Description
Soft and chewy Almond Flour Protein Cookies made with almond flour, coconut flour, whey protein, butter, eggs, molasses, and sugar free chocolate chips for a balanced high protein treat.
Ingredients
1 and a half cups finely ground blanched almond flour
5 tablespoons coconut flour
1 scoop whey protein isolate powder
1 teaspoon xanthan gum optional
Half teaspoon baking soda
Quarter teaspoon kosher salt
Half cup monk fruit granulated sweetener
4 tablespoons unsalted butter melted and cooled
2 eggs at room temperature beaten
1 tablespoon unsulphured molasses
3 ounces sugar free chocolate chips such as Lily’s brand
Instructions
1. Preheat your oven to 325°F then line a large baking sheet with parchment paper.
2. In a bowl whisk together the almond flour coconut flour protein powder xanthan gum baking soda salt and monk fruit sweetener.
3. Create a well in the center and add the melted butter eggs and molasses then mix until a thick dough forms.
4. Fold in 2 ounces of the chocolate chips until evenly distributed.
5. Scoop dough portions about 1 and a half tablespoons each.
6. With slightly damp hands roll each portion into a ball and flatten into a quarter inch thick disk.
7. Arrange the disks on the baking sheet with space between them.
8. Press the remaining chocolate chips on top of each piece.
9. Bake for about 10 minutes until the edges are lightly golden and centers look set.
10. Cool on the baking sheet for 10 minutes until firm then store or serve.
Notes
Almond flour creates a naturally soft and tender cookie texture.
Dough will be thick and slightly sticky which is normal for nut based cookies.
Use whey protein isolate for the best texture.
Cookies firm as they cool so avoid overbaking.
Chill dough for a few minutes if it feels too soft for shaping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American