Protein Cookie Recipe With Almond Flour

Deliciously soft, grain free almond flour chocolate chip cookies with rich, caramel-like flavor from brown butter and gooey chocolate in every bite. These cookies are easy to make and the perfect weekday treat! Options to add a boost of protein and make vegan included.

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It’s been a minute since I made you guys a reaaal good chocolate chip cookie. That’s about to change because today I’m bringing a recipe all the way back from 2017 (whoa) that I recently revamped to make even more amazing.

Protein Cookie Dough

These almond flour chocolate chip cookies have crispy edges, perfectly puffy middles, puddles of melted chocolate AND a hint of toasty, nutty brown butter in ever bite. Interested? I thought so.

When I originally made this recipe I added a boost of protein with collagen peptides, and you’re welcome to do the same — see the notes section for instructions on how to do so! Nothing wrong with a little protein cookie breakfast this lovely Monday. These babies are both gluten free and grain free but taste absolutely decadent. I love that they’re made in one bowl and just so happen to be delicious straight from the freezer, too.

I absolutely love baking up batches of these grain free almond flour chocolate chip cookies because they use easy baking staples and truly make the best, simple dessert. Here’s everything you’ll need to make them:

Best Protein Cookies (+ Easy Recipes)

When I originally made this recipe I actually used Vital Proteins collagen peptides to give them a boost of protein! I have since updated the recipe, but if you’d like a protein boost you can add 1/4 cup protein powder or collagen peptides while you add in the other dry ingredients.

As I mentioned, brown butter really takes the flavor of these almond flour chocolate chip cookies to the next level. If you’ve never browned butter before, you’re in luck! It’s super easy:

I love thicker cookies with those crisp edges, but if you’re a fan of thinner cookies you can simply flatten them out a bit after placing the dough balls on your cookie sheet. A 1/2 inch thick or 1/4 inch thick will be thinner but still delicious!

Snickerdoodle Protein Cookies

I hope you love these almond flour chocolate chip cookies! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!

Please know you cannot brown vegan or dairy free butter. However you can sub in melted vegan butter or coconut oil for the butter if you’d like.

To make vegan: I think a flax egg would work well as a replacement for the eggs in this recipe. Let me know if you try it. Also be sure to use melted vegan butter or coconut oil.

Dark Chocolate Almond Protein Cookies

To make protein cookies: I’ve made these into protein cookies before by adding in ¼ cup protein powder while I add in the other dry ingredients. I’ve only tested them with Vital Proteins collagen powder but they were delicious!

Serving: 1 cookie Calories: 166 kcal Carbohydrates: 12.6 g Protein: 3.3 g Fat: 12.5 g Saturated Fat: 3.6 g Fiber: 1.9 g Sugar: 9.9 gPlus, these cookies are also dairy-free, egg-free, and gluten-free! So forget the store-bought protein cookies and make a batch of these crunchy vegan protein cookies!

I love baking with plant-based protein powder! It’s such a great way to add protein to your daily meals without even noticing it.

Almond Cherry Protein Cookies

So after sharing my peanut butter protein cookies last year, here’s another delicious protein powder cookie recipe for you to try. A vanilla chocolate chips protein cookie made with almond flour.

First, preheat the oven to 350°F (180°C) and line a cookie sheet with parchment paper. Use coconut oil to lightly oil the paper on the cookie sheet – this prevents the cookies from sticking to it. Set aside.

In a mixing bowl, stir all the dry ingredients: protein powder, sugar, almond flour, and baking powder. If lumps are forming, break them with your fingers.

Almond Flour Thumbprint Cookies

Stir halfway, then fold in the dark chocolate chips. The batter should be wet, and soft but hold well if squeezed in your hand.

Divide the batter into 7 even cookie dough balls. Roll each ball between the palms of your hands, and regrease them between each ball if too sticky.

Slightly flatten the top, not too much to prevent the cookies from breaking on the sides, and also, the thicker, the moister the protein cookies will be at the center.

Ingredient Vegan Protein Cookies

These protein cookies are crispy on the edges, soft and moist in the center, with delicious crunchy bites of chocolate chips in the middle.

However, the replacement of pea protein powder with whey protein powder in baking works most of the time with a 1:1 ratio.

If your dough is too dry and too crumbly, add more almond milk, one teaspoon at a time, until you can squeeze the dough between your hand and form a cookie dough ball.

Sugar Free Protein Cookies

As mentioned in the recipe, these are egg-free protein cookies, and therefore, they firm up on the cookie sheet at room temperature.

Take the tray out of the oven and don’t touch the cookies at all. Let them for 20 minutes on the cookie sheet to cool and firm up.

No, coconut flour is 4 times more liquid absorbent, and, therefore, wouldn’t work in this recipe. The cookies will end up dry, crumbly, and won’t hold their shape.

No Bake Protein Packed Chocolate Cookie Dough Bites (vegan)

This Protein Cookie Recipe is an easy homemade high-protein recipe to eat as a post-workout snack or breakfast. Plus, these cookies are also dairy-free, egg-free, and gluten-free! Forget the store-bought protein cookies and make a batch of these crunchy vegan protein cookies!

Serving: 1 cookie | Calories: 242.4 kcal | Carbohydrates: 21.8 g | Protein: 8.1 g | Fat: 15.4 g | Saturated Fat: 8.4 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 2 g | Sodium: 94.6 mg | Potassium: 0.7 mg | Fiber: 2 g | Sugar: 18.4 g | Calcium: 37 mg | Iron: 1.8 mg | Magnesium: 0.1 mg | Phosphorus: 0.1 mg | Zinc: 0.1 mgThese soft and chewy chocolate chunk protein cookies are packed with good for you ingredients but taste decadent!  Plant based vanilla protein, nut butter, pure maple syrup and almond flour make these paleo and vegan cookies just as healthy as they are delicious.

Perhaps that’s a slight exaggeration!  Usually after 3 batches of cookies I need a day to recover.  Luckily, these chocolate chunk protein cookies were delicious after the first batch.  

Pb Blueberry Protein Cookies

I was happy to bake a second to confirm that the recipe was on point – and also learn that they freeze really well too!  

I based this recipe on my chewy paleo + vegan chocolate chip cookies.  Instead of tapioca flour, I used Ancient Nutrition Plant Based Protein+ which gave the cookies extra vanilla flavor and of course a boost of protein!  Here’s what you’ll need to prepare the cookies:

Prepare the flax egg first – mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and allow it to sit for at least 10 minutes to thicken.  

Coconut Protein Cookies With Almond Butter

In a separate large bowl, whisk together the coconut oil, nut butter and maple syrup until smooth.  Whisk in the flax egg to fully combine, then stir the dry mixture into the wet.  Stir in the chopped chocolate or chocolate chips.

Use a medium cookie scoop to scoop the dough onto the baking sheet 1-2” apart.  The cookies will not spread much.  Push down in the middle with a few extra chocolate chunks.  Bake 10-11 minutes or until beginning to turn golden on the edges.  

Allow to cool for 5-10 minutes on the baking sheet, then transfer to wire racks to cool completely.  The cookies will become chewier and less soft and crumbly as they cool, they are at their best once fully cooled! 

Gluten Free Protein Cookies

Store in a sealed container in the refrigerator for up to one week or freeze them to keep longer.  They’re delicious right out of the refrigerator!

This plant based, grain free and paleo friendly protein is perfect to add to smoothies as well as baking recipes like these cookies!  The flavor is delicious and it has a creamy texture when added to drinks, smoothies, and other favorite recipes.   The Ancient Nutrition plant protein also comes in two additional flavors – Berry and Chocolate.

With seven organic seeds like pumpkin, flax, chia, hemp, sunflower, sacha inchi and watermelon, this protein base is anything but ordinary. This blend is invigorated by organic botanicals, energizing adaptogens and just the right amount of MCTs.  

Double Chocolate Protein Cookies

Okay, are we ready to bake these healthy and delicious protein-packed chocolate chunk cookies?!  I hope they become a new favorite for you – let’s preheat the oven and go!

These soft and chewy chocolate chunk protein cookies are packed with good for you ingredients but taste decadent!  Plant based vanilla protein, nut butter, pure maple syrup and almond flour make these paleo and vegan cookies just as healthy as they are delicious. 

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Almond Flour Cookies Just 5 Ingredients!