High-Protein Chocolate Chip Cookies with Melted Chocolate Topping
These soft, chewy chocolate chip cookies with a rich, glossy melted chocolate topping. Made with almond flour and protein powder, they deliver bakery-style indulgence while staying high-protein and low-carb.
Why You’ll Love This Recipe
- High protein from whey + almond flour
- Gooey melted chocolate topping just like the image
- Soft and chewy with crisp edges
- Easy one-bowl recipe
- Perfect for snacks, dessert, or meal prep
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, softened
- ⅓ cup (65g) allulose or brown sugar-style monk fruit sweetener
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup (135g) sugar-free chocolate chips (divided)
Topping: Extra melted sugar-free chocolate (about ½ cup chips + 1 tsp coconut oil)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk 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 ½ cup chocolate chips.
- Scoop 2-tablespoon portions, roll into balls, and place on the baking sheet. Gently flatten slightly.
- Bake 10–13 minutes until edges are golden. Cool on the sheet for 10 minutes.
- Melt remaining chocolate chips with coconut oil. Drizzle or spoon generously over each cooled cookie.
Prep Time: 10 minutes Bake Time: 10–13 minutes Total Time: 25–30 minutes
Nutrition (Per Cookie, approx. 1/14)
- Calories: ~165
- Protein: 6–7g
- Total Carbs: 7g
- Net Carbs: 4g
- Fat: 13g
