Chocolate Chip Protein Cookies
Yields: 12 cookies
These chocolate chip cookies are soft and chewy like traditional ones, but they have almost 3 times as much protein and less than half the carbs! I highly recommend reheating individual leftovers cookies in the microwave for about 7 seconds to make the chocolate turn melty again like they’re fresh out of the oven!
  • 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
  1. 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.
  2. While the cookie dough rests, preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. 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.
Notes: I only tried making these cookies with this protein powder. Not all protein powders absorb liquids equally. If your cookie dough looks too dry after letting it rest for 10 minutes, add more milk 1 tablespoon at a time. If it looks too wet, add more coconut flour 1 teaspoon at a time. Let it rest for at least 5 minutes to check the consistency.

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}
Recipe by Amy's Healthy Baking at