I used to eat a lot of protein cookies (Quest cookies to be precise) when I was in my 20s because it was such a convenient post-workout snack that satisfied my cookie cravings. But once I started my baking adventures in the kitchen, I realized how easy it was to make my own healthier version of cookies that were made with fewer ingredients and tasted SO much better. I make the cookie base AND the chocolate chunks in it. It’s interesting how sophisticated your palette can become over the course of your life (and especially when you start experimenting with your own recipes in the culinary world). I don’t think I could ever eat cookies out of a package again! Try this recipe if you’re looking for a relatively cost-effective and absolutely scrumptious protein snack alternative.

What’s Healthy About This Recipe

I use pure whey protein in this recipe. Protein is an important macro nutrient for our bodies. It’s low calorie and helps build muscle, supports healthy bones, hair and organ function.

This recipe contains NO sugar, and substitutes sugar with zero-calorie monk fruit sweetener instead. To put this into perspective, this recipe (the cookie base) calls for a total of 3/4 cup of sweetener: 3/4 cup of white sugar contains about 480 calories, whereas monk fruit contains zero. Unlike white sugar, monk fruit also has no impact blood sugar.

NOTE: I am not a doctor and I am not offering diet or health advice. This section of my blog is for information purposes only and explains how I substitute ingredients and/or methods to make my recipes healthier than other recipes or restaurant-offerings out there. If you’re looking for medical/dietary advice, please speak to a doctor or dietitian.

Chocolate Chunk Protein Cookies

Ingredients

Unsweetened baker’s chocolate: you can also use cocoa liquer wafers or cocoa mass (paste) that are made from ground cacao beans.

Cocoa butter: is dairy free and vegan butter that is made from fat extracted from cocoa beans. It smells very much like chocolate and is available in chocolate blocks of small callets/wafers (the callets/wafers are much easier to work with).

Sweeteners: for the chocolate chunks, I use powdered monk fruit but you can also use allulose. Agave syrup is another alternative that can work well for the chocolate chunks but just keep in mind that you will have to adjust the quantity mentioned. Taste as you go is a good method for ensuring that the sweetness is to your liking.

100% pure whey protein, unflavoured: buy good quality protein, preferably one that is 100% natural. I buy unflavoured, but you can also experiment with vanilla or chocolate flavoured protein. If you’re looking for a vegan alternative, you can substitute the whey protein with vegan protein (I have tried baking these cookies with vanilla flavoured vegan protein and they turned out great!)

Baking powder: helps the cookies rise and expand.

Vanilla extract: use pure vanilla extract, not artificial.

Evaporated milk: this adds a creamy and rich texture without the extra fat found in heavy cream. If you don’t have any evaporated milk, you can substitute it for 2% or 3% milk.

Unsalted butter: make sure it is soft at room temperature as it will be easier to work with when creaming it with the sweetener.

Cocoa powder: is used only to add a bit of colour to cookies.

Cheesecake flavoured no-sugar instant pudding: adds a very subtle cheesecake flavour that enhances the taste and texture of these cookies (I add it because the whey protein flavour is a bit bland).

Check Out the Recipe Video Here.

Step by Step Instructions

Melt the baker’s chocolate and cocoa butter together in a double boiler or chocolate melting pot over low heat.

Add the sweetener and stir until combined and smooth.

Remove from heat and pour the melted chocolate into a 6 inch square parchment-lined baking pan or chocolate bar mold and place in the fridge for at least 1 hour.

Remove chocolate from baking pan or chocolate mold and cut them up into 1/2 inch similarly sized chunks.

Line a baking sheet with parchment paper or use a silpat and preheat the oven to 325 degree F.

In a medium bowl, whisk dry ingredients: whey protein, cocoa powder and baking powder together. If adding instant pudding, mix in as well. Set aside.

In a small mixing bowl, cream the butter and granulated monk fruit sweetener until smooth. Add vanilla extract and evaporated milk and beat just until combined.

Add wet ingredients into dry ingredients and mix by hand using a silicone spatula.

Using a large (1.96 inch in diameter) scoop, scoop the cookie batter and add 2 to 3 chunks of chocolate and place it on the baking sheet/silpat, placing the cookies at least 1 inch apart. Add one chocolate chunk on top of each cookie. Bake for 12 minutes at 250 degrees F.

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