High-Protein Almond Chocolate Chip Cookies
These golden, chewy cookies loaded with melty chocolate chunks and toasted almond slices — bakery-style with crisp edges and a soft center. Boosted with protein powder and almond flour, they’re a delicious high-protein, low-carb treat for snacking or dessert.
Why You’ll Love This Recipe
- High protein from whey + almond flour
- Loaded with chocolate and crunchy almonds just like the image
- Chewy texture with golden crisp edges
- Easy one-bowl recipe
- Great for meal prep and freezer-friendly
Ingredients (Makes 12–16 cookies)
- 1½ cups (150g) almond flour
- ⅓ cup (35g) vanilla whey protein powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter or coconut oil, softened
- ⅓ cup (65g) allulose or brown sugar-style monk fruit sweetener
- 1 large egg
- 1 tsp vanilla extract
- ½ cup (90g) sugar-free chocolate chips or chunks
- ⅔ cup (70g) sliced almonds (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, protein powder, baking soda, and salt.
- In a large bowl, beat softened butter and sweetener until creamy. Add egg and vanilla; mix well.
- Stir dry ingredients into wet until a soft dough forms. Fold in chocolate chunks and sliced almonds.
- Scoop 2-tablespoon portions onto the baking sheet. Gently flatten slightly and press a few extra almond slices and chocolate on top.
- Bake 10–13 minutes until edges are golden brown. Centers will look slightly soft — they firm up as they cool.
- Cool on the sheet for 10 minutes before transferring to a wire rack.
Prep Time: 10 minutes Bake Time: 10–13 minutes Total Time: 25 minutes
Nutrition (Per Cookie, approx. 1/14)
- Calories: ~155
- Protein: 6–7g
- Total Carbs: 6g
- Net Carbs: 4g
- Fat: 13g
