When I first started baking gluten-free, I struggled to find treats that didn’t feel like a compromise.
Then I hit a home run with these protein-packed cookies. They’re not just snacks; they’re little bites of comfort that keep me going through busy mornings or mid-afternoon slumps.
If you’re craving something that tastes like a treat but fuels you like a meal, you’re in the right place. These cookies are chewy, chocolatey, and made with fresh, wholesome ingredients you can find at your local farmers’ market or store.
Tips
- Toasted Coconut Bonus: Toast the shredded coconut for extra flavor before adding it to the mix.
- Nut Butter Swap: Almond, sunflower seed, or cashew butter work well if you’re avoiding peanuts.
- Dairy-Free Option: Choose a plant-based protein powder and dairy-free chocolate chips.
- Lower Sugar: Swap honey for a zero-sugar sweetener like monk fruit syrup.
Serving Suggestions
Serve these cookies with a glass of almond milk or your morning coffee for a protein-packed start to the day. Stack them in a mason jar for gifting or freeze extras for a grab-and-go snack.
Chewy Gluten-Free Protein Cookies You’ll Crave Every Morning
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
These chewy gluten-free cookies are packed with protein and natural sweetness, making them perfect for a healthy snack or breakfast on the go.
Ingredients
- 1 cup almond flour
- ½ cup gluten-free rolled oats
- ½ cup unsweetened shredded coconut
- ½ cup peanut butter (or any nut butter)
- ⅓ cup honey or maple syrup
- 2 large eggs
- 1 scoop (about 30g) vanilla protein powder
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ cup dark chocolate chips
- Pinch of salt
Instructions
- Prep your oven: Preheat to 350°F and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, stir together almond flour, oats, shredded coconut, protein powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, whisk the peanut butter, honey, eggs, and vanilla extract until smooth.
- Bring it together: Pour the wet mixture into the dry ingredients and stir until fully combined. Fold in chocolate chips.
- Shape the cookies: Scoop out about 2 tablespoons of dough per cookie. Roll into balls, then flatten slightly onto the baking sheet.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a rack.
Notes
Store in an airtight container for up to 5 days or freeze for 1 month.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg
