0 from 39 votes
Coconut Protein Cookies with Almond Butter
These chocolate coconut protein cookies use almond butter to make them extra soft and chewy! You will never know these are gluten free and healthy!
Prep Time
20 mins
Cook Time
20 mins
Additional Time
25 mins
Total Time
25 mins
Servings: 14 Cookies
Calories: 136 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1/2 cup simplynature almond butter 128 grams
- 5 tablespoons coconut sugar
- 1 tablespoon simplynature coconut oil
- 1 egg yolk
- 1 teaspoon Stonemill Vanilla Extract
- 1 egg
- 6 tablespoons elevation by millville chocolate protein powder 36 grams
- 1 teaspoon cornstarch
- 1 teaspoon cocoa powder
- Pinch of stonemill salt
- 3 tablespoons baker’s corner semi-sweet chocolate morsels divided
- 1/4 cup simplynature coconut flakes 15 grams
Instructions
- Preheat your oven to 325 degrees and line a baking sheet with parchment paper or a silicone baking mat.
- Place the almond butter in a large, microwave-safe bowl. Microwave until smooth and melted, about 1 min and 30 seconds.
- Add in the coconut sugar, oil, egg yolk and vanilla and beat with an electric hand mixer until mixed and the batter thickens. Add the egg and beat again until the batter begins to smooth out. *
- Add in the protein powder, cornstarch, cocoa powder and a pinch of salt and stir until smooth and sticky. Your batter will be a little thinner than usual cookie dough. Stir in 2 Tbsp of the chocolate chips. Place into the freezer for 10 minutes to make the dough easier to work with.
- Spread the coconut flakes on a shallow, sided plate. Remove the cookie dough from the freezer and roll into 14, 1 Tbsp sized balls. Roll just the tops and sides of each ball in the coconut flakes and place onto the prepared pan. Flatten the cookies about 1/3 inch thick and press in the remaining 1 Tbsp of chips. Freeze again for 25-30 minutes, until they feel hard.
- Bake until the tops JUST feel set, about 11-13 minutes (they firm up a lot once cool.) Let them cool on the pan COMPLETELY.
- DEVOUR!
Cup of Yum
Notes
- *I know this sounds strange to add the eggs separately, but this is how you get a great texture. When I tested adding them at the same time, the cookies were much more cakey.
Nutrition Information
Calories
136kcal
(7%)
Carbohydrates
9g
(3%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.004g
Cholesterol
33mg
(11%)
Sodium
40mg
(2%)
Potassium
146mg
(4%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
37IU
(1%)
Vitamin C
0.02mg
(0%)
Calcium
78mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14Cookies
Amount Per Serving
Calories 136
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 33mg | 11% |
| Sodium | 40mg | 2% |
| Potassium | 146mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.