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–+ servings
close-up photo of protein chocolate chip cookies on a white surface

Protein Chocolate Chip Cookies

Author Erin Dooner
Course Dessert
Cuisine American
Servings 16
Prep Time 15 minutes
Cook Time 12 minutes
These protein chocolate chip cookies are chewy with crisp edges — and taste just like the classic version. Made with almond and coconut flour, they’re grain-free, dairy-free, and easy to make vegan, keto, or paleo.

Ingredients

  • 3/4 cup (75 grams) almond flour finely ground, blanched, see notes
  • 1/4 cup (32 grams) coconut flour see notes
  • 1/3 cup (31 to 42 grams) vanilla protein powder see notes
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons (84 grams) refined coconut oil softened but NOT melty, see notes
  • 2/3 cup (133 grams) coconut sugar very tightly packed, or 1/2 cup (88 grams) Gentle Sweet for keto, see notes
  • 6 tablespoons (98 grams) natural almond butter see notes
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg cold, 50 grams out of shell, or 1 chia egg for vegan, see notes
  • 1 1/4 cups (213 grams) semi-sweet chocolate chips divided, use vegan or keto alternatives if needed

Instructions

  • In a medium mixing bowl, stir together the almond flour, coconut flour, protein powder, baking soda and salt. Set aside.
    3/4 cup (75 grams) almond flour, 1/4 cup (32 grams) coconut flour, 1/3 cup (31 to 42 grams) vanilla protein powder, 1 teaspoon baking soda, 1/4 teaspoon salt
  • In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the coconut oil, coconut sugar, almond butter and vanilla at medium speed until well combined, about 1 minute.
    6 tablespoons (84 grams) refined coconut oil, 2/3 cup (133 grams) coconut sugar, 6 tablespoons (98 grams) natural almond butter, 1 1/2 teaspoons vanilla extract
  • Beat in the egg or chia egg on low and mix until well incorporated. Stir in the flour mixture until well combined.
    1 large egg
  • Stir in 1 cup (170 grams) chocolate chips (ignore that it says 1 1/4 cups below - it's a technical issue I can't change).
    1 1/4 cups (213 grams) semi-sweet chocolate chips
  • If your dough is too soft to form balls easily (I only experienced this with Dr. Murray), place the bowl in the refrigerator for about 1 hour or until the dough is firm. If you can easily roll balls, you can go ahead and bake now.
  • Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
  • Roll the dough into 16 (38-gram) dough balls for regular-sized cookies or 8 (75-gram) balls and place 8-9 chocolate chips from the remaining 1/4 cup on top of each one if you want them to look like the photos (ignore that it says 1 1/4 cups below - it's a technical issue I can't change).
    1 1/4 cups (213 grams) semi-sweet chocolate chips
  • Place 3" apart on the prepared baking sheet. Press the cookies down with the palm of your hand.
  • Bake regular-sized cookies for 8-11 minutes or the large cookies for 11-14 minutes or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
  • Let cool completely and store in an airtight container for up to 5 days, refrigerate for 1 week or freeze up to 3 months. The dough can also be frozen.

Notes

  • I used Bob's Red Mill almond flour and coconut flour. If you use a different brand that's less finely ground, your cookies may spread more and be greasier. For those that live outside of the US, almond flour = ground blanched almonds and may not be whatever translates into "almond flour" in your language.
  • If using Dr. Murray, add an extra teaspoon of coconut flour to the dough.
  • The amount of protein powder in grams varies depending on your protein powder brand. I find it's best to go by volume for protein powder recipes. 1/3 cup of Orgain Keto Collagen Protein Powder Vanilla Bean = 31 grams, Dr. Murray's Vanilla = 42 grams, and Orgain Organic Vanilla Bean Plant-Based Protein Powder = 38 grams.
  • I used refined coconut oil for no coconut taste.
  • It's really best to weigh coconut sugar. Some brands are denser than others.
  • The almond butter shouldn't have any added fat or sugar. Just almonds and possibly salt. You can use other types of nut/seed butter, but you cookies may come out flatter or thicker.
  • To make a chia egg, use 1 tablespoon ground chia seeds + 3 tablespoons water. Mix together in a small bowl until gloopy like an egg.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. Nutritional values given are for the regular-sized cookies.
    1.  

Nutrition

Calories: 235kcalCarbohydrates: 17gProtein: 5gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 16mgSodium: 133mgPotassium: 138mgFiber: 3gSugar: 10gVitamin A: 22IUCalcium: 54mgIron: 1mgNet Carbs: 14
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