Dark Chocolate Chip Coconut Protein Cookies
One of the tastiest dark chocolate chip protein cookies you will ever have in your life! Combining dark chocolate, coconut, cinnamon, low carb almond flour, and whey protein—-your muscles and sweet tooth will thank you!
Servings Prep Time
20small cookies 15minutes
Cook Time Passive Time
9-12minutes 40minutes
Servings Prep Time
20small cookies 15minutes
Cook Time Passive Time
9-12minutes 40minutes
Ingredients
dry ingredients
wet ingredients
Instructions
  1. In a large mixing bowl, add all the wet ingredients. Mix thoroughly.
  2. In separate bowl, add all the dry ingredients. Mix thoroughly.
  3. While using a hand mixer or wisk to mix, gradually add the dry into the wet to form a cookie dough-like consistency.
  4. Fold in the chocolate chips. Add more chocolate chips, cinnamon, or shredded coconut if desired.
  5. Chill the dough in the fridge for 30 minutes.
  6. Preheat oven to 350 degrees.
  7. Lay out parchment paper onto a baking pan and spray with cooking spray.
  8. Using a cookie scoop, place scoops of dough onto the sheet, spread evenly throughout pan. Lightly flatten with back end of spoon for a flatter cookie.
  9. Bake for 9-12 minutes, or until the surface and set and/or edges are golden brown.
  10. Enjoy fresh from the oven, or let it set and cool for about 5 minutes. Store in the fridge in an airtight container. Will keep for 3-5 days.
Recipe Notes

-I used Gold Standard’s vanilla-flavored 100% Whey protein here.   Vanilla, because I didn’t want the protein flavor to stand out too much here.   But you can mix and match any flavor you wish.

The dough can be too tough to mix by hand with a wisk, so I prefer to use a HAND MIXER when mixing.

-If the dough is too dry, add some water.  If the dough is too wet, add more flour or protein powder.  I sometimes have to add a bit of water, just to get things going when mixing.

-Be aware that adding more protein will impact the flavor (more bland).  More almond flour is the better choice if need be.

–Instant coffee enhances the chocolate flavor, and you’ll never taste the coffee, trust me!  Use it!

-Add more chocolate chips for more chocolate flavor.

-The dough is very sticky, but this is what you want!  This is why chilling the dough in the fridge is a absolute MUST!  You’ll be able to scoop out the dough much, much easier with an ice cream scoop.   And this will give you more uniformly-sized cookies.

This recipe yields me about 20 small cookies.  My ice cream scoop yields 1.5 tbsp and so that’s about 20 scoops.   Increase or decrease the cookie size to your preference.

The bigger you make your cookie, the more the protein—per cookie.   But since the cookie will be thicker, be sure to increase baking time by a couple of minutes.

Did you try this recipe?  How did it turn out for you?  I would love to hear from you!  Sound off in the comments section below!

https://nutrifox.com/embed.js

**Nutritional information is an approximation using Nutrifox, information from Google, and my own calculations to the best of my knowledge.  It is not the definitive values or guaranteed to be 100% accurate information.  Use only as a reference.**