High-Protein Pecan Chocolate Chip Cookies

ByHannah Peterson

These soft, chewy, bakery-style cookies loaded with toasted pecans and melty chocolate chips — but boosted with protein and made low carb. They have that irresistible homemade look with golden edges and generous nut topping your readers will love.

Why You’ll Love This Recipe

  • High protein from whey + almond flour base
  • Low carb and keto-friendly (no flour or sugar)
  • Soft and chewy with crisp edges
  • Easy one-bowl recipe
  • Perfect for meal prep, snacks, or gifting

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 (or coconut oil)
  • 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
  • ⅔ cup (80g) chopped pecans + extra pecan halves for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk almond flour, protein powder, baking soda, and salt.
  3. In a large bowl, beat softened butter and sweetener until light and fluffy. Add egg and vanilla; mix well.
  4. Stir dry ingredients into wet until a soft dough forms. Fold in chocolate chips and chopped pecans.
  5. Scoop 2-tablespoon portions, roll into balls, and place on the baking sheet. Gently flatten slightly and press a pecan half on top of each.
  6. Bake 10–13 minutes until edges are golden. Centers will look slightly underdone — they set as they cool.
  7. Cool on the sheet for 10 minutes before transferring to a 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

Similar Posts