Low Carb Chocolate Chip Protein Cookies are the perfect guilt-free treat for anyone looking to satisfy their sweet tooth while keeping their carb intake in check. This recipe combines the rich flavors of classic chocolate chip cookies with a boost of protein, making it a great option for a post-workout snack or a healthier dessert. Originating from the ever-evolving world of low-carb baking, these cookies have become a popular choice due to their ability to provide both nutrition and indulgence.
These delicious low carb cookies pair wonderfully with a cold glass of almond milk or a warm cup of herbal tea. For a more substantial snack, try them alongside a bowl of fresh berries or a small serving of Greek yogurt. They also make a great addition to a brunch spread, especially when complemented by a colorful fruit salad or a plate of crispy bacon.
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Low Carb Chocolate Chip Protein Cookies
Servings: 12 cookies
Ingredients
1 cup almond flour
1/4 cup protein powder (vanilla or chocolate flavor)
1/4 cup shredded unsweetened coconut
1/4 cup erythritol or preferred low-carb sweetener
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter (softened)
1 large egg
1 teaspoon vanilla extract
1/3 cup sugar-free chocolate chips
1/4 cup protein powder (vanilla or chocolate flavor)
1/4 cup shredded unsweetened coconut
1/4 cup erythritol or preferred low-carb sweetener
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter (softened)
1 large egg
1 teaspoon vanilla extract
1/3 cup sugar-free chocolate chips
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the almond flour, protein powder, shredded coconut, erythritol, baking powder, and salt.
In a separate bowl, beat the softened butter until creamy. Add the egg and vanilla extract, and continue to beat until well combined.
Gradually mix the dry ingredients into the wet mixture until a dough forms. Fold in the sugar-free chocolate chips.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, flattening each slightly with the back of the spoon.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Variations & Tips
For a different flavor profile, you can swap the vanilla protein powder for chocolate protein powder. If you prefer a nut-free version, substitute almond flour with sunflower seed flour. Feel free to add a handful of chopped nuts, such as pecans or walnuts, for added texture and flavor. Additionally, you can sprinkle a pinch of sea salt on top of the cookies before baking to enhance the chocolate flavor.