Peanut butter chocolate chip protein cookies

The cleanest protein powder meets your favorite cookie – with 10g of complete plant protein in every delicious bite.

About this recipe

Sometimes the best way to get your daily protein is through cookies. These chocolatey, peanut buttery cookies are made with Just One protein powder for 7 to 10g of complete plant protein per serving, depending on how you portion them. Just One’s sustainable mung bean protein enhances both the nutrition and structure of the dough without the chalky aftertaste of typical protein powders. Sure, they're not exactly mom’s classic chocolate chip cookies loaded with sugar, but they’re pretty darn good for a healthy cookie – with crispy edges warm out of the oven giving way to chewy, chocolate-studded centers.

Made in just one bowl with simple, clean ingredients and ready in under 20 minutes, you have no excuse not to have these on hand for when a cookie craving strikes. Whether you’re looking for a post-workout treat, a healthier dessert option or a protein-packed snack to fuel your day, these cookies deliver satisfaction without artificial ingredients or unnecessary additives. They’re perfect for health-conscious bakers, vegan high-protein eaters or anyone seeking nutritious treats that don’t sacrifice on texture or taste. For more recipes with Just One protein or healthy plant-based recipes, check out our cookbook page.

Serves 6-8

½ cup (40g) Just One
¼ cup (24g) rolled oats
⅛ teaspoon baking soda
⅓ cup (80g) smooth peanut butter
⅓ cup (80mL) maple syrup
2 teaspoons vanilla extract
¼ cup (60g) chocolate chips, plus more for topping

Key equipment

Stiff spatula
Oven

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Preheat your oven

If baking immediately, preheat your oven to 350°F.

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Mix the dough

To a medium bowl, add the Just One, rolled oats, baking soda and stir to evenly distribute the dry ingredients. Add the peanut butter, maple syrup and vanilla. Stir with a strong spatula or wooden spoon to make a stiff dough. Finally, mix in the chocolate chips. At this point, you have the option to refrigerate the dough for up to 24 hours before baking.

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Form the cookies

When ready to bake, line a baking sheet with parchment paper and scoop out the dough into 6 to 8 portions, depending on how large you’d like your cookies. Roll each portion of dough into a ball and flatten it on the baking sheet. These cookies won’t spread much on their own, so be sure to get them to your desired thickness. If needed, moisten your hands lightly with water to help you work with the sticky dough.

For six cookies, it’s about 220 calories and 10g protein per cookie. For eight cookies, about 165 calories and 7g protein per cookie.

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Bake the cookies

Bake the cookies for about 10 minutes, until just turning golden around the edges. Let them cool for about 5 minutes before enjoying. Store refrigerated or frozen.

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