Chocolate Protein Cookies
These Chocolate Protein Cookies are soft, chewy, and delicious. These gluten-free cookies make a great breakfast treat, filling workout snack, or healthy dessert.
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Healthy cookies like these Chocolate Protein Cookies are my jam! We also love these Vegan Thumbprint and this Healthy Breakfast Cookies recipe. Check out all of our healthier Cookie Recipes for inspiration.
IN THIS POST: Everything you need to make Chocolate Protein Cookies
Ingredients for this recipe
- chocolate protein powder – this basically replaces flour
- coconut sugar – a healthier version of brown sugar
- cocoa powder – double up the chocolate fun!
- baking soda – acts as a leavening agent so your cookies will puff up nicely
- fine sea salt
- almond butter – any nut butter will work
- eggs – a flax egg also works if you want a vegan recipe
- vanilla extract
Instructions
Start by preheating your oven to 350 and lining two baking sheets with parchment paper.
Then, in a medium mixing bowl, whisk together the dry ingredients – the protein powder, coconut sugar, cocoa powder, baking soda, and sea salt.
Next, add in the remaining ingredients and mix it all well.
Then, roll heaping tablespoon-sized balls of cookie dough and drop them on the baking sheets – ten balls per sheet.
Be sure to leave space between the balls.
Using a clean fork, make a criss-cross pattern on the top.
If the dough sticks, rinse and dry the fork in between making the crosses.
Pop into the oven and bake until the edges are crisped.
The taste and texture are absolute perfection.
Slightly crispy around the edges with a chewy center. Exactly how I like my cookies.
FAQs, Tips, and Substitutions
- Is it healthy to eat protein cookies? This recipe is definitely on the healthier side. They aren’t processed, use natural ingredients, and with 5 grams of protein per cookie, they will keep you satisfied too.
- Store cooled cookies in an airtight container at room temperature for up to three days then store them in the refrigerator for up to a week.
- TIP! Make sure not to overcook these cookies. They will continue to cook after they are out of the oven. You don’t want them to be too hard or even worse, burned.
- Leave room between the cookies on the baking sheet and don’t overcrowd them. This ensures the heat circulates and the cookies bake evenly.
- Substitute different nut butter like peanut butter, cashew butter, or even a seed butter like tahini or sunbutter.
- Stir in some dark chocolate chips for double chocolate protein cookies.
- Use monk fruit or erythritol instead of coconut sugar for a low carb keto recipe.
**This recipe was originally posted on January 30, 2015, and updated on March 20, 2023.**
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Chocolate Protein Cookies
Ingredients
- ¾ cup chocolate protein powder
- 1 cup coconut sugar
- 1 tbsp cocoa powder
- 1 tsp baking soda
- ¼ tsp sea salt
- 1 cup almond butter
- 2 eggs
- ½ tsp vanilla
Instructions
- Preheat your oven to 350 and line two baking sheets with parchment paper.
- Whisk together protein powder, coconut sugar, cocoa powder, baking soda, and sea salt in a mixing bowl.
- Add in the remaining ingredients and mix it all well.
- Roll heaping tablespoon sized pieces of dough, ten balls per sheet. Using a clean fork, make a criss cross pattern on the top (if the dough sticks to your fork, rinse and dry it every few balls).
- Bake for 10-12 minutes, until the edges are slightly crisped.
- Let cool in the pan for 10 minutes, then transfer to a wire rack an cool for another 10 minutes.
Video
Notes
- Store cooled cookies in an airtight container at room temperature for up to three days then store them in the refrigerator for up to a week.
- TIP! Make sure not to overcook these cookies. They will continue to cook after they are out of the oven. You don’t want them to be too hard or even worse, burned.
- Leave room between the cookies on the baking sheet and don’t overcrowd them. This ensures the heat circulates and the cookies bake evenly.
- Substitute different nut butter like peanut butter, cashew butter, or even a seed butter like tahini or sunbutter.
- Stir in some dark chocolate chips for double chocolate protein cookies.
- Use monk fruit or erythritol instead of coconut sugar for a low carb keto recipe.
What can I sub for the protein powder?
Hi Dottie! Almond flour would work too.
Wow, these are awesome!! I love the ingredients! For grain-free the texture looks great too…I’ll try not to overcook, burnt cookies = devastation.. 😉 Thanks for sharing!
The texture was bang on! Devoured. 😉
I could definitely get on board with eating these for breakfast!
And there’s no such thing as too much almond butter. 😉 Says the girl who has 7 jars in her house right now haha.
Seven! Lol! You’ve got me beat. 😉