teaspoon vanilla
• Spread between two cookies
• Adds 5g protein per sandwich
• Refrigerate to firm up

Peanut butter filling:

• Spread 1 tablespoon natural PB between two cookies
• Adds 95 calories and 4g protein
• Classic combination

Cream cheese frosting:

• Mix 2oz light cream cheese + 1 tablespoon protein powder + stevia to taste
• Spread between cookies
• Refrigerate until firm

Cookie Crumbles

Use crumbled cookies as toppings:

On Greek yogurt:

• 1 cup Greek yogurt + 1 crumbled cookie
• Total: 250 calories, 35g protein
• Perfect breakfast or snack

On protein ice cream:

• Blend frozen banana + protein powder into “ice cream”
• Top with cookie crumbles
• Delicious high-protein dessert

In overnight oats:

• Add cookie crumbles to overnight oats
• Cookie dough overnight oats effect
• Extra protein and flavor

Warm Cookie Options

Microwave for fresh-baked taste:

• Microwave 1 cookie for 10-15 seconds
• Chocolate chips melt slightly
• Tastes like just-baked
• Perfect with coffee

Make cookie skillet:

• Press 4-5 cookies worth of dough into small oven-safe skillet
• Bake at 350°F for 15-18 minutes
• Serve warm with Greek yogurt on top
• Shareable dessert

Meal Ideas Using These Cookies

Pre-workout snack (1 hour before):

• 2 cookies + banana + black coffee
• Total: 300 calories, 20g protein, quality carbs

Post-workout:

• 3 cookies + protein shake
• Total: 450-550 calories, 55-65g protein

Breakfast:

• 2 cookies + scrambled eggs + fruit
• Total: 450 calories, 35g protein

Dessert:

• 2-3 cookies + glass of milk
• Satisfies sweet tooth
• Contributes to daily protein

On-the-go snack:

• Grab 2 cookies from container
• Portable, no refrigeration needed
• Quick protein hit

Common Questions and Troubleshooting

My cookies turned out too dry/crumbly. What happened?

Possible causes:

Too much protein powder:

• Different brands absorb different amounts of liquid
• Next time, add 2-3 tablespoons more milk

Overbaked:

• Most common cause
• Reduce baking time by 1-2 minutes next batch

Not enough banana:

• Measure bananas by weight (240g) not just count
• Smaller bananas = less moisture

Solution:

• Add more milk to dough (1 tablespoon at a time) until proper consistency
• Bake for less time
• Store with slice of bread in container (bread moisture transfers to cookies)

My cookies are too wet/cake-like. Why?

Possible causes:

Too much liquid:

• Bananas were very large or very ripe (higher moisture)
• Too much milk added

Not enough baking:

• Underbaked cookies stay soft and gummy
• Bake 1-2 minutes longer

Wrong protein powder:

• Some protein powders don’t absorb well
• Try different brand next time

Solution:

• Add 2-3 tablespoons more oat flour to dough
• Bake slightly longer
• Let cool completely (they firm up during cooling)

My cookies spread too much. How do I fix this?

Causes and solutions:

Dough too thin:

• Add 1/4 cup more oat flour
• Or add 2-3 tablespoons more protein powder

Baking sheet too hot:

• Don’t reuse hot baking sheets
• Let cool between batches or use multiple sheets

Oven too hot:

• Check oven temperature with thermometer
• Reduce to 325°F if cookies spread too much

Prevention:

• Chill dough for 30 minutes before baking
• Portion onto cold baking sheets
• Flatten less (let cookies spread naturally)

Can I make these without protein powder?

Yes, but macros change significantly.

To replace 1.5 cups protein powder:

• Use 1 cup additional oat flour + 1/2 cup almond flour
• Or use 1.5 cups whole wheat flour

Results:

• Lower protein (4-5g instead of 10g per cookie)
• Slightly different texture
• Still healthier than traditional cookies
• Won’t support muscle building as effectively

If protein matters, stick with the original recipe.

Can I make the dough ahead of time?

Absolutely! Dough stores well.

Refrigerator:

• Make dough, cover tightly
• Refrigerate up to 3 days
• Let come to room temp 15 minutes before portioning
• Bake as directed

Freezer:

• Portion dough into cookie sizes
• Freeze on baking sheet until solid
• Transfer frozen dough balls to freezer bag
• Store up to 3 months
• Bake from frozen (add 2-3 minutes to baking time)

Advantage: Always have fresh-baked cookie dough ready.

How do I make my own oat flour?

Very simple process:

Instructions:

• Add rolled oats to blender or food processor
• Blend on high for 45-60 seconds
• Process until fine, flour-like powder
• 1.5 cups rolled oats = approximately 1.5 cups oat flour

Pro tip:

• Make large batches (4-6 cups at once)
• Store in airtight container
• Lasts several months at room temperature
• Always have oat flour ready

Will these cookies taste like “protein cookies”?

If done correctly, no.

Keys to avoiding protein taste:

Use quality protein powder:

• Cheap protein powders taste chalky
• Invest in good-tasting protein (Optimum Nutrition, Dymatize, etc.)
• Vanilla or chocolate flavors work best

Don’t overbake:

• Overbaking intensifies protein powder taste
• Bake minimum time needed

Let cool completely:

• Protein taste diminishes as cookies cool
• Best flavor after sitting 2-3 hours

Chocolate chips help:

• Mask any protein flavor
• Add authentic cookie taste

Most people can’t tell these are “protein cookies.” They just taste like good cookies.

Can I double the recipe?

Yes, doubles perfectly.

Doubling instructions:

• Use 4 bananas, 8 egg whites, etc. (everything ×2)
• Makes 48 cookies instead of 24
• Mix in very large bowl or in two batches
• Bake on multiple sheets

Storage for large batches:

• Keep 12-15 cookies at room temp for current week
• Freeze remaining cookies individually
• Always have cookies available

Meal Prep and Storage Guide

Make these cookies part of your weekly routine.

Weekly Meal Prep Strategy

Sunday baking session:

Make double batch (48 cookies):

• Takes approximately 60 minutes total
• Minimal active time (mostly baking and cooling)
• Provides cookies for 2 weeks

Storage plan:

• Week 1 supply: 20 cookies in airtight container at room temp
• Week 2 supply: 20 cookies individually wrapped and frozen
• Emergency stash: 8 cookies frozen

Daily portioning:

• Take 2-3 cookies daily for snacks
• No need to bake during busy week
• Always have protein-rich treats available

Best Storage Practices

Room temperature (3-4 days):

• Airtight container (Lock & Lock, Rubbermaid)
• Layer with parchment between cookie layers
• Keep in cool, dry place (not near heat/sunlight)
• Cookies stay soft and chewy

Refrigerated (7-10 days):

• Airtight container
• Let come to room temp before eating (15-20 minutes)
• Or microwave 10 seconds for warm cookie
• Stays fresh longer, slightly firmer texture

Frozen (up to 3 months):

• Individual wrapping: wrap each cookie in plastic wrap
• Place wrapped cookies in freezer bags
• Label with date
• Remove air from bags before sealing

Thawing frozen cookies:

• Room temperature: 30-45 minutes
• Refrigerator overnight: Best texture
• Microwave: 15-20 seconds (quick but affects texture slightly)

Grab-and-Go Convenience

Make cookies portable:

Individual portions:

• Wrap 2 cookies together in plastic wrap
• Store in gym bag or work bag
• Perfect portable protein snack
• No refrigeration needed for several hours

Container systems:

• Use small containers (4-6 cookie capacity)
• Keep one at work, one in car, one at home
• Refill weekly from main batch
• Never without protein-rich snacks

The Bottom Line: Cookies That Actually Support Your Goals

After making these cookies, you’ll realize:

✅ “Healthy” cookies don’t have to taste healthy

✅ You can satisfy intense cravings without sabotaging progress

✅ High-protein treats can taste as good as regular treats

✅ Meal prep can include delicious foods, not just chicken and rice

✅ Dieting doesn’t mean giving up everything you enjoy

This recipe provides:

• Bakery-quality taste that rivals traditional cookies
• Muscle-building macros (10g protein per cookie)
• Flexibility for any goal (cutting, maintenance, bulking)
• Simple preparation with common ingredients
• Affordable cost (much cheaper than protein bars)
• Batch-friendly (make 48 cookies at once)

Perfect for:

• Satisfying sweet cravings while cutting
• Convenient protein snacks while bulking
• Meal prep (bake once, eat all week or freeze)
• Family-friendly treats (kids love them too)
• Pre or post-workout fuel
• Replacing expensive protein bars

Make a double batch this weekend. Portion and freeze half. You’ll have high-protein cookies for the next two weeks.

No more choosing between enjoying cookies and hitting your macros. With this recipe, you get both.

BAKE THEM. FREEZE THEM. HIT YOUR PROTEIN. ENJOY LIFE.

Ready to transform your entire approach to eating for your physique with recipes that make the process enjoyable instead of painful? These cookies are just the beginning. Get a complete collection of macro-friendly recipes for every meal and snack, the exact meal planning system that makes hitting your targets effortless, and the nutrition strategies that let you eat amazing food while building your best body. Stop suffering through restrictive diets. Start eating delicious food and loving the process.