Chocolate Chip Cookie (30g protein)

A cookie for breakfast? Yes, please! This healthier chocolate chip cookie is not your regular cookie: it’s packed with approximately 30g of protein and made with nutritious ingredients that give you a great start to the day! It’s soft, chewy, chocolatey and just so, so good.

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This cookie is quick and easy to make, customisable and works with both plant-based and whey protein. So whether you’re looking for a high protein snack, a creative way to use protein powder or just a fun breakfast idea: this cookie has you covered!

Why should you make this cookie?

This isn’t just a cookie—it’s a breakfast, a post workout snack or even a quick protein fix when you’re craving something sweet! It’s single serve, packed with approximately 30g of protein, it’s super satisfying and you won’t even believe it’s eggless!

Plus, it’s completely customisable. Use plant protein, whey or whatever you have on hand. You can make it as gooey or fully baked as you like and it’s ready in under 15 minutes. Now tell me: why shouldn’t you make it?

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How to make this high protein cookie

Combine the flaxmeal (ground flax seeds), jaggery and water in a microwave-safe bowl. Microwave for 30 seconds or until the jaggery melts. Whisk the mixture well and let it sit for 2 minutes to thicken. Add peanut butter, milk, curd and vanilla essence and mix until smooth and creamy to get the wet mixture ready.

Gently fold in the vanilla protein powder, pinch of salt and baking soda. Be careful not to overmix, the dough should be thick and just combined. Fold in the chocolate chips and chunks evenly.

I used vanilla plant protein powder but feel free to use any flavour of your choice or even whey protein (refer to notes).

Spoon the dough onto a piece of parchment paper and shape it into a circle with the help of a spoon, spatula or simply your fingers. Add a few extra chocolate chips on top.

Airfry: 175°C for 9-11 minutes Bake in Oven: 180°C for 13-15 minutes

Let the cookie cool completely before topping with flaky salt and enjoyy!

Notes

Airfryer hack: Fold the corners and edges of your parchment paper slightly to weigh it down - this prevents it from flying up or gathering around the cookie, allowing your cookie to spread perfectly!
If you’re using whey protein: Reduce the liquid since whey absorbs less liquid. Reduce curd to 1/2 tbsp and milk to 1/2 tbsp.
If you're using unflavoured, unsweetened protein powder: Add more sweetness by increasing the jaggery to 1.5 -2 tbsp to balance the flavours. You can also increase the amount of vanilla essence.
Flaxmeal is nothing but ground flax seeds! Pulse flax seeds in a blender for a few seconds to get flaxmeal which can be used to make flax eggs (egg replacer).
The cook time depends on how done you like your cookie. For a slightly gooey, undercooked centre: stick to the lower end of the time range. For a fully baked cookie: go for the higher end.