🍽️ Overview

  • Prep time: 10 minutes
  • Bake time: 12–14 minutes
  • Total time: 25 minutes
  • Yield: 12 cookies
  • Per cookie (approx):
    • Calories: 150
    • Protein: 10–12g
    • Carbs: 8g (net)
    • Fat: 7g

🧂 Ingredients

Dry Ingredients

  • 1 cup (100g) almond flour
  • ½ cup (50g) vanilla or chocolate whey protein powder (or plant-based protein)
  • 1 tsp baking powder
  • Pinch of salt

Wet Ingredients

  • 1 large egg
  • 3 tbsp (45g) natural peanut butter or almond butter
  • 3 tbsp (60ml) unsweetened almond milk
  • 2 tbsp (30ml) melted coconut oil or butter
  • 2 tbsp (40g) sugar-free maple syrup or honey
  • 1 tsp pure vanilla extract

Add-Ins (the “Magic”)

  • ¼ cup (40g) sugar-free chocolate chips
  • 2 tbsp unsweetened shredded coconut
  • 2 tbsp chopped nuts (almonds, pecans, or walnuts)
  • Optional: 1 tbsp mini white chocolate chips or butterscotch chips (for color & flavor)

👩‍🍳 Instructions

  1. Preheat Oven
    • Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix Dry Ingredients
    • In a bowl, whisk together almond flour, protein powder, baking powder, and salt.
  3. Combine Wet Ingredients
    • In a separate bowl, whisk egg, nut butter, almond milk, coconut oil, syrup, and vanilla until smooth.
  4. Combine
    • Pour the wet mixture into the dry and mix until a thick dough forms.
    • Fold in chocolate chips, coconut, and nuts.
  5. Scoop & Shape
    • Using a spoon or scoop, drop 12 balls of dough onto the prepared sheet.
    • Flatten slightly (they won’t spread much).
  6. Bake
    • Bake 12–14 minutes, until golden around the edges.
    • Cool on the tray 5 minutes, then transfer to a rack.
  7. Enjoy!
    • Soft when warm, chewy when cooled — store in an airtight container.

🍪 Storage

  • Room temp: 3 days
  • Fridge: up to 1 week
  • Freezer: up to 3 months — just thaw and enjoy cold or microwave 10 seconds.

🔀 Variations

  • Chocolate Magic: Use chocolate protein powder + cocoa nibs.
  • Peanut Butter Lovers: Add peanut butter chips and drizzle with melted PB.
  • Vegan: Use flax egg (1 tbsp flax + 3 tbsp water) and plant protein.
  • Crunchy: Add 1 tbsp chia seeds or crushed peanuts for texture.

💪 Extra Protein Boost (Optional)

  • Add 1 tbsp powdered collagen or 2 tbsp extra protein powder — add 1–2 tsp almond milk if dough gets dry.
  • Pair with a protein coffee or shake for a 25g+ protein snack.