Protein Cookie Recipe No Eggs No Gluten

I love baking with plant-based protein powder! It’s such a great way to add protein to your daily meals without even noticing it, like my Protein Donuts, Overnight Oats with Protein Powder, or Protein Powder Banana Bread. So after sharing my peanut butter protein cookies last year, here’s another delicious protein powder cookie recipe for you to try. A vanilla chocolate chips protein cookie made with almond flour.

Ingredients and Substitutions

All you need to make these crunchy, protein-loaded cookies are:

Plant-Based Protein Powder – I used vanilla pea protein powder. Since my protein powder contains vanilla flavor, I didn’t add any vanilla extract to the recipe. However, if you are using plain protein powder, I recommend adding 1 teaspoon of vanilla extract along with the wet ingredients. Almond Flour – These are vegan, gluten-free protein cookies, and I choose to use almond flour as a low-carb, high protein flour. Another option is to use homemade oat flour. Melted Coconut Oil – or melted vegan butter. Unsweetened Almond Milk or any plant-based milk you have at home. Unrefined Cane Sugar or coconut sugar, or sugar-free erythritol. Any granulated sweetener works in this recipe. However, I don’t recommend using a liquid sweetener for these cookies. Baking Powder – To give them a bit of rise. Chocolate Chips – This is optional. You can replace the dark chocolate chips with a sugar-free version for keto protein cookies or swap them for chopped nuts.

These high-protein cookies are made with only 6 simple pantry ingredients and one bowl.

Texture

These protein cookies are crispy on the edges, soft and moist in the center, with delicious crunchy bites of chocolate chips in the middle. They are also very fulfilling, with 9 grams of protein per cookie.

Storage

These protein cookies store very well in a sealed cookie jar at room temperature for up to 1 week. Keep the jar sealed from the air to enjoy a crispy cookie every time. You can also freeze leftover cookies in zip lock bags and thaw them at room temperature the day before.

Allergy Swaps

Below I listed some ingredients swaps options if you have any food allergies:

Nut-allergy – replace the almond flour with the same ratio of sesame flour, sunflower seed flour, or homemade oat flour. Sugar-free keto option – replace the sugar with the same amount of sugar-free granulated keto sweeteners like erythritol or allulose. Also, swap the regular chocolate chips for a sugar-free stevia-sweetened chocolate chip brand. Coconut-free – replace coconut oil with melted vegan butter.