Name: Double Chocolate Protein Cookies
Prep time: 1 h 15 min
Cook time: 13 min
Total time: 1 h 28 min
Ingredients: 1.5 Scoops FlavCity Chocolate Protein Smoothie; 2 cups almond flour; 1/2 cup tapioca starch; 2 teaspoons baking powder; 1/4 teaspoon unrefined salt; 1/2 cup chocolate chips; 2 sticks butter, softened and at room temperature; 1/2 cup coconut sugar; 1 teaspoon vanilla extract; 2 eggs

Double Chocolate Protein Cookies

Author:

Bobby Parrish March 25, 2024

What’s better than chocolate cookies? How about double chocolate, high-protein cookies? These Double Chocolate Protein Cookies are so delicious and good for you. This recipe is low in sugar but high in flavor with an amazing and satisfying texture! They’re rich, chocolatey and packed with protein from our FlavCity Chocolate Protein Smoothie. Pair them with a cold glass of your favorite milk and you’ve got the perfect after-school snack or dessert!
Makes 20 cookies

close up of chunky monkey frozen cookies

For this recipe you can use

Double Chocolate Protein Cookies

categoryDessert, Snacks

prep time75 minutes

cook time13 minutes

Servings:

Ingredients

Dry Ingredients

Wet Ingredients

Directions

Add all the dry ingredients (except the chocolate chips) to a large bowl and whisk to mix well. Set aside.
For the wet ingredients, add the butter, sugar, and vanilla to a medium size bowl and beat on high for two minutes until everything is well incorporated and the mixture is fluffy.
Add one of the eggs along with 1/2 cup of the dry mixture. Mix on low until combined. Then add the second egg and another 1/2 cup of dry mix. Mix on low until combined again. Then, add the rest of the dry mix and mix on low a final time. Then switch to a spatula to mix the chocolate chips into the batter until they are evenly distributed. Then, let the batter rest in the fridge for at least one hour, or overnight.
Preheat the oven to 350F and line a sheet tray with parchment paper. Scoop the cookie dough into balls spaced about two inches apart. Then pat each ball so they’re all flattened a bit. Bake for 13 minutes. Remove from the oven and let the cookies cool for a few minutes. Then transfer them to cool completely on a wire rack. Pour a glass of your favorite milk and enjoy!

Note: Scoop any unused cookie dough into individual portions and either store it in an airtight container in the fridge for up to 3 days, or freeze and bake as desired.