This super easy single serve protein cookie is the best! Made with 6 simple ingredients, it is high-in-protein, has a classic chocolate chip cookie dough flavor and is really fast to make. Vegan, dairy-free, egg-free and gluten-free.
I bet you will be making this single-serve protein cookie endless time, it is such an amazing recipe!
I make these oat flour chocolate chip cookies or these vegan brown sugar cookies whenever I want a large batch of cookies for my family to sneak into lunch boxes or for after-school snacking. But I like this protein cookie for one recipe for its convenience and nice protein boost. Plus, this is a great recipe to help with portion control or to get something fast!
It comes together very quickly all in one bowl, then you can use a mini toaster oven to bake it (under 10 min!). All you need are 6 simple ingredients, it is so easy and delicious. Perfect dessert recipe for when you crave cookies but don't want to make a big batch!
Let me know if you give it a try! ❤️
For more single-serve cookies, check out this chocolate chip oatmeal cookie recipe and this healthy single-serve raisin cookie recipe!
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❤️ Why you will love this recipe
- Easy and fast protein cookie recipe
- Requires only 6 simple ingredients
- Packed with protein (and fiber!)
- Easy to customize
- Super chewy bite with crispy edges and is just perfectly sweet
- Vegan, dairy-free, egg-free and gluten-free
🗒 Ingredient notes (+ substitutions)
- Oat flour: makes for an amazing cookie texture and it keeps this cookie recipe gluten-free. It also adds valuable nutrients, such as protein and fiber. You can buy oat flour at the store or make your own oat flour from scratch with rolled oats.
- Protein powder: I used vanilla pea protein powder from Orgain, which made this recipe vegan and added a delicious vanilla flavor. But feel free to use your favorite protein powder!
- Brown sugar: or use white or cane sugar.
- Peanut butter: natural peanut butter (with a pourable consistency) will give the cookie a better texture. You can also swap for almond butter.
- Chocolate chips: I used the mini chocolate chips from the brand Enjoy Life (vegan).
⭐️ Full list of ingredients (+ quantities) down below in the recipe card!
📝 Variations
- No chocolate: you can omit the chocolate chips altogether or swap for chopped nuts, rainbow sprinkles, blueberries, raisins, peanut butter chips, etc.
- Protein powder flavor: I love vanilla-flavored protein powder, but you can also use your favorite flavored powders such as chocolate, strawberry or peanut butter.
- Double chocolate protein cookie: add 1 tablespoon of raw cacao powder (+ about 1 extra tablespoon of dairy-free milk) to the cookie dough.
- Flavoring ingredients: add some vanilla extract (about ½ teaspoon) or a pinch of cinnamon.
- Sweet and salty: add a sprinkle of coarse sea salt for a touch of saltiness and a nice crunch.
🍽 How to make single serve protein cookie
Step 1: Add the oat flour, protein powder and brown sugar, then stir to combine.
Step 2: Add the dairy-free milk and peanut butter, then combine until crumbly and there are no dry spots of flour anymore.
Step 3: Incorporate the chocolate chips.
Step 4: Use your hand to create a large ball of dough right into the bowl.
Step 5: Transfer the cookie dough over a parchment paper-covered baking sheet and shape it into a large cookie (4-4.5 inches wide or about ¾ inch thick). Bake in a preheated oven (350ºF) for about 7 minutes, then let the cookie cool down for 5-10 minutes before enjoying.
⭐️ Detailed recipe (+ video) down below in the recipe card!
💡 Baking tips
- This recipe makes for a pretty large cookie, which can be enough for 2 people or only for you, if you feel like having a big snack!
- The cookie will still be quite soft when you just take it out of the oven. Let it cool down first before enjoying it, which will allow it to firm up a bit.
- A mini toaster oven works perfectly for this one-portion cookie recipe!
- Feel free to double or triple the recipe to make more than one cookie.
❗️ Storage tips
If you don't eat the whole cookie all at once, then you can keep the rest in an airtight container at room temperature for 1-2 days.
❓ FAQs
You can make a double or triple batch of the cookie dough and freeze it in a few individual balls (wrapped in plastic cling) for up to 3 months. Let the dough thaw completely at room temperature (or overnight in the fridge) before shaping and baking. If the cookie dough is very cold when you bake it, then bake for 1-2 minutes extra.
I haven't tried it yet, but I think you could swap peanut butter for tahini or pumpkin seed butter. And make sure to use oat milk or soy milk (and not almond milk) when making the dough.
If you have rolled oats, then you could simply make your own oat flour from scratch (it's easy when using a blender or coffee grinder). Or, use regular all-purpose flour, although the cookie would not be gluten-free in this case. Spelt flour should work too!
🌱 More vegan high-protein dessert recipes to check out
I hope you like this single serve protein cookie recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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📖 Recipe
Single Serve Protein Cookie (Vegan, Gluten-Free)
Equipment
- Medium mixing bowl
- Small baking sheet (+ parchment paper)
- Measuring cups and spoons
Ingredients
- ¼ cup oat flour
- 3 tbsp protein powder - (use tablespoons, not scoops), I used the vanilla pea protein powder from Orgain
- 1 tbsp brown sugar - you can omit if your protein powder is sweetened
- 2 tbsp peanut butter
- 2 tbsp plant milk - I used oat milk
- 1 tbsp vegan chocolate chips - I used mini chocolate chips from Enjoy Life
Instructions
- Preheat the oven to 350ºF (a mini toaster oven is perfect for that!) and line a small baking sheet with parchment paper.
- In a medium bowl, add the oat flour, protein powder and brown sugar and stir to combine.
- Add the peanut butter and milk, then stir to combine. You will have to press on the dough with the back of a spoon or a spatula to help it come together. The dough will appear crumbly and even a little dry at this point, this is normal.
- Add the chocolate chips and keep stirring/pressing on the dough. Then, use your hands and fingers to bring the cookie dough into one large ball of dough directly into the bowl. Transfer the dough to the prepared baking sheet.
- Shape into a large disc of about ¾ inch thick and about 4-4.5 inches wide. Sprinkle some coarse sea salt over if desired. Bake for 7 minutes, then let the cookie cool down for about 5-10 minutes before enjoying.
Video
Notes
- This recipe makes for a pretty large cookie, which can be enough for 2 people or only for you, if you feel like having a big snack!
- The cookie will still be quite soft when you just take it out of the oven. Let it cool down first before enjoying it, which will allow it to firm up a bit.
- A mini toaster oven works perfectly for this one-portion cookie recipe!
- Feel free to double or triple the recipe to make more than one cookie.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
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