High Protein Chocolate Cookie
Indulge guilt-free with these High Protein Chocolate Cookies, a perfect treat for fitness enthusiasts and chocolate lovers alike! Packed with the rich flavor of unsweetened cocoa powder and sweetened naturally with a touch of maple syrup, these soft, chewy cookies strike the perfect balance between decadence and nourishment. Boosted with chocolate protein powder and almond flour for a gluten-free, high-protein base, each bite is studded with irresistible dark chocolate chips for a delightful texture. Quick and easy to prepare in just 10 minutes, they’re ideal for post-workout snacks or healthy desserts. Plus, they stay fresh for up to 10 days, making them a convenient option for meal prep. Get ready to satisfy your sweet tooth while staying on track with this healthy chocolate cookie recipe!
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Recipe Information
Ingredients
- 60 grams Chocolate protein powder
- 120 grams Almond flour
- 15 grams Cocoa powder (unsweetened)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 50 grams Dark chocolate chips (sugar-free or 70% cacao)
- 1 large Egg
- 80 grams Almond butter (unsweetened)
- 60 milliliters Maple syrup
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium-sized bowl, whisk together the almond flour, chocolate protein powder, cocoa powder, baking powder, and salt.
In another bowl, mix the wet ingredients: almond butter, egg, maple syrup, and vanilla extract until smooth and creamy.
Gradually add the dry ingredients to the wet mixture and stir until a dough forms. If the dough is too dry, add 1-2 teaspoons of milk (plant-based or regular) to loosen it slightly.
Fold in the dark chocolate chips, ensuring they are evenly distributed.
Using a cookie scoop or tablespoon, drop even portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each mound slightly with your fingers or the back of a spoon.
Bake in the preheated oven for 10-12 minutes, or until the edges are set. The cookies will still be soft in the middle but will firm up as they cool.
Remove the baking sheet from the oven and allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the cookies fresh or store them in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 10 days.
Nutrition Facts
Calories |
169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 117 mg | 5% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.6 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 207 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
