Indulge guilt-free in Protein Chocolate Chip Cookies, a delightful treat that satisfies cravings while energizing you. Packed with protein from almond flour and walnuts, these double chocolate cookies blend rich flavor with satisfying crunch. Whether for post-workout recovery or a sweet snack, they’re a household favorite.
Or try super fudgy Chickpea-Avocado Brownies.
Why Try Protein Chocolate Chip Cookies?
Filled with chocolate and walnuts, the taste is utterly delightful. These cookies are not only scrumptious and indulgent but also remarkably nutritious. Plus, they’re naturally grain free and gluten free, with options for both vegan and non-vegan preferences. Best of all, they’re a breeze to whip up!
Healthy Energy Boost
These gluten free treats boast a nutritious blend of almond flour, almond butter, and walnuts. Each grain free cookie packs an impressive 5 grams of protein.
Vegan Too!
Instead of using an egg, just make a flax egg: Combine 1 tablespoon of flax seed meal with 3 tablespoons of water and let it gel for approximately 10 minutes. Tip: If opting for a flax egg, make it first, allowing it to thicken while you mix the dry ingredients for the grain free chocolate cookie dough.
Trending now: Protein Zucchini-Walnut Muffins.
Protein Chocolate Chip Cookies Are Ideal for Any Occasion
These cookies are an excellent choice for a healthy snack on-the-go. Originally crafted as a hiking treat, they’re perfect for outings, road trips, and everyday munching.
Moreover, these double chocolate protein walnut cookies double as a delightful dessert, much-loved by kids. One parent even shared that his children devoured them before he could even grab a bite. He humorously planned to label them as healthy, gluten free cookies next time to sneak a taste for himself!
Or try Keto Chocolate Chip Pecan Pie.
Ingredients You’ll Need
- Flax seed egg or regular egg – If you haven’t made a flax seed egg before, I highly recommend trying it, especially if you don’t want the cholesterol of an egg. Moreover, the flax seed melds beautifully with the other ingredients.
- Almond flour – Use fine, blanched almond flour – not coarse almond meal.
- Coconut flour – adds a natural sweetness to baked goods.
- Granulated sweetener of choice – your favorite keto-friendly sugar replacement such as monk fruit.
- Cocoa power – I usually use organic cocoa powder and some dark Dutched cocoa powder, but either is fine on its own too.
- Baking powder – adds volume.
- Almond butter – adds more almond power to the recipe. I would like to point out that almonds are packed with magnesium which helps lower blood pressure.
- Coconut oil or avocado oil – For less saturated fat, use a neutral-tasting oil such as avocado oil, but note that the cookies’ flavor will be minus some of the coconut nuances.
- Milk of choice – For lower carbs and calories, use a dairy free milk such as unsweetened almond milk.
- Walnuts – a healthy nut that is a good source of protein. Walnuts have also been shown to help reduce bad cholesterol. Alternately, almonds and pecans also taste good in these gluten free chocolate protein cookies.
- Chocolate chips of choice – For those on a keto or sugar free diet, consider using sugar free chocolate chips. Dark chocolate chips enhance the cookies’ rich, deep chocolate flavor. However, you can also use semi-sweet or milk chocolate chips if preferred.
- Chocolate chunks (optional) – Place on top of cookies for chunky, gooey chocolate.
Equipment to Make These Keto Cookies
- A small bowl to make the flax seed egg
- A bowl to mix the dough
- A mixing spoon or electric hand mixer or stand mixer
- A tablespoon or cookie scoop
- A large nonstick baking sheet or a baking sheet lined with parchment paper
How to Make Protein Chocolate Chip Cookies
Now that you have the ingredients ready, let’s make these gluten free cookies! Here’s a quick overview of how to make Protein Chocolate Chip Cookies with walnuts:
1. If you aren’t using an egg, then make the vegan flax egg first. Combine 3 tablespoons of water with 1 tablespoon of flax seed meal and give it at least 10 minutes to gel.
2. Mix the dry ingredients.
3. Add the wet ingredients to the dry and mix.
4. Stir in the walnuts and chocolate chips.
5. Roll the dough into a ball in your hands or use a spoon or cookie scoop and place cookie on a non-stick cookie sheet or on parchment paper. Tip: If the dough sticks to your hands, simply wet your hands a bit. That will prevent the dough from sticking.
6. Use a fork or glass and press down on the cookies. If the dough sticks to the fork, just lightly wet the fork.
7. Then bake at 325 for 10-12 minutes until the bottom is lightly browned. Note: It’s important to only slightly brown the bottoms, so the double chocolate cookies remain soft and chewy. When the cookies first come out of the oven, they are a bit fragile. So, let them cool for a few minutes before moving them.
You might also like Vegan Chocolate Fudge Cake with creamy dark chocolate avocado frosting.
FAQs about Protein Chocolate Chip Cookies
There’s no need to sift the almond flour for this quick-and-easy, healthy, grain free cookie recipe.
You could also break up some chocolate chunks. Or use other baking chips such as white chocolate chips, peanut butter chips or even flavored baking chips like cinnamon. If you like mint chips, check out my mint chocolate chip cookie recipe.
No, the amount of protein in cocoa powder is relatively minor. However, while organic cocoa powder has 2 grams of protein per tablespoon, Dutched cocoa powder only has 1 gram of protein per tablespoon.
Yes, you definitely can. So, it’s a great healthy cookie to keep handy for hikes or excursions.
How Do I Store Protein Chocolate Chip Cookies?
To Store
As long as it’s not super hot in your home, you can leave these naturally gluten free cookies on the counter in a sealed container or bag for 2 days. After that refrigerate them. They are best eaten within 5 days. Tip: I usually put a 3-day supply in the refrigerator and freeze the rest.
To Freeze Protein Chocolate Chip Cookies
Put the keto cookies in an airtight container and freeze for up to 3 months.
Looking for More Healthy Snack and Dessert Recipes?
Here are some other nutritious recipes you might enjoy:
- Vegan Peanut Butter Chocolate Chip Cookies
- 20+ Best Keto Avocado Dessert Recipes
- Keto No Bake Almond Butter Cookies with Chocolate Chips
- Easy Keto Marzipan Cookies
- Protein Zucchini-Walnut Muffins
- Almond Flour Pumpkin Cookies
I’d love to hear your feedback. Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @cathyscakesalon on Instagram too. Thank you for making my recipe!
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Recipe Card
Protein Chocolate Chip Cookies Recipe
Equipment
- 1 small bowl to make the flax seed egg
- 1 Bowl to mix the dough
- 1 Mixing spoon
- 1 tablespoon or cookie scoop to make the cookies
- 1 large nonstick baking sheet or use parchment paper
Ingredients
- 1 tablespoon flax seed meal or 1 egg
- 1 cup almond flour
- ¼ cup coconut flour
- ½ cup granulated sweetener of choice
- 2½ tablespoons cocoa powder
- 1 tsp baking powder
- ½ cup almond butter
- ¼ cup coconut oil or a neutral oil such as avocado oil but this will reduce some of the coconut nuance.
- ¼ cup unsweetened almond milk
Mix in
- ½ cup chopped walnuts
- ½ cup chocolate chips of choice I use dark chocolate chips
Instructions
- If you aren't using an egg, then make the vegan flax egg first. Combine 3 tablespoons of water with 1 tablespoon of flax seed meal and give it at least 10 minutes to gel.
- Preheat oven to 325.
- In a large bowl, mix dry ingredients: almond flour, coconut flour, sweetener, cocoa powder, baking powder.
- Add the wet ingredients to the dry ingredients and mix well: egg or flax egg, almond butter, coconut oil, unsweetened almond milk.
- Stir in ½ cup chopped walnuts and ½ cup chocolate chips.
- Use a tablespoon or cookie scoop to scoop the cookie dough. If you use your hands and the dough sticks to your hands, simply wet them a bit. Roll the dough into a ball and place on a non-stick cookie sheet or on parchment paper.
- Use a fork or glass and press down on the cookies. Wetting the fork lightly will keep the dough from sticking.
- Bake in an oven preheated to 325 for 10-12 minutes until bottom is lightly browned. Note: It's important to only slightly brown the bottoms, so the cookies remain soft and chewy. When the cookies first come out of the oven, they are a bit fragile at first. So, let them cool for a few minutes before moving them.
Notes
Did you try this recipe? Let me know @cathyscakesalon or tag #cathyscakesalon.
Patti Plank says
These taste delicious. They’re my new go-to snack for bike rides.
Kay says
My favorite chocolate cookie! It’s a soft cookie which I prefer.
Kabir says
I love this recipe. These are so tasty and it’s great that they are healthy. My daughter loves them too. Thanks for sharing this.