I was addicted to Chip Ahoy growing up.
But I’m in my 30s now and I no longer burn calories like I did when I was a child.
Cookies are one of those indulgences that usually make you feel guilty right after you’ve had one but these double chocolate protein cookies flip that story completely.
Instead of loading up with empty calories, they’re packed with protein, which makes them a great choice for anyone who loves sweets but still wants to stay on track.
Since my partner is an athlete and needs constant high-protein snacks to fuel his training, recipes like this save me so much time in the kitchen while keeping him satisfied.
They’re chewy, fudgy, and have that rich chocolate flavor that feels like dessert, but with the added benefit of being macro-friendly.
The best part? You only need one bowl and less than 20 minutes to make them.
Tips to make it even better:
Use a high-quality protein powder for the best texture—this whey protein powder works beautifully.
For richer chocolate flavor, choose Dutch-processed cocoa powder instead of regular cocoa.
To keep the cookies chewy, don’t overbake; they’ll continue setting as they cool.
A silicone baking mat like this one non-stick baking mat makes cleanup so much easier.
I personally love Chewy Chocolate Chip Cookies, where the center is soft and the edges are slightly crispy. I also love rich dark chocolate chunks.
But if you want to make these with regular milk chocolate chips, that’s perfect too!
If you’re using dark chocolate, I recommend using high-quality dark chocolate brands available on Amazon, such as Ghirardelli Intense Dark 72%, Callebaut Belgian Dark Baking Chocolate 70-30-38, or Guittard 70% Extra Dark Chocolate Baking Chips.
Double Chocolate Protein Cookies
Course: DessertDifficulty: Easy10
cookies10
minutes10
minutesIngredients
1 cup chocolate protein powder
½ cup unsweetened cocoa powder
⅓ cup almond flour
2 large eggs
¼ cup coconut oil, melted
¼ cup unsweetened almond milk (or any milk of choice)
½ cup coconut sugar or brown sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
½ cup dark chocolate chips/chunks
Directions
- Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large mixing bowl, whisk together the protein powder, cocoa powder, almond flour, sugar, and baking soda until fully combined.
- Crack in the eggs, add melted coconut oil, almond milk, and vanilla extract, then stir everything into a thick, sticky dough.
- Finally, fold in the dark chocolate chips until evenly distributed. Scoop spoonfuls of dough onto the baking sheet and gently press them down to shape. Bake for 8–10 minutes, just until the edges are set but the centers are still soft.
- Remove from the oven and let them cool on the tray for 5 minutes before transferring to a rack. These cookies should come out chewy and fudgy, not dry.
- I personally love dark chocolate, but you can use milk chocolate chips as well.
Variations and Substitutes:
If you want these cookies to be vegan, swap the eggs for flax eggs and use vegan chocolate protein powder.
You can also replace almond flour with oat flour if you prefer a nut-free option. Coconut oil can be swapped with unsalted butter or even avocado oil for a slightly different flavor.
If you want them even fudgier, add a tablespoon of almond butter to the dough. For a lower sugar option, use monk fruit sweetener or erythritol instead of coconut sugar.
You may also enjoy:
