Protein Chocolate Chip Walnut Cookies are a delicious and guilt-free treat that will satisfy your sweet tooth and provide you with an energy boost. These double chocolate walnut cookies are packed with protein, thanks to the addition of heart-healthy almond flour and walnuts. The combination of rich chocolate flavor and crunchy walnuts is sure to make these cookies a new favorite in your household. Whether you’re looking for a post-workout snack or simply craving something sweet, these protein-packed cookies are the perfect solution.
Or try super fudgy Chickpea-Avocado Brownies.
Why you need to try these Protein Chocolate Chip Cookies
Packed with chocolate and walnuts, the flavor is simply amazing. Scrumptious and decadent to the max, they are, in fact, highly nutritious. Moreover, these cookies are naturally grain free and gluten free and can be vegan or nonvegan. They’re also easy to make!
Vegans: How to make the vegan version of these double chocolate walnut cookies
If you’re vegan and don’t want to make these double chocolate cookies with an egg, just make a flax egg: Add 3 tablespoons of water to 1 tablespoon of flax seed meal and let it gel for about 10 minutes. If you make this recipe with a flax egg, do it first. That way the egg thickens while you mix the dry ingredients for the grain-free double chocolate cookie dough.
Trending now: Protein Zucchini-Walnut Muffins.
These Protein Chocolate Chip Walnut Cookies are good for your health
These gluten-free cookies are loaded with nutritious almond flour, almond butter and walnuts. In fact, each grain-free cookie packs a whopping 5 grams of protein.
Use a sugar replacement for keto double chocolate cookies
You can also opt to make these double chocolate cookies sugar free. This will radically reduce the carb-and-calorie content of these grain-free cookies and also make them keto.
These double chocolate walnut cookies are a great snack or dessert
These are straightaway the perfect healthy cookies to take along with you for the day. In fact, I initially made these naturally gluten-free treats as a hiking snack. They are also perfect for walks, excursions, road trips, and as a snack in general.
These double chocolate protein walnut cookies are undeniably a great dessert too and kids love them. As an aside, a friend once told me that his kids gobbled them all up before he could even have any. He also said that next time he makes one of my cookie recipes, he’s going to tell his kids that they’re healthy, gluten-free cookies. Hopefully that will deter them, so he has a chance to enjoy some himself!
You might also like healthy Mint Chocolate Chip Pecan Cookies.
THE 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 – Sugar or your favorite sugar replacement. If you used a sugar replacement such as monk fruit, the cookies would be keto.
- 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 some 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 – This is a vegan replacement for butter that adds a coconut nuance to the flavor of these double chocolate protein cookies. For less saturated fat, use a neutral-tasting oil such as avocado oil, but note that the cookies’ flavor will be minus some hints of coconut.
- Milk of choice – I use unsweetened almond milk which has barely any calories.
- 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 cookies.
- Chocolate chips of choice – If you’re on a keto or sugar-free diet, opt for sugar-free chocolate chips. I love making these double chocolate protein cookies with dark chocolate chips. This really intensifies the cookies’ deep, dark chocolate flavor. But you can also make the recipe with semi-sweet or milk chocolate chips.
- Chocolate chunks (optional) – Place on top of cookies for chunky, gooey chocolate.
Equipment to make Protein Chocolate Chip Cookies
- A small bowl to make the flax seed egg
- A bowl to mix the dough
- A mixing spoon or a hand mixer or a stand mixer
- A tablespoon or cookie scoop or ice cream 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 cookie scoop or ice cream 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 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 Healthy Chocolate Ganache Cake with creamy Dark Chocolate-Avocado Frosting.
Common questions 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 to store grain-free 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: Put them in a sealed container or bag and store in the freezer for up to 3 months.
Other popular healthy snack & dessert recipes
- Vegan Peanut Butter Chocolate-Chip Cookies
- Keto Chocolate-Chip Almond Cookies (NO BAKE)
- Easy Keto Marzipan Cookies
- Protein Zucchini-Walnut Muffins
Protein Chocolate Chip Cookies (Low Carb, GF, Keto)
- 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
- 1 Tbs flax seed meal or 1 egg
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated sweetener of choice
- 2.5 Tbs cocoa powder
- 1 tsp baking powder
- 1/2 cup almond butter
- 1/4 cup coconut oil or a neutral oil such as avocado oil but this will reduce the coconut flavor
- 1/4 cup unsweetened almond milk
- 1/2 cup chopped walnuts
- 1/2 cup chocolate chips of choice I use dark chocolate chips
- 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 or ice cream 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 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.