Chewy Protein Cookies

Protein cookies have a reputation for being dry, cakey pucks. These are chewy, with golden edges and soft middles, because almond flour brings fat and moisture that protein powder takes away. Each one has 7 grams of protein, so two make a satisfying snack.

The almond flour advantage

Almond flour stays tender in the oven where wheat flour and protein powder turn tough. It also gives the cookies a buttery, nutty flavor that reads as a real bakery cookie.

Chill, flatten, underbake

Chill the dough so it’s easy to scoop, flatten the balls because they won’t spread on their own, and pull them while the centers still look soft.

Variations

• Peanut butter: replace the butter with 3 tbsp peanut butter and skip the chips.
• Double chocolate: add 2 tbsp cocoa and use chocolate protein.
• Cookie dough you can eat raw: see our cottage cheese cookie dough.

Ingredients you’ll need

• Almond flour: keeps protein cookies chewy and tender.
• Vanilla protein powder: a whey-casein blend gives the softest texture.
• Butter and maple syrup: real flavor and moisture.
• Egg: binds the dough.
• Dark chocolate chips: because it isn’t a cookie without them.

How to make protein cookies

1. Mix the dry ingredients, then beat in the wet ones until a thick dough forms.
2. Chill 15 minutes so the dough is easy to scoop.
3. Flatten each ball; protein cookie dough barely spreads in the oven.
4. Underbake slightly: take them out when the edges are golden and the centers still look soft. They set as they cool.

Why protein cookies turn out dry

Protein powder absorbs a lot of moisture and sets fast in the oven. The fixes: use almond flour, measure protein powder by weight, keep some fat in the recipe, and pull them early.

Storage

Keep in an airtight container for 4 days or freeze the baked cookies for 3 months. You can also freeze scooped dough and bake from frozen, adding 2 minutes.