The Protein Cookie Experiment

Leo Biette-Timmons

How Much Protein Can You Add To A Cookie?


If you're a protein connoisseur like I am, I'm sure you've been burned by gross, crumbly "high protein cookies" before.

Most protein cookie recipes fail because they don’t account for structural balance. In a traditional cookie, structure primarily comes from:

  • Flour starch (framework)
  • Egg proteins
  • Sugar crystallization (crisp exterior)
  • Fat dispersion

In this experiment, I replaced different amounts of flour with a 1:1 whey-casein blend.

This experiment increases protein contribution stepwise:

  • Control (baseline protein presence +22%)
  • +34% 
  • +44%
  • +60%

Below are all four recipes, each making 8 cookies. Nutrition and macronutrient information will follow each ingredient list. If you follow the exact recipe, you'll see I used 25g of egg (which is half an egg). My recommendation is to crack an egg, whisk it up, and pour 25g into your batter.

The protein powder I use is a vanilla whey & casein, both from Levels. I use their protein in every recipe, creamis, and the odd shake (I hardly ever drink my protein anymore). Great taste, good macros, I highly recommend it.

The +22%, +36%, and +46% cookies all get baked at 375°F for 9.5 minutes on the dot. The +60% get baked at 350°F for 10 minutes. Over baking the +60% will dry them out.


Ingredients

Control +22%

  • 56g room temp butter (half stick)
  • 58g sugar
  • 53g brown sugar
  • 1/2 tsp vanilla
  • 25g egg 
  • 80g all purpose flour
  • 11g whey
  • 11g casein
  • 75g chocolate chips
  • 15g 0% Greek yogurt
  • 1/4 tsp baking soda
  • 1/8 tsp baking powder
  • Pinch salt

Here, the flour still dominates, with the protein powders acting as minor structural modifiers, not primary builders.

The cookie behaves like a classic chocolate chip cookie: Good spread, soft center, light chew, classic crumb

Nutrition (Per Cookie – 1 of 8)

  • Calories: 205
  • Protein: 4g
  • Carbs: 28g
  • Fat: 9g


36% Protein Increase

  • 56g room temp butter (half stick)
  • 58g sugar
  • 53g brown sugar
  • 1/2 tsp vanilla
  • 25g egg 
  • 65g all purpose flour
  • 17g whey
  • 17g casein
  • 75g chocolate chips
  • 20g 0% Greek yogurt
  • 1/4 tsp baking soda
  • 1/8 tsp baking powder
  • Pinch salt

Very similar cookie with a slightly firmer chew, less "melt in your mouth." The yogurt compensates with extra hydration. 

Nutrition (Per Cookie)

  • Calories: 204
  • Protein: 5g
  • Carbs: 26g
  • Fat: 9g


46% Protein Increase

    • 56g room temp butter (half stick)
    • 58g sugar
    • 53g brown sugar
    • 1/2 tsp vanilla
    • 25g egg 
    • 55g all purpose flour
    • 22g whey
    • 22g casein
    • 75g chocolate chips
    • 25g 0% Greek yogurt
    • 5g skim milk
    • 1/4 tsp baking soda
    • 1/8 tsp baking powder
    • Pinch salt

    This dough is slightly softer and more pliable since there's less gluten structure. The cookies rise a bit more, and have a slightly fluffier texture.

    Nutrition (Per Cookie)

    • Calories: 205
    • Protein: 6g
    • Carbs: 26g
    • Fat: 9g


    60% Protein Increase

    • 56g room temp butter (half stick)
    • 58g sugar
    • 53g brown sugar
    • 1/2 tsp vanilla
    • 25g egg 
    • 40g all purpose flour
    • 30g whey
    • 30g casein
    • 75g chocolate chips
    • 30g 0% Greek yogurt
    • 5g melted butter
    • 1/4 tsp baking soda
    • 1/8 tsp baking powder
    • Pinch salt

    You'd think these cookies would be dry protein pucks, you'd also be wrong. As was I. Added butter compensates for lost tenderness. They're almost indistinguishable from the +46%. 

    Nutrition (Per Cookie)

    • Calories: 210
    • Protein: 8g
    • Carbs: 24g
    • Fat: 10g

     

    100% Protein Increase

    • 56g room temp butter (half stick)
    • 58g sugar
    • 53g brown sugar
    • 1/2 tsp vanilla
    • 25g egg 
    • 50g whey
    • 50g casein
    • 75g chocolate chips
    • 40g 0% Greek yogurt
    • 10g melted butter
    • 1/4 tsp baking soda
    • 1/8 tsp baking powder
    • Pinch salt

    Nutrition (Per Cookie)

    • Calories: 198
    • Protein: 11g
    • Carbs: 16g
    • Fat: 11g

    To be completely honest, I thought these would suck. To my surprise, they did not. The texture is pretty damn good. A crisp exterior overshadows a slightly gummy interior, they light and soft. The only issue is they have a protein powdery aftertaste. 


     

    Recipe

    1. Preheat oven to 375°F and line a baking sheet with parchment paper.
      1. If baking the +60%, preheat oven to 350°F.
      2. If baking the +100%, preheat to 325°F.
    2. In a bowl, cream softened butter with your sugar until light and fluffy.
    3. To the creamed sugar, add in vanilla, egg, and Greek yogurt until smooth.
      1. To the +46%, this is when you add in your milk.
      2. To the +60% and +100%, this is when you add in the melted butter.
    4. In a separate bowl, whisk together flour, whey, casein, baking soda, baking powder, and salt.
    5. Add dry ingredients into wet and mix until just combined. Fold in chocolate chips.
    6. Refrigerate for a minimum for 30 minutes.
    7. When ready to bake, divide the dough into 8 equal balls. Slightly flatten the tops.
    8. Bake the +22%, +36%, +46% for 9.5 minutes on the dot. 
      1. Bake +60% for 10 minutes.
      2. Bake +100% for 12 minutes.
    9. Once out of the oven, let rest on the pan for 5–10 minutes before transferring to a rack. They’ll firm up as they cool.
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