These Clean Eating Chocolate Chip Protein Cookies are my new addiction. You know you’ve found the secret to the perfect chocolate chip cookie when it gracefully melts and flattens in the oven while baking. And did I mention how healthy they were? Extra Buttery, slightly crunchy on the outside, chewy and soft in the inside, these gluten-free protein cookies are also sugar-free, low-carb and keto!
If you’ve been following me for a while, well, you know I like my protein snacks!
This post, like my Bakery-Style Protein Powder Brownies, is an attempt at making a healthy & protein-packed version of a traditional baking recipe, but without all-purpose flour, white sugar, or any other unhealthy ingredient.
And I daresay, this particular recipe, like the brownie recipe I just mentioned above, was a resounding SUCCESS.
I mean, you can tell, just by looking at the photo above, that these cookies taste like the real deal. Oh my, were they good!
How to Make Chocolate Chip Protein Cookies
- The first step is to sift the almond flour and protein powder. This is optional, but I highly suggest you do. It will make for softer, more delicate cookies. If you’re in a rush, skip this step, no biggie.
- Next, melt butter in the microwave, or if you have enough time, you could also brown it on the stove. I did not brown the butter as I want this recipe to as simple and quick as possible.
- Pour the melted butter in a large mixing bowl, add in the erythritol and espresso powder and stir with a hand mixer until smooth. Add the eggs, one at a time and continue stirring with the hand mixer until smooth.
- Gradually add the flour, protein powder (For this recipe, I am using Earth Nutri’s Vanilla Whey Protein Powder Use my Code CleverChef20 to receive 20% off your order on any product(s), baking powder and xantham gum while stirring constantly until almost combined.
- Fold in the chocolate chips, then scoop the dough on a cookie sheet. This should make exactly 11 cookies.
- Bake for 10-12 minutes. Mine were ready at 11 minutes.
Why This is the Best Chocolate Chip Protein Cookie Recipe Ever!
- Traditional chocolate chip cookies are always made with the same base ingredients: Flour, eggs, sugar, butter, and chocolate chips. For this recipe, I either kept these essential ingredients or replaced them with a healthy counterpart. The result? These cookies taste and look like the real deal, without the calories and all the bad stuff. Pretty amazing, uh? I think so too.
- All the sweetness without the calories. I used Erythritol, which is a healthy calorie-free sugar alcohol, and sugar-free chocolate chips, reducing the number of calories and carbs in each cookie by a pretty good margin compared to the traditional recipe.
- They taste like real chocolate chip cookies. Soft and tender, crispy on the outside and that rich buttery flavor… You won’t find that in pretty much any other healthy protein cookie recipe out there.
- Can be made paleo-friendly by replacing butter with ghee and adding a little salt. (Some people on the paleo diet include whey protein powder into their regimen, if not, then this does not apply to you.)
More Protein Cookies
- Peanut Butter Protein Cookies
- Apple Pie Protein Cookies
- Oatmeal Raisin Protein Cookies
- Pumpkin Spice Protein Cookies
***CLICK BELOW TO PIN FOR LATER!***
Which Protein Powder did I Use?
For this recipe, I used Earth Nutri’s Vanilla Whey Protein Powder, which I totally recommend. Use my Code CleverChef20 to receive 20% off your entire order, on any of their product(s).
Chocolate Chip Protein Cookies
These Chocolate Chip Protein Cookies taste just like the traditional cookie, without the bad stuff. Soft, chewy, tender and crispy on the outside these cookies are a must-try.
- 1 3/4 cup almond flour Bob's Red Mill Gluten-Free
- 1/2 cup vanilla whey protein powder Use my code CleverChef20 for 20% off
- 2 large eggs
- 3/4 cup butter Ideally Grass-Fed
- 1/2 cup erythritol
- 1 tsp espresso powder Optional
- 1/3 cup sugar-free chocolate chips or any type of chocolate chips
- 1 tsp baking powder
- 1/2 tsp xantham gum
Preheat oven to 350F.
Line a large cookie sheet with parchment paper.
Using a fine-meshed strainer, sift 1 3/4 cup almond flour and 1/2 cup protein powder into a large mixing bowl. Add 1 tsp baking powder and 1/2 tsp xantham gum, stir well. Set aside.
Melt 3/4 cup butter (measured liquid). I melted mine in the microwave using a glass measuring cup. (Alternately, you could brown the butter on the stove for even more flavor). Pour the liquid butter in a large mixing bowl and stir in 1/2 cup erythritol and 1 tsp espresso powder (espresso powder is optional).
Using a hand mixer, stir in the 2 eggs, one at a time. Mix until very smooth (1-2 minutes).
Gradually pour the dry ingredients into the mixture while constantly mixing, using the hand mixer. Mix until almost combined (not fully combined).
Fold in the chocolate chips, stir gently until just combined.
Scoop the dough (I used an ice cream scoop) on the baking sheet, leaving at least an inch of free space between the cookies. Slightly flatten each cookie using a spoon. Make them about 3/4 inch thick.
Bake for 10-12 minutes (mine were ready at 11 minutes), or until the edges start getting darker.
Let cool a few minutes. When the cookies are cold enough to be manipulated, transfer them on a cooling rack.
Storage Instructions: Can be kept at room temperature for up to 3 days in a sealed container. Up to a week in the fridge and 3 months in the freezer.
I do not recommend using plant-based protein powder for this recipe. This type of protein powder will absorb moisture differently, resulting in very dry cookies.
Nutrition Information was calculated as written.
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I use and trust!