Easy & Delicious Chocolate Protein Cookies Recipe UK
Rated 5.0 stars by 1 users
Category
Protein
Servings
12
Prep Time
10 minutes
Cook Time
12 minutes
Calories
150
Looking for a quick and tasty way to add protein to your snacks?
These chocolate protein cookies are soft, chewy, and full of rich flavour from Whitakers dark chocolate. 🥜🍫
Made with rolled oats, peanut butter, and a scoop of chocolate protein powder, they make an ideal post-gym boost or lunchbox treat.
Easy to prepare in under 30 minutes, this recipe uses basic ingredients you likely have at home.
Plus, it is simple to customise – add nuts or espresso powder for extra taste.
Enjoy a healthier option that still satisfies your sweet cravings! 😋
Ingredients
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1 cup (100g) rolled oats or oat flour
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1 scoop (30g) chocolate protein powder
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2 tbsp cocoa powder
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½ tsp baking powder
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Pinch of salt
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½ cup (130g) peanut butter or almond butter
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¼ cup (60ml) honey or maple syrup
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1 egg (or 2 tbsp milk for egg-free)
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1 tsp vanilla extract
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½ cup (75g) Whitakers dark chocolate, chopped
Directions
Preheat the oven:
Heat your oven to 175°C (350°F) and line a baking tray with parchment paper.
Mix the dry ingredients:
In a bowl, combine the oats (or oat flour), protein powder, cocoa powder, baking powder, and salt.
Add the wet ingredients:
Stir in the peanut butter, honey/maple syrup, egg, and vanilla extract.
Mix until a thick cookie dough forms.
Fold in the chocolate:
Add the chopped Whitakers chocolate or chocolate chips and mix evenly through the dough.
Shape the cookies:
Scoop tablespoon-sized portions onto the baking tray.
Flatten each slightly, they won’t spread much during baking.
Bake:
Bake for 10–12 minutes, until the edges are set but the centres look soft.
They will firm up as they cool.
Cool:
Allow to cool on the tray for 5 minutes, then transfer to a wire rack.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 12 delicious Chocolate-Flavoured Protein Cookies.
Calories per serving: 150 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade Chocolate Protein Cookies.
Consistency: For chewier cookies, slightly underbake.
To make vegan: use plant-based protein powder, maple syrup, and replace egg with 2 tbsp milk or 1 mashed banana.
Add-ins: chopped nuts, extra Whitakers dark chocolate chunks, or 1 tsp espresso powder for a mocha twist.
These cookies are naturally higher in protein thanks to nut butter + protein powder.
Nutritional Information for This Recipe
| Nutrition | Per 100g | Per cookie |
|---|---|---|
| Energy (kcal) | 429 | 171 |
| Fat (g) | 23.4 | 9.3 |
| of which saturates (g) | 7.4 | 3.0 |
| Carbohydrate (g) | 43.2 | 17.3 |
| of which sugars (g) | 20.6 | 8.2 |
| Fibre (g) | 6.9 | 2.7 |
| Protein (g) | 16.8 | 6.7 |
| Salt (g) | 0.11 | 0.04 |
How to Store Your Homemade Protein Cookies
Store these cookies in an airtight container at room temperature for 3–4 days.
Refrigerate them for up to 1 week to keep them fresh longer.
Freeze individual cookies wrapped in cling film or foil for up to 2 months. Thaw at room temperature before eating. ❄️
A Brief History of Cookies in the UK
Cookies, known as biscuits in the UK, trace back to medieval flatbreads and twice-baked goods from the Middle East and Europe.
The term "biscuit" means twice-cooked and appeared in English by the 1300s.
Early versions were plain wafers or hardtack. Sugar arrived in the 17th century, adding sweetness.
The Industrial Revolution sparked mass production, with factories like Huntley & Palmers starting in 1822.
Chocolate coatings began in 1891.
Soft, chewy American-style cookies grew popular in the UK from the 1990s, with current trends featuring artisan, vegan, and flavoured options.
