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Easy almond flour protein cookies that are vegan, gluten-free, and loaded with chocolate chips! The cookies are easy to make with only 6 ingredients, and boast 9 grams protein per serving.
Table of Contents
- The Best Protein Cookies
- Recipe Benefits
- Step by Step Instructions
- Step One: Preheat Oven and Prepare Pan
- Step Two: Combine the Dry Ingredients
- Step Three: Blend the Tofu
- Step Four: Combine Wet Ingredients and Dry Ingredients
- Step Five: Portion the Cookie Dough
- Step Six: Bake the Cookies
- Step Seven: Cool the Cookies
- Storage for the Cookies
- Tips & Substitutions
- Related Recipes
- Almond Flour Protein Cookies (V, GF) Recipe
The Best Protein Cookies
Delicious chocolate chip cookies that are high in protein, too? Count me in!
Better still, these easy grain-free cookies are 100% beginner friendly. No waiting around for butter to soften, multiple bowls to clean, or stand mixers to wrestle. And get this: these soft and chewy lovelies taste even better on day two.
Recipe Benefits
- High Protein (9 grams of protein per serving)
- Gluten-free (use a certified gluten-free protein powder)
- Plant-based (vegan / egg-free & dairy-free)
- Naturally sweetened with coconut sugar
- Quick and easy to make
- Made with 6 ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Extra-firm tofu – it is important to use extra-firm tofu, as opposed to silken tofu or other types of tofu. Drain the tofu of excess water(from the packaging), but do not press the tofu to remove more water.
- Coconut sugar– my favorite natural sweetener, it tastes like brown sugar. Use dark brown sugar or light brown sugar, if that is what you have on hand.
- Almond flour – made from finely ground blanched almonds, it is a naturally gluten-free, grain-free nutritious flour (rich in natural oils and a good source of fiber).
- Vegetable oil – a small amount is used to enhance the softness of the cookies. I use either avocado oil or vegetable oil, but use any neutral oil you prefer. See my notes for oil-free options.
- Vanilla plant-based protein powder – adds a wallop of protein to the cookies. The vanilla flavor means there is no need to add vanilla extract.
- Miniature dark or semisweet chocolate chips: I prefer to use mini size chocolate chips because it allows for greater distribution of chocolate throughout the cookies. However, regular size chocolate chips will work great, too.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Step One: Preheat Oven and Prepare Pan
Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.
Step Two: Combine the Dry Ingredients
In a large mixing bowl, whisk the almond flour and protein powder until blended.
Step Three: Blend the Tofu
Place the tofu, coconut sugar and oil in blender. I use a small bullet blender, but a regular blender, small food processor or immersion blender will also work. Blend until smooth.
Step Four: Combine Wet Ingredients and Dry Ingredients
Add the chocolate chips to the bowl of dry ingredients. Add the wet ingredients (tofu mixture) and stir until completely blended. Let stand for one minute, allowing the dry ingredients to absorb the wet ingredients.
Step Five: Portion the Cookie Dough
Using a small cookie scoop or a heaping tablespoon, portion rounded mounds of the cookie dough onto the prepared cookie sheet, spacing 2 inches (5 cm) apart. With damp fingertips, gently press down each cookie mound to form a rounded cookie (about 1/4 inch thickness).
Step Six: Bake the Cookies
Bake in the preheated oven for 11 to 14 minutes (begin checking for doneness at 11 minutes) until golden brown and the surface of the cookie appears dry.
Step Seven: Cool the Cookies
Leave the cookies on the cookie sheet for 2 minutes before transferring, with a spatula, to a cooling rack. Cool completely.
Storage for the Cookies
Store the high protein almond flour cookies in an airtight container at (cool) room temperature for up to 2 days, the refrigerator for one week, or the freezer for up to six months. The cookies will thaw within 10 minutes (at room temperature).
Tips & Substitutions
- Oil Options: Use any neutral oil you prefer, such as safflower oil, mild olive oil, or melted coconut oil.
- Oil-Free Option: Replace the oil with an extra 2 additional tablespoons of tofu, 2 tablespoons nut butter or seed butter (e.g., runny tahini, almond butter, sunflower seed butter, cashew butter or peanut butter) or 2 tablespoons of the plant-based, non-dairy milk of your choice.
- Sweetener Options: Brown sugar can be used in place of coconut sugar. For a lighter colored cookie, granulated sugar will also work. I have not tried the recipe with sugar-free alternatives, but it is likely that they will work, too (e.g., 1:1 brown sugar replacement, such as Sukrin Gold).
- Liquid Sweetener: I do not recommend using a liquid sweetener, such as pure maple syrup or agave nectar. It will add too much moisture to the cookie dough. You are welcome to experiment, though, but you will need to adjust some of the dry ingredients.
- Flour Options: I do not recommend using any other flours (such as cassava flour, chickpea flour, oat flour, all-purpose flour, whole wheat flour, coconut flour, or gluten-free all purpose flour) in place of the almond flour.
- Plant-Based Protein Powders: Plant based (vegan) protein powders are typically grain and/or legume based. There is some variation between brands (especially in terms of their absorbency). If the dough seems too dry, add 3 to 4 tablespoons of water to the recipe (or nondairy milk) to achieve a moist dough consistency.
Related Recipes
- Banana Oat Protein Cookies
- Vegan Oat Protein Cookies
- High Protein Chickpea Cookie Dough
- Grain-Free Granola Protein Cookies
- High Protein Chocolate Mint Cookies
Almond Flour Protein Cookies (V, GF)
Ingredients
- 1 cup almond flour, (not almond meal)
- 1/2 cup vanilla plant-based protein powder lightly scooped to measure
- 1 1/4 cups extra-firm tofu, drained, (not pressed)
- 2 tablespoons avocado oil, (see notes for options)
- 1/4 cup coconut sugar, (see notes for alternatives)
- 1/2 cup dark chocolate chips, (I use miniature chocolate chips)
Instructions
- Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk the almond flour and protein powder.
- Add the chocolate chips and blended tofu mixture to the bowl of dry ingredients. Stir until completely blended. Let stand for one minute, allowing the dry ingredients to absorb the wet ingredients.
- Using a small cookie scoop or a heaping tablespoon, portion rounded mounds of the cookie dough onto the prepared cookie sheet, spacing 2 inches (5 cm) apart. With damp fingertips, gently press down each cookie mound to form a rounded cookie (about ¼ inch thickness).
- Bake in the preheated oven for 11 to 14 minutes (begin checking for doneness at 11 minutes) until golden brown and the surface of the cookie appears dry.
- Leave the cookies on the cookie sheet for 2 minutes before transferring, with a spatula, to a cooling rack. Cool completely.
Notes
- Oil Options: Use any neutral oil you prefer, such as safflower oil, mild olive oil, or melted coconut oil.
- Gluten-free protein powder: Be sure to use a certified gluten-free protein powder)
- Oil-Free Option: Replace the oil with an extra 2 additional tablespoons of tofu, 2 tablespoons runny tahini or almond butter, or 2 tablespoons of the plant-based milk of your choice.
- Sweetener Options: Brown sugar can be used in place of coconut sugar. For a lighter colored cookie, granulated sugar will also work. I have not tried the recipe with sugar-free alternatives, but it is likely that they will work, too (e.g., 1:1 brown sugar replacement, such as Sukrin Gold).
- Liquid Sweetener: I do not recommend using a liquid sweetener, such as maple syrup or agave nectar. The cookie dough will be far too runny. You are welcome to experiment, though, but you will need to adjust some of the dry ingredients.
- Flour Options: I do not recommend using any other flours (such as cassava flour, chickpea flour, oat flour, all-purpose flour, whole wheat flour, coconut flour, or gluten-free all purpose flour) in place of the almond flour.
- Plant-Based Protein Powders: Plant based (vegan) protein powders are typically grain and/or legume based. There is some variation between brands (especially in terms of their absorbency). If the dough seems too dry, add 3 to 4 tablespoons of water to the recipe (or nondairy milk) to achieve a moist dough consistency.
I only had silken tofu so I used it with a few extra tablespoons of protein powder and almond flour. They came out great! I’ll make these again, maybe with raisins and cinnamon stead of the chocolate chips. Thank you!
That’s great, Alicia, I am so glad you were able to make the recipe work with what you had on hand. Glad you like the cookies–raisins and cinnamon sounds like a delicious variation!