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High Protein Chocolate Chip Protein Cookies - Soft, Chewy, and Satisfying

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Protein powder: 1 cup (about 110–120 g). Whey isolate or a plant blend. Choose vanilla or unflavored for best results.
  • Almond flour: 1 cup, finely ground (not almond meal).
  • Oat flour: 1/2 cup (can blend rolled oats if needed).
  • Coconut sugar: 1/3 cup.
  • Maple syrup: 2 tablespoons.
  • Unsalted butter or coconut oil: 1/4 cup, melted and slightly cooled.
  • Eggs: 2 large.
  • Vanilla extract: 2 teaspoons.
  • Baking powder: 1 teaspoon.
  • Baking soda: 1/4 teaspoon.
  • Fine sea salt: 1/2 teaspoon.
  • Mini chocolate chips: 2/3 cup (regular or dairy-free).
  • Optional add-ins: 2 tablespoons milk of choice if dough is dry, 2 tablespoons chopped nuts, flaky salt for topping.

Method
 

  1. Heat the oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mix the wet ingredients: In a large bowl, whisk the eggs, melted butter or coconut oil, maple syrup, and vanilla until smooth and glossy.
  3. Add the dry ingredients: Sprinkle in protein powder, almond flour, oat flour, coconut sugar, baking powder, baking soda, and salt. Stir with a spatula until a thick dough forms. It should be soft but scoopable, not runny.
  4. Adjust texture if needed: If the dough feels crumbly, add 1–2 tablespoons of milk. If it’s too loose, add 1–2 tablespoons oat flour.
  5. Fold in the chips: Stir in the mini chocolate chips (and nuts, if using) until evenly distributed.
  6. Scoop and shape: Use a 2-tablespoon cookie scoop to portion dough onto the sheet, spacing 2 inches apart. Lightly press each mound to about 1/2 inch thick; protein cookies don’t spread much.
  7. Bake: Bake 9–12 minutes, until the edges look set and lightly golden. The centers should still look a touch soft.
  8. Rest on the pan: Let cookies cool on the baking sheet for 8–10 minutes to finish setting, then transfer to a rack to cool completely.
  9. Optional finish: While warm, sprinkle with a pinch of flaky salt to sharpen the chocolate flavor.