I love baking a batch of my Chocolate Coconut Protein Cookies at the start of the week so I always have a grab-and-go snack for busy days or a guilt-free treat when my sweet tooth kicks in.
Watch the video here 📹
If you love my recipes, share the joy and follow for more!
Why You’ll Love Chocolate Coconut Protein Cookies
✔ Protein boost – Great post-workout or midday snack.
✔ Travel friendly – No mess, no fuss—just pack and go.
✔ Quick to make – Minimal prep, with simple pantry ingredients.
Tips for the Best Chocolate Coconut Protein Cookies
✔ Use a good-quality protein powder – The flavor and texture of your cookies depend a lot on the protein you use. Choose one you love the taste of—whey, plant-based, or collagen all work, but each gives slightly different results. Avoid chalky or overly sweet powders.
✔ Don’t overbake – Protein cookies can go from fudgy to dry fast. Take them out when the edges are set but the centers still look a little soft. They’ll continue to cook as they cool.
✔ Store them right – Keep cookies in an airtight container at room temp for 2–3 days, or refrigerate/freeze for longer shelf life. They’re great for meal prep!
FAQs
That’s normal for this recipe! The combo of almond flour, protein powder, and no refined sugar creates a soft, slightly dense cookie.
The recipe makes 8 cookies, and each cookie has approximately 9 grams of protein.
Depends on the brand. Chocolate protein powders usually blend well, but some may have a chalky or sweetener-heavy taste. Using chocolate chips helps balance that.
More Recipes You’ll Love
Vanilla Chocolate Chip Protein Cookies
One-Pan High-Protein Baked Oatmeal
Chocolate Coconut Protein Cookies
Equipment
- Optional Ice cream/cookie scoop
Ingredients
- 1 cup almond flour
- 1/2 cup chocolate protein powder I used Thorne
- 1/2 Teaspoon baking powder
- 1/4 cup coconut oil or unsalted butter melted
- 1/4 cup maple syrup
- 1 large egg
- 1/3-1/2 cup dark chocolate chips
- 1/2 cup shredded unsweetened coconut
- pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix together the almond flour, protein powder, baking powder, and salt.
- In a separate bowl, whisk together the melted coconut oil (or butter), maple syrup, and egg.
- Pour the wet ingredients into the dry and mix until just combined.
- Fold in the chocolate chips and coconut.
- Scoop the dough onto the prepared baking sheet, making 8 cookies.
- Bake for 12–14 minutes, or until the edges are lightly golden.
- Let the cookies cool completely on a cooling rack.
So easy! great recipe