This massive Single-Serve Protein Chocolate Chip Cookie is the kind of thing that feels too good to be true, but somehow it’s not. It has about 360 calories, over 23 grams of protein, and only about 7 grams of sugar — but it’s still a delicious, fresh-from-the-oven, chocolate chip cookie!
I actually like to have this for breakfast, but you can have it anytime your sweet tooth hits and still enjoy a great boost of protein, fiber, and whole grains. But don’t worry, this is not your health-nut neighbor’s gritty, whole wheat cookie. The Kodiak Cake mix makes it wholesome without sacrificing texture.
Why you’ll love this recipe:
- High-protein
- Low-calorie
- Low sugar
- Single-serve
- I mean, it’s a giant chocolate chip cookie.
If you love this recipe (or prefer your cookie dough unbaked), try my Healthy Protein Cookie Dough or check out a list of some of my favorite single-serve desserts here.
This post contains affiliate links, which means I may earn a small commission at no additional cost to you. I only recommend products I personally use and love!
Products used in this recipe:
- Truvia brown sugar sub
- Collagen powder I use
- Kodiak Cakes pancake mix
- Non-toxic nonstick baking sheet
- My favorite measuring spoons
Ingredients
- 1 ½ tbsp light butter (or regular)
- ½ tbsp brown sugar
- 1 tbsp brown sugar sub like Truvia Brown (or 1 more tbsp regular brown sugar)
- 1 tbsp of a beaten egg (save the rest to make again!)
- About ½ tsp vanilla extract or flavoring
- Pinch of salt
- 5 tbsp Kodiak Cakes mix (or other pancake mix)
- 1 serving unflavored or vanilla collagen powder
- ½ to 1 tbsp chocolate chips (see notes)
Directions
- Preheat oven to 350 F. Place a sheet of parchment paper on a metal cookie sheet.
- In a large cereal bowl or small mixing bowl, combine all ingredients except the chocolate chips. The mixture will look quite dry, but it will all come together. Just make sure the butter gets mixed in well.
- Fold in chocolate chips.
- Using a silicone or rubber spatula, transfer dough onto the prepared cookie sheet and form it into a mound or disc shape.
- Bake at 350 F for about 14-16 minutes (or less if you like it gooey in the middle). Enjoy!
Notes
I use Bake Believe milk chocolate to keep the sugar low.
In order to make a lower calorie version that still works great, you can use ¼ cup Kodiak Cakes mix instead of 5 tbsp. This will give you a slightly more fragile version of the cookie with a looser texture, but still delicious. Plus, it seems a bit bigger because it spreads more in the oven. Try both and let me know which you prefer!
Frequently Asked Questions
Q: Why collagen?
A: Collagen powder is a tasteless, easy-to use protein powder that you can get pretty much anywhere protein powder is sold. It is perfect for this recipe because other protein powders vary so much in taste and texture. You can, however, try it with your favorite protein powder and let me know how it turns out!
Q: Can I use regular flour instead of the pancake mix?
A: You definitely can. Kodiak Cakes are my personal favorite because they are nutritious and full of whole grains without giving that grittiness and heaviness you can get from whole wheat. But you could definitely experiment with oat flour or all-purpose flour and just add about ¼ tsp of baking powder.
Q: My cookie falls apart if I try to move it off the parchment paper. What can I do?
A: Because it is such a large cookie, if it is at all gooey in the middle it will likely fall apart if you try to move it, especially if it is not fully cooled. If this bothers you, you can try baking it a minute or two longer and letting it cool for a few minutes, then using a large spatula to gently lift it off. Or, if you like a little gooeyness and don’t want to wait, just enjoy it with a fork straight from the parchment paper.
