Sugar Cookie Protein Brookies
Now that Thanksgiving is officially behind us, I’m fully leaning into the holiday season… Though let’s be honest, I’ve been in the Christmas spirit since November 1. Brookies are one of my all-time favorite desserts, and this festive twist combines two classics into one rich, sweet, and satisfying treat.
These sugar cookie protein brookies are the perfect way to welcome December. They’re gooey, colorful, and pack a little extra protein to balance out the sweetness, ideal for a holiday potluck or just a cozy night in.
Ingredients (makes 12):
Brownie Layer:
½ cup (128g) natural peanut butter
¼ cup (25g) cocoa powder
¼ cup (60ml) maple syrup
¼ cup (48g) stevia
2 eggs
½ cup (48g) oat flour
1 scoop (30g) vegan protein powder
½ tsp baking powder
Pinch of salt
Splash of almond milk if needed for consistency
Sugar Cookie Layer (egg-free):
1 cup (96g) oat flour
½ cup (128g) natural peanut butter
½ cup (96g) stevia
1 scoop (30g) vanilla vegan protein powder
2 tbsp (30g) honey
1 tsp vanilla extract
¼ tsp almond extract (optional)
½ tsp baking powder
Pinch of salt
1–2 tbsp almond milk if dough is too thick
¼ cup sprinkles
How to Make It:
Preheat oven to 350°F.
In one bowl, mix together all brownie layer ingredients. Spread into an 8×8 baking pan lined with parchment.
In a separate bowl, combine all sugar cookie layer ingredients. Gently spread over the brownie base.
Bake for 28–32 minutes until golden and set.
Cool completely before slicing into 12 squares.
Macros (per brookie):
185 calories | 9g protein | 15g carbs | 10g fat
Note: Macros will vary depending on protein powders, sweeteners, and chocolate used.
These are fun, festive, and hit that perfect middle ground between cookie and brownie, a great way to keep the holiday vibes going without overcomplicating dessert.
