Who says cookies can’t be delicious AND high in protein? These Chocolate Chip Protein Cookies are soft, chewy, and packed with protein while being low-carb, gluten-free, and keto-friendly!
Perfect for a post-workout snack, meal prep, or a guilt-free dessert, these cookies will satisfy your sweet tooth while keeping you on track with your health goals. And the best part? No refined sugar, no flour, and only 10 minutes of prep!
Why You’ll Love This Recipe
✅ High-Protein & Low-Carb – The perfect balance of macros!
✅ Soft, Chewy & Delicious – Just like a classic cookie but healthier.
✅ Easy & Quick – Only 10 minutes of prep and one bowl needed!
✅ Keto-Friendly & Gluten-Free – No flour, no refined sugar, no guilt!
✅ Perfect for Meal Prep – Make a batch and enjoy all week!
Ingredients You’ll Need
Dry Ingredients:
💪 ½ cup vanilla or chocolate protein powder (whey or plant-based) – The base for extra protein!
🌰 ½ cup almond flour – Keeps the cookies soft and low-carb.
🍯 ¼ cup sugar-free sweetener (monk fruit, stevia, or erythritol) – Adds natural sweetness.
🛢️ ½ tsp baking soda – Helps create a soft texture.
🧂 ¼ tsp salt – Enhances all the flavors.
Wet Ingredients:
🥚 1 large egg – Binds everything together.
🛢️ ¼ cup coconut oil or melted butter – Adds moisture for that chewy texture.
🧈 1 tsp vanilla extract – Boosts flavor.
Add-Ins:
🍫 ¼ cup sugar-free chocolate chips – The star of the show! (Lily’s or ChocZero work great.)
🌰 Optional: Chopped nuts (almonds, walnuts, pecans) for extra crunch!
How to Make Chocolate Chip Protein Cookies
Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together protein powder, almond flour, sweetener, baking soda, and salt.
Step 3: Add the Wet Ingredients
- Add in the egg, melted coconut oil (or butter), and vanilla extract.
- Mix until a cookie dough consistency forms. If the dough is too dry, add 1 tbsp almond milk to help it come together.
Step 4: Fold in the Chocolate Chips
- Gently fold in the sugar-free chocolate chips.
- If you love extra chocolate, press a few extra chips on top of each cookie before baking!
Step 5: Shape & Bake
- Scoop about 1 tablespoon of dough per cookie and place them 2 inches apart on the baking sheet.
- Flatten each cookie slightly with your fingers or the back of a spoon.
- Bake for 8-10 minutes, or until the edges are slightly golden.
Pro Tip: These cookies will be soft when they come out of the oven—let them cool for 5-10 minutes before handling!
Step 6: Cool & Enjoy!
- Transfer cookies to a wire rack and let cool completely.
- Enjoy with a glass of almond milk or coffee for the perfect treat!
Storage & Meal Prep Tips
🥶 Refrigerator: Store in an airtight container for up to 5 days.
❄️ Freezer: Freeze for up to 3 months—just thaw for a few minutes before eating.
🔥 Reheating: Warm in the microwave for 10 seconds for that fresh-baked taste!
Meal Prep Hack: Make a double batch and freeze half for later!
Nutritional Breakdown (Per Cookie – Approximate, Based on 12 Cookies)
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Protein | 7g |
| Fat | 9g |
| Net Carbs | 3g |
Note: Macros may vary based on protein powder and sweetener used.
Flavor Variations & Fun Twists
🍫 Double Chocolate Protein Cookies – Use chocolate protein powder and add 1 tbsp cocoa powder.
🥜 Peanut Butter Chocolate Chip Cookies – Add 2 tbsp peanut butter to the batter.
🌰 Nutty Crunch Cookies – Fold in chopped walnuts or pecans.
☕ Mocha Protein Cookies – Add 1 tsp instant coffee for a subtle coffee kick!