Gluten-free Chocolate Protein Powder Cookies
Gluten-free Chocolate Protein Powder Cookies are the best tasting chocolate cookie recipe. They’re a vegan, gluten-free, and kid-friendly cookie recipe that’s loaded with chocolate and protein.
Please tell me I’m not the only one that loves chocolate. I hardly think I am though, because if you’ve followed the hashtag #chocolate on Instagram, you’ll find millions of posts using that hashtag! Chocolate is just one flavor that has such a wonderful taste. It’s rich and delectable. Adding chocolate to cookies is always a good choice in my opinion.
Gluten-free Chocolate Protein Powder Cookies are going to become one of your favorite desserts. Grab your favorite chocolate protein powder and get to baking! I’ve used a couple different kinds of chocolate protein powder for these cookies. The kids have voted on them and this is the protein powder that they prefer:
This one is also a great option. Very easy to digest and the ingredient list is top-notch!
Two ways to make these Gluten-free Chocolate Protein Powder Cookies. With an egg or without an egg.
- With an egg: the cookies will hold together nicely and add a few more nutrients.
- Without an egg: using flax meal and warm water imitates an egg and is a great option for those with egg allergies or intolerances. The cookie will still hold together nicely, but it will be a little more crumbly than the egg-version.
- 2 Tbsp flax meal
- 1/4 cup warm water
- 1 cup coconut oil
- 1/2 cup coconut sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 Tbsp apple cider vinegar
- 1 1/2 cup gluten-free flour blend
- 2 scoops chocolate protein powder (equal to 1/2 cup)
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Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
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In a small bowl combine the flax meal and warm water. Stir. Let sit for 2 minutes to thicken.
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In a large mixing bowl, combine the softened coconut oil, coconut sugar, apple cider vinegar, and flax 'egg'. Stir.
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Add the baking soda, baking powder, gluten-free flour blend, and protein powder. Stir well.
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Scoop out large spoonfuls (about 2 tablespoons), shape into balls, place on parchment-covered baking sheets and gently flatten.
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Bake for 10-12 minutes or until light golden brown on the bottom and the tops begin to crack. Remove from oven. Let cool completely before removing from baking sheet.
Store in a covered container for up to 4 days.
Used in this recipe:
