They’re soft, rich, and packed with protein in every bite—so they don’t just satisfy your sweet tooth, they actually fuel you. Whether you’re hitting the gym, chasing after kids, or cruising at 35,000 feet, these cookies are the perfect pick-me-up.
If you love my recipes, share the joy and follow for more!
Why You’ll Love Double Chocolate 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 Double Chocolate 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
Peanut Butter & Jelly Energy Balls
One-Pan High-Protein Baked Oatmeal
Cheddar Jalapeño High-Protein Bites
Double Chocolate Protein Cookies
Description
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
- 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.
- Scoop the dough onto the prepared baking sheet, making 8 cookies.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let the cookies cool completely on a cooling rack.