Soft, chewy, and packed with chocolate flavor, these double chocolate protein cookies are the perfect healthy dessert or post-workout snack. They combine rich cocoa, protein powder, and chocolate chips to satisfy sweet cravings while adding extra protein to your day.
Ingredients
- 1 cup oat flour (or blended rolled oats)
- 1 scoop chocolate protein powder
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ¼ cup almond butter (or peanut butter)
- ¼ cup Greek yogurt
- 3 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- ¼ cup dark chocolate chips
- 2–3 tablespoons almond milk (if needed)
Instructions
1. Prepare the dough:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, mix oat flour, chocolate protein powder, cocoa powder, baking powder, and salt.
2. Add wet ingredients:
In a separate bowl, whisk together the egg, almond butter, Greek yogurt, maple syrup, and vanilla extract until smooth.
3. Combine everything:
Slowly add the wet mixture into the dry ingredients and stir until a thick cookie dough forms. If the dough feels too dry, add a little almond milk.
4. Add chocolate chips:
Fold in the dark chocolate chips evenly throughout the dough.
5. Bake the cookies:
Scoop the dough into small cookie portions and place them on the baking sheet. Flatten slightly with a spoon. Bake for 10–12 minutes until the edges are set but the center remains soft.
6. Cool and enjoy:
Allow cookies to cool for 5–10 minutes before serving. They will become firmer as they cool.
Nutrition Facts (Approx. per cookie — makes 10 cookies)
Calories: 150
Protein: 9–10g
Carbohydrates: 14g
Fiber: 3g
Fat: 7g
Sugar: 5g
Tips
- For extra fudgy cookies, slightly underbake them and let them cool completely.
- Add chopped walnuts or almonds for extra crunch and healthy fats.
- Use a whey/casein blend protein powder for a softer texture.
- Store in an airtight container for up to 5 days or freeze for longer storage.
