Nearly every year, I forget that my corner of the world skips straight past spring. The weather gives us about two weeks of mild 60-70° temperatures before hurtling into the 80s, 90s and 100s. (The same rapid transitions happens in the “fall” too… We wear shorts from late February clear through early November!)
Although I hate the cold, launching into the summery heat this early makes my late-morning runs a little interesting. My shoulders already possess a lovely razor-back tan, and my thoughts always turn to smoothies, slushies, and ice cream by the end of my route.
…which is downright dangerous since there’s a frozen yogurt shop located barely half a mile from my home! As I jog down the last street, the stoplight acts like Pavlov’s bell. I start craving a big bowl of chocolate froyo topped with juicy strawberries, chocolate chips, and fudge sauce—even though that completely defeats the purpose of a long, healthy run! (There’s a reason I never carry cash…)
Because chowing down on celery sticks instead would be pure torture (I’m picturing that scene from Miss Congeniality where Sandra Bullock begrudgingly hands over the donuts and bites down on a celery stick… anyone else remember that?), I decided to compromise with these…
Chocolate Chip Protein Cookies! They’re sweet and satisfying, full of melty chocolate chips, and contain 65% more protein than your usual chocolate chip cookie and less than half of the carbs!
Sound too good to be true? It totally isn’t! I swapped out regular all-purpose flour for coconut flour. Coconut flour is much more absorbent than all-purpose, so we’ll only use a third of the amount of stereotypical cookie recipes. That really helps cut down on carbs and calories!
Vanilla protein powder makes up the rest of the dry ingredients. It obviously adds the big protein boost (and almost no carbs!). This is the one I used, and I haven’t tested these cookies with any other brands. Not all protein powders absorb liquids equally. If your cookie dough seems too dry, add more milk. If it seems to wet, mix in a little more coconut flour.
Look at all of those chips! I’m a huge chocoholic (it’s why I’m writing a chocolate cookbook!), so I never skimp on those. I recently tried these dark chocolate chips, and holy moly… I don’t think I’ll ever go back to the yellow bags! Those chips—and other fancier, more expensive ones—stay melty for hours after the cookies come out of the oven and whenever you reheat a cookie in the microwave. (About 7 seconds, if you were wondering.)
Pure… Chocoholic… Bliss… And the perfect motivation to finish a run!
| Chocolate Chip Protein Cookies | | Print |
- ¼ c (28g) coconut flour (measured correctly)
- 2 scoops (84g) vanilla whey protein powder (I used Jamie Eason's Lean Body for Her)
- ¾ tsp baking powder
- ½ tsp xanthan gum
- ¼ tsp salt
- 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 ½ tsp vanilla extract
- ¼ c (60mL) agave
- 2 tbsp (26g) Truvia
- 2 tbsp (24g) granulated Swerve
- 1 tbsp (15mL) unsweetened cashew or vanilla almond milk
- 2 tbsp (30g) dark chocolate chips (such as these)
- 1 tbsp (15g) miniature chocolate chips
- In a medium bowl, whisk together the coconut flour, protein powder, baking powder, xanthan gum, and salt. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the agave, Truvia, and Swerve until completely incorporated. Mix in the milk. Add in the coconut flour mixture, stirring until fully incorporated. Let the cookie dough rest for at least 10 minutes.
- While the cookie dough rests, preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Fold the dark chocolate chips and half of the miniature chocolate chips into the cookie dough. Drop the cookie dough into 12 rounded scoops onto the prepared baking sheet, and flatten to your desired thickness and width with a spatula. Gently press the remaining miniature chips into the tops. Bake at 325°F for 9-11 minutes. Cool on the baking sheet for 10 minutes before turning out onto a wire rack.
Truvia and Swerve are both no-calorie, plant-based sweeteners that measure just like sugar. You may substitute your favorite sweetener instead; you’ll need the equivalent of ¼ cup of sugar. Other sweeteners may change the consistency of the cookie dough, so see the paragraph above on how to adjust that.
Any milk will work.
These cookies will stay fresh for up to 5 days if stored in an airtight container. They also freeze really well! To quickly thaw, reheat individual cookies in the microwave for 30 seconds on 30% power.
For more tips and answers to all other questions, including substitutions, see my Protein Powder Recipes: Tips & FAQ page.
{gluten-free, clean eating, low fat, low calorie, low carb, high protein}
More protein cookie recipes from other food bloggers…
♥ Trail Mix Protein Bar Cookies by Averie Cooks
♥ Flourless Peanut Butter Protein Cookies by Eating Bird Food
♥ Chocolate Protein Cookies by Fit Foodie Finds
♥ Chocolate Protein Powder Cookies by Nutritionist in the Kitch
All I gotta say is I would not be complaining about a rapid transition into summer 😛 <3
Then come visit already Lee!!!!! 🙂
I’d rather run a half marathon in 90 degree weather than eat a stick of celery! These cookies look amazing and well worth the indulgence without all of the extra calories. YUM!
Oh my gosh Erin — I’m picture just how much water I’d drink running a half in weather like that. Basically an entire ocean! 😉
These are totally my kind of cookie! I adore coconut flour, and chocolate is always a win. You are smart to not carry cash on your runs! HA.
Thanks Brittany! Goodness knows how much I’d spend on froyo if I did… 😉
I know what you mean by a quick transition–I’m already starting to wear dresses! Love chocolate chip cookies that are also good for you!
I need to start pulling out my dresses from the back of my closet Lisa — they’d be perfect for this warmer weather! Thanks for the reminder!
Hi Amy! Can’t wait to try these !!
Should I leave the cookie dough in the fridge overnight before baking them?
No, chilling the cookie dough overnight isn’t necessary. I always write that step into the recipe instructions if it is. 🙂 I really hope you enjoy the cookies!
I am planning to order the scale you suggest (turns out it will be mandatory for gluten-free baking, etc.). But in the meantime, about how much, approximately, is two scoops of protein powder? I’m going to try making these cookies with one of the protein powders I have on hand. I imagine they have different densities than yours anyway. And every brand seems to have a different size scoop anyway!
Does the protein powder need to be whey protein isolate? Or will a slightly flavorless protein powder with a mix of whey, soy, and couple others potentially work? I know you can only say for sure regarding the brand you use, but do you have general feedback regarding protein powders in your baked goods? Thanks!!
Scoops differ between brands. Each container of protein powder generally comes with its own scoop to measure, and you’re right — the weight of the scoop will differ because of it. I think most scoops are around ¼ cup, but start with less to be safe since different protein powders absorb different amounts of liquid. As long as the protein powder is whey-based, it should probably work for these cookies. I hope you enjoy the cookies Shawna!
Hello! Is it acceptable to make these (and your other protein baked goods) without xantham gum? Or is there a substitute?
Thank you in advance.
The xanthan gum is what imitates gluten’s structural properties. In my protein cookie recipes, it makes the cookies as chewy as traditional ones made with wheat flour, and in my protein muffin recipes, it makes the muffins lighter in texture (they’d be denser without it). You’re welcome to omit it, but the texture of your baked goods will differ. I’d love to hear what you think of these cookies if you try them! 🙂