CHOCOLATE CHIP PROTEIN COOKIES
I did it, I did it! I made Chocolate Chip Protein Cookies that taste amazing with the perfect soft-baked texture! I kid you not… these cookies are unbelievably yummy! They’re low sugar and high protein with flavors of butter, brown sugar, and vanilla; melty chocolate chips, a soft middle, and crisp golden edges. Did I mention they’re gluten-free and only 67 calories each? Yep, all six cookies total just 400 calories!
Protein powder substitutions
I used Quest Protein Powder in Vanilla Milkshake for this recipe. You can use whatever whey you have on hand, but some work better than others. Whey blends that combine whey isolate, casein, and milk protein work best for baking! Whey concentrate would be my second choice. Whey isolates don’t work that well for baking. Baked goods with isolate always seem to have a weird spongey or dry texture.
Feel free to attempt a vegan protein powder in this recipe, although I haven’t tested it.
Flour substitutions
For this recipe, I used coconut flour to keep the carbs down. If you don’t have coconut flour, you can use twice as much (three tablespoons) of oat flour (oats blended into a flour), regular all-purpose flour, or gluten free baking flour.
You can also try three tablespoons of brown rice flour, cake flour, cassava flour (Paleo), sorghum flour, spelt flour, tiger nut flour or whole wheat pastry flour. For almond flour, you may need up to six tablespoons, since it’s much less absorbent than regular flour.
Sweetener substitutions
For the sweetener, I used a sugar-free, monk fruit brown sugar alternative. The brown sugar flavor really gives these cookies that classic home-baked taste. Similar options include Sukrin Gold, Lakanto Golden, or Swerve Brown Sugar. You could also use half as much (one tablespoon) Truvia or Splenda brown sugar blend. Doing so will increase the calories and sugar, though!
If you don’t have any of these brown sugar alternatives, feel free to use two tablespoons baking stevia, granulated erythritol, monk fruit blend, or any granulated sugar like coconut sugar. If using stevia extract or drops, please refer to the brand-specific conversion chart.
Other substitutions
Instead of butter, I used a vegan buttery spread that’s 80 calories per tablespoon. You could also use regular butter or coconut butter with one eighth teaspoon of butter extract.
I replaced some of the butter you’d normally find in cookies with unsweetened applesauce. This can be replaced with more buttery spread, nut butter, or pure pumpkin for a pumpkin chip version!
I also used one egg white, which can be substituted for two tablespoons of beaten whole egg, or half a tablespoon of ground flaxseed with two tablespoons of water, or an equivalent amount of vegan egg replacer.
Gosh, I still can’t get over how perfect these are! Here is the recipe for these Chocolate Chip Protein Cookies! Enjoy 😉
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Chocolate Chip Protein Cookies
Ingredients
- 1/4 cup (30g) whey blend protein powder* I used Quest brand in Vanilla Milkshake
- 1 1/2 tbsp. coconut flour*
- 2 tbsp. brown sugar alternative*
- 1/8 tsp. baking soda
- 1/8 tsp. salt optional
- 2 tbsp. (1 large) egg white*
- 1 1/2 tbsp. buttery spread*
- 1 1/2 tbsp. unsweetened applesauce*
- 1/8 tsp. vanilla extract
- 1 1/2 tbsp. mini chocolate chips
*See blog post for substitutions.
Instructions
- Preheat oven to 350 degrees F.
- Whisk together dry ingredients (through salt) in a mixing bowl.
- Mix in wet ingredients (through vanilla) to form a soft dough.
- Fold in chocolate chips.
- Line a baking sheet with parchment paper or coat with cooking spray.
- Place six rounded tablespoons of dough onto sheet a couple inches apart. Press flat just slightly.
- Bake for 8-10 minutes until edges are golden brown. Enjoy!
Notes
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