Protein Cookies
Enjoy these homemade protein cookies that combine high-quality protein with wholesome ingredients. Perfect as a post-workout snack or a healthy treat any time of day, these cookies are versatile enough for dietary tweaks (try a version without peanut butter, or a keto-friendly option) and are sure to delight your taste buds.
Ingredients
- 1 cup almond flour or substitute with oat or coconut flour for variations
- 1 scoop about 30g high-quality protein powder (whey or plant-based)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Wet Ingredients:
- 1/3 cup almond butter or substitute with cashew/peanut butter for a traditional version
- 1/4 cup honey or maple syrup
- 1 large egg or flax egg for a vegan alternative
- 1 teaspoon vanilla extract
- 2 tablespoons Greek yogurt optional, for a softer texture
- Mix-Ins Optional:
- 1/3 cup dark chocolate chips for chocolate protein cookies
- 1/4 cup chopped nuts almonds, walnuts, or pecans
- 1-2 tablespoons chia seeds or flaxseeds for extra fiber
Instructions
- Preheat & Prepare:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the almond flour, protein powder, baking soda, and salt.
- Combine Wet Ingredients:
- In a separate large bowl, mix the almond butter, honey (or maple syrup), egg (or flax egg), vanilla extract, and Greek yogurt (if using) until smooth and well combined.
- Incorporate Dry Ingredients:
- Gradually add the dry ingredients into the wet mixture. Stir until a thick, cohesive dough forms.
- If desired, fold in any mix-ins like chocolate chips or chopped nuts at this stage.
- Shape the Cookies:
- Scoop out small portions of dough (about 1 tablespoon each) and roll into balls.
- Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each ball slightly with your fingertips or the back of a spoon.
- Bake:
- Bake in the preheated oven for 10–12 minutes, or until the edges turn light golden brown.
- Avoid overbaking to keep the cookies moist and chewy.
- Cool & Serve:
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely before enjoying.
Notes
For a protein cookies recipe without peanut butter, substitute almond butter with another nut or seed butter.
To make protein cookies keto, use low-carb flours (almond or coconut) and replace honey with a natural sweetener like stevia or erythritol.
Incorporate Greek yogurt for a protein cookies with greek yogurt variation to achieve a softer, moister texture.
Storage:
Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Serving Suggestion:
Pair with a small bowl of Greek yogurt, fresh berries, or enjoy on their own as a high-protein snack.
To make protein cookies keto, use low-carb flours (almond or coconut) and replace honey with a natural sweetener like stevia or erythritol.
Incorporate Greek yogurt for a protein cookies with greek yogurt variation to achieve a softer, moister texture.
Storage:
Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Serving Suggestion:
Pair with a small bowl of Greek yogurt, fresh berries, or enjoy on their own as a high-protein snack.
Nutrition
Serving: 1ServingCalories: 142kcalCarbohydrates: 7gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 0.2mgSodium: 101mgPotassium: 99mgFiber: 2gSugar: 3gVitamin A: 1IUVitamin C: 0.1mgCalcium: 64mgIron: 1mg
Tried this recipe?Let us know how it was!