Yield: Approx 27 cookies
Ingredients
• 2 cups almond flour (200g)
• 1/4 cup coconut flour
• 2 scoops whey protein isolate (your preferred brand, like Tone Protein)
• ¾ cup erythritol
• 1 tsp stevia glycerite
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 2 medium eggs
• ½ cup butter, melted and cooled
• 1 tsp vanilla extract
• ½ cup sugar-free chocolate chips (I used one bar of Lilys extremely dark chocolate bar and broke it up into chips in a mini food processor because that is what I had on hand!)
Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat.
2. Mix Dry Ingredients
In a large mixing bowl, whisk together almond flour, coconut flour, whey protein isolate, erythritol, stevia glycerite, baking soda, baking powder, and salt until evenly combined.
3. Mix Wet Ingredients
In a separate bowl, whisk the eggs. Then add the melted and cooled butter and vanilla extract, whisking until smooth.
4. Combine Wet and Dry Ingredients
Gradually pour the wet ingredients into the bowl of dry ingredients. Stir until a thick cookie dough forms.
5. Fold in Chocolate Chips
Gently fold in the sugar-free chocolate chips until evenly distributed throughout the dough.
6. Shape the Cookies
Scoop out approximately 1.5 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with your hand or the back of a spoon.
7. Bake
Bake for 10-12 minutes, or until the edges are golden brown. The cookies will still be soft but will firm up as they cool.
8. Cool and Serve
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips
• For extra texture, sprinkle a few additional chocolate chips on top of each cookie before baking.
• Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Enjoy your delicious, protein-packed chocolate chip cookies!
Macros and Calories per Cookie (1 Serving)
• Calories: 101
• Protein: 4.3 g
• Carbs: 3.3 g
• Fat: 8.1 g
The macros used one bar of Lily’s Sugar-Free Extremely Dark Chocolate instead of sugar-free chocolate chips, based on the recipe yielding 27 cookies.