These healthy double chocolate protein cookies are made using whey protein isolate and almond flour. They are very easy to make, chewy & soft, gluten-free, refined sugar-free, low-carb, keto, and kid-approved!
I am partnering with Isopure for today’s recipe. All of the concepts, ideas, and visuals are my own.
Guys, this is one hell of a combo. I mean, can’t go wrong with double chocolate, right? And yes, they are as tasty as they look! (And super healthy!)
For this recipe, I used Isopure’s Dark Chocolate Whey Protein Powder Isolate, which is low-carb, keto-friendly, and naturally flavored.
Why You’ll Love These Double Chocolate Protein Cookies
- Natural Ingredients. These are made using the best quality, natural ingredients out there, without sacrificing on taste one bit!
- They do NOT Taste Healthy! That’s right, these taste just like a store-bought, ultra-naughty, double chocolate cookie.
- Protein-Packed! Each cookie contains 9 grams of high-quality protein to help you reach your macros for the day.
- Super Easy. No complicated steps here, just mix, scoop, flatten, and bake, that’s all!
- Low-carb & KETO!!! With only 9 grams of carb per cookie and 24 grams of healthy fats, these delicious cookies are not only protein-packed but also considered keto and low-carb, despite their naughty-looking appearance!
What Can I Use Instead of Chocolate Chips?
You could replace the chocolate chips with the same amount of macadamia nuts, sliced almonds, dried cranberries, chopped pitted dates, virtually any type of nuts or dried fruit would do! Share your ideas in the comments section below!
What Can I Use Instead of Butter?
Butter could be replaced with the same amount of any liquid fat. You should use a tasteless fat and add about 1/3 tsp salt to the recipe to compensate.
Why do I Have To Flatten The Cookies?
While they will flatten a bit on their own, these cookies will never flatten as much as a traditional chocolate cookie recipe, hence why I strongly suggest flattening them to about 1/2 thick.
What Can I Use Instead of Erythritol?
You can replace erythritol with the same amount of any granulated sweetener.
Do I have to Use Espresso Powder?
No, it will give a richer taste to the cookies, but it is entirely optional!
Which Protein Powder Did You Use?
As stated above, I used Isopure’s Dark Chocolate Whey Protein Powder Isolate , which I highly recommend. It tastes great, is 100% natural and contains very little carbs (2grams per scoop).
How to Store These Cookies
These can be kept at room temperature for 4-5 days in a sealed container, up to a week in the fridge and up to 3 months in the freezer.
More Protein Cookie Recipes
- Low-Carb Chocolate Chip Protein Cookies
- Pumpkin Spice Protein Cookies
- Oatmeal Raisin Protein Cookies
- Peanut Butter Protein Cookies
Have you tried this recipe? Let me know how you liked it by leaving a comment & rating below! Don’t forget to Follow Me on Pinterest, Instagram, and Facebook for more delicious recipes. I also LOVE seeing your creations, take a pic and Tag @onecleverchef on Instagram!
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Double Chocolate Protein Cookies
These soft and chewy double chocolate protein cookies are made with the best, healthiest ingredients, without sacrificing on taste!
Preheat oven to 350F.
Line a large cookie sheet with parchment paper.
Dry Ingredients. In a large mixing bowl, stir together 1 1/4 cup almond flour, 1/2 cup chocolate whey protein powder, 1/2 cup cacao powder, 1 tsp baking powder, and 1/2 tsp xantham gum.
Liquids. In a separate mixing bowl, stir together 3/4 cup liquid butter, 1 tbsp espresso powder, and 1/2 cup erythritol using a hand mixer until very smooth. Crack the 2 eggs in, one at a time, constantly mixing until smooth.
Mixing Everything Together. Pour the liquid mixture into the dry ingredients and stir until almost combined. Fold in the chocolate chips.
Scoop the cookie dough evenly on the lined cookie sheet using an ice cream scoop and flatten them to about 1/2 inch thick using a spoon.
Bake for 12-15 minutes (mine took 12 minutes).
Store in a sealed container. Room temp: 4-5 days. Fridge: 7 days. Freezer: 3 months.
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