Sink your teeth into the perfect Protein Cookie, a chewy, chocolate-studded treat that’ll fuel your day and delight your taste buds. With wholesome ingredients like almond flour, protein powder, coconut oil, and just a hint of maple sweetness, this recipe transforms healthy snacking into something you’ll actually crave. Whether you’re grabbing one for breakfast, a midday pick-me-up, or dessert, you’ll love how satisfying and flavorful each bite is. This high-protein, gluten-free cookie will quickly become your go-to favorite!
Ingredients You’ll Need
One of the best things about making a Protein Cookie is how straightforward and dependable the ingredients are. Each one is chosen to boost nutrition, give the cookie its tender texture, or provide that crave-worthy flavor. Here’s why you shouldn’t skip a single one!
- Almond flour: Brings a soft, chewy texture while keeping the cookie gluten-free and rich in healthy fats.
- Vanilla protein powder: Adds a subtle vanilla note and bumps up the protein content for a more satisfying snack.
- Baking soda: Gives the cookie a gentle lift, ensuring a light and tender crumb.
- Salt: Just a pinch enhances all the other flavors and balances sweetness.
- Coconut oil (melted): Provides moistness and a delicate richness, with a hint of coconut flavor.
- Maple syrup or honey: Naturally sweetens the cookie and helps bind the ingredients together.
- Large egg: Holds everything in place and adds extra tenderness to each bite.
- Vanilla extract: Rounds out the flavor profile with familiar cookie-shop aroma.
- Mini chocolate chips or chopped dark chocolate: Adds chocolatey pockets of bliss in every bite—don’t be shy!
How to Make Protein Cookie
Step 1: Prep Your Oven and Sheet
Begin by preheating your oven to 350°F (175°C), so it’s fully hot when dough is ready. Line a baking sheet with parchment paper to prevent sticking and guarantee easy cookie removal and clean-up. A little prep now makes all the difference!
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the almond flour, protein powder, baking soda, and salt. This step breaks up any lumps and evenly distributes the leavening, ensuring every Protein Cookie bakes up with the perfect texture.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the melted coconut oil, maple syrup or honey, egg, and vanilla extract until the mixture looks smooth and glossy. This guarantees everything mixes evenly and helps with that enviable chewy cookie texture.
Step 4: Bring It All Together
Pour the wet ingredients into your bowl of dry ingredients. Stir gently with a spatula or wooden spoon just until a soft dough forms—don’t overmix, or your cookies may get tough! Once the dough comes together, fold in those tempting chocolate chips or chunks.
Step 5: Scoop and Shape
Scoop out tablespoon-sized portions of dough onto your prepared baking sheet. Leave some space between each to let them spread a bit, then use your fingers or the back of a spoon to gently flatten the mounds into classic cookie shapes.
Step 6: Bake and Cool
Slide your tray into the oven and bake for 8–10 minutes, watching for the edges to turn lightly golden. The centers will still look slightly soft—that’s perfect! Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely and set up their irresistible chewy texture.
How to Serve Protein Cookie
Garnishes
Sprinkle each Protein Cookie with a pinch of flaky sea salt right after baking to intensify the chocolate flavor, or drizzle with a little extra melted dark chocolate for a bakery-worthy finish.
Side Dishes
Pair your cookies with a mug of almond milk, a protein smoothie, or fresh berries for a balanced snack plate. They’re wonderfully dunkable!
Creative Ways to Present
Stack three Protein Cookies and tie them with twine for adorable edible gifts, or serve them alongside cups of hot coffee at your next brunch. For something extra fun, sandwich your favorite nut butter between two cookies for a protein-packed treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover Protein Cookies in an airtight container at room temperature for up to three days. They’ll retain their chewy texture and rich flavor, making them perfect for throwing in lunchboxes or grabbing on the go.
Freezing
Let the cookies cool completely, then freeze them in a zip-top bag or airtight container for up to three months. You can also freeze dough balls for fresh-baked goodness whenever the craving strikes—just add a minute or two to the baking time without thawing.
Reheating
To revive that just-baked magic, pop a Protein Cookie in the microwave for 10–15 seconds or warm it in a low oven until soft and fragrant. The chocolate will get melty all over again!
FAQs
Can I make Protein Cookie without eggs?
Absolutely! Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set aside until gelled) for a plant-based option that still holds the cookies together beautifully.
What kind of protein powder works best?
Any protein powder you enjoy the flavor of will work! Vanilla blends in best, but chocolate can make your Protein Cookie double-chocolatey and extra decadent. Both plant-based and whey protein are great.
Can I use a different flour instead of almond flour?
Yes, you can substitute almond flour with oat flour for a slightly different texture, though the cookies may be a bit less rich. Experiment to find your perfect fit!
Are these Protein Cookies gluten-free?
Definitely! As written, the recipe is completely gluten-free, relying on almond flour and protein powder. Just double-check your protein powder ingredients to be sure.
Can I add mix-ins besides chocolate chips?
Go for it! Try chopped nuts, unsweetened coconut flakes, or dried fruit to customize every batch and keep things interesting.
Final Thoughts
If you’re on the hunt for a chewy, satisfying, and healthy treat, give this Protein Cookie a try. They’re simple to make, endlessly customizable, and absolutely delicious—one bite may just make them your new snack obsession!
Print
Protein Cookie Recipe
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Indulge in these delicious and protein-packed cookies made with almond flour and vanilla protein powder. They are perfect for a guilt-free snack or a post-workout treat.
Ingredients
Dry Ingredients:
- 1 cup almond flour
- 1/2 cup vanilla protein powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/4 cup coconut oil (melted)
- 1/4 cup maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
Additional:
- 1/4 cup mini chocolate chips or chopped dark chocolate
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the almond flour, protein powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk the melted coconut oil, maple syrup, egg, and vanilla until smooth.
- Form dough: Add the wet ingredients to the dry and mix until a soft dough forms. Fold in the chocolate chips.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet and gently flatten each into a cookie shape. Bake for 8–10 minutes, or until the edges are lightly golden.
- Cool: Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute the almond flour with oat flour or add a tablespoon of nut butter for extra richness.
- Choose a protein powder you enjoy the flavor of—plant-based or whey both work.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
