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.

Course Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 12

Cool 20

Total Time 42

Servings

Calories 122kcal

Author Sharon Rhodes

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.

Nutrition