Since finding out about my gluten allergy, I don’t eat cookies all that often. I was puttering around Pinterest one day and saw a gluten free, grain free chocolate chip cookie recipe. I was intrigued and thought, “sounds easy enough”. Then I got the crazy idea to use some protein powder and make them into a protein cookie. The result: an amazingly delicious, gluten free cookie that is low in sugar.
You may have seen Lenny & Larry’s protein cookies. They have been all the rage, but they are NOT gluten free. I’m also not a huge fan of their nutrition. High sugar, high calorie and high carb. Not much better than a normal cookie. So I set out to make a gluten free, lower sugar, protein cookie.
These gluten free protein cookies turned out much better than expected and did not last long. I gobbled them up quicker than I expected. I was looking for excuses to eat these! They are great as a snack or a dessert.
In this recipe, I used my favorite protein powder, Vanilla Milkshake from Quest. One thing to remember when cooking with protein powder is the kind of protein can really change the recipe. Feel free to substitute your protein powder of choice, just know that it may alter the recipe a bit.
Gluten Free Chocolate Chip
Protein Cookie Recipe
prep time: 20 mins
cook time: 15 mins
total time: 35 minutes
1 cup almond flour
1/4 cup coconut flour
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons coconut oil (if your coconut oil is a little melty, put it in the fridge for about 10 minutes or until firmer, like softened butter. If you use melted coconut oil, the dough will be greasy)
3 scoops Vanilla Milkshake Quest Nutrition protein powder
6 tablespoons natural almond butter – make sure it has no added sugar!
1 1/2 teaspoons vanilla extract
1 large egg
1/2 cup semi-sweet chocolate chips, divided
A few Tsp of water, if needed
1. In a mixing bowl, mix almond flour, coconut flour, baking soda and salt. Set aside.
2. In a large mixing bowl with an electric hand mixer, beat together coconut oil and the protein powder until well combined. If you use coconut oil, it may not come together easily. If needed, use your hands to combine it and then beat another 20 seconds.
3. Beat in the almond butter and vanilla extract & mix until combined. Beat in the egg on low and mix well.
4. Stir in the flour mixture until well combined. Then stir in 1/2 cup chocolate chips. 5. Place the bowl in the refrigerator for about 1 hour or until the dough is firm.
6. Preheat the oven to 350 °F and line a baking sheet with parchment paper or a silicon baking mat.
5. Roll the dough into approx 12 balls. Place on baking sheet.
6. Bake for 11-14 minutes or until browned and the center of the cookie is no longer raw.
7. Let cool completely. Store in an airtight container for up to 3 days.
1. You can also roll cookies into smaller balls but this will effect the bake time.
2. The bake time will also vary based on protein powder used & your oven. Start with 11 minutes and check cookies. With Quest protein, it took 15 minutes, however this does vary based on oven.
3. If you wish, flatten cookie ball slightly before baking for a more traditional cookie appearance 🙂
Adapted from TexanErin