Gluten Free Chocolate Chip Protein Cookies With Almond Butter – Soft, Chewy, and Satisfying

These cookies taste like a bakery classic, but with a wholesome twist. They’re soft, chewy, and packed with chocolate chips, yet made with almond butter and protein powder for a balanced snack. If you want something sweet that won’t leave you sluggish, this recipe hits the spot.

No gluten, no complicated steps, and you only need one bowl. Perfect for meal prep, lunch boxes, or an afternoon pick-me-up with coffee.

What Makes This Recipe So Good

• Soft and chewy texture: Almond butter keeps these cookies moist without any gluten or dairy.
• Protein boost: A scoop of protein powder helps make each cookie more filling and satisfying.
• Naturally gluten-free: No wheat flour needed. You’ll use almond butter, almond flour, and simple pantry staples.
• One-bowl, no-fuss: Minimal cleanup and consistent results.
• Customizable: Use dark chocolate chips, chopped nuts, or a pinch of cinnamon to make them your own.

Ingredients

• 1 cup creamy almond butter (well-stirred, room temperature)
• 1/3 cup coconut sugar (or light brown sugar)
• 2 tablespoons maple syrup or honey
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• 1/2 cup fine almond flour
• 1/3 cup vanilla or unflavored protein powder (whey or plant-based)
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup dark chocolate chips (plus extra for topping)
• Optional: 1–2 tablespoons milk (dairy or almond) if dough seems dry
• Optional: flaky sea salt for finishing

Instructions

1. Preheat your oven to 350°F (175°C).

   Line a baking sheet with parchment paper.

2. In a large bowl, whisk the almond butter, coconut sugar, maple syrup, egg, and vanilla until smooth and glossy.
3. Add almond flour, protein powder, baking soda, and salt. Stir with a spatula until a thick dough forms. If the dough looks crumbly, add 1 tablespoon of milk and fold again.

   Add the second tablespoon only if needed.

4. Fold in the chocolate chips, reserving a few for pressing on top.
5. Scoop heaping tablespoons of dough onto the baking sheet, spacing about 2 inches apart. Gently press each mound to about 3/4-inch thick. Press extra chips on top for that bakery look.
6. Bake for 8–10 minutes, until the edges are set and the centers look slightly soft. Do not overbake.
7. Cool on the sheet for 5 minutes, then transfer to a rack to cool fully.

   Sprinkle with flaky sea salt while warm if you like.

Storage Instructions

• Room temperature: Store in an airtight container for 2–3 days.
• Refrigerator: Keeps well for up to 1 week. The texture gets a bit fudgier.
• Freezer: Freeze baked cookies for up to 2 months. Thaw at room temp or warm in a low oven for a few minutes.
• Freeze the dough: Scoop portions onto a tray, freeze, then bag.

  Bake from frozen at 350°F, adding 1–2 extra minutes.

Benefits of This Recipe

• Balanced snack: Protein and healthy fats help curb hunger and cravings.
• Gluten-free without special blends: No need for gums or complicated mixes.
• Lower in refined sugar: Coconut sugar and maple syrup keep sweetness gentle and warm.
• Quick to make: From bowl to oven in about 10 minutes.
• Kid-friendly: Familiar flavor, better ingredients.

Pitfalls to Watch Out For

• Overbaking: These cookies firm up as they cool. Pull them when the centers still look soft.
• Dry dough: Protein powder absorbs moisture. If your dough crumbles, mix in 1–2 tablespoons of milk until it holds.
• Using cold almond butter: Cold, stiff nut butter won’t mix well.

  Bring it to room temp and stir until smooth.

• Overmixing: Stir just until combined after adding the dry ingredients to keep the texture tender.

Alternatives

• Nut-free: Swap almond butter for sunflower seed butter and almond flour for oat flour (certified gluten free). Note: Sunflower seed butter can turn green with baking soda; it’s harmless.
• Dairy-free: Use dairy-free chocolate chips and a plant-based protein powder.
• No protein powder: Replace with an extra 1/4 cup almond flour; add 1–2 tablespoons milk if needed.
• Flavor twists: Add 1/2 teaspoon cinnamon, orange zest, or a handful of chopped walnuts or pecans.
• Sweetness swap: Use brown sugar instead of coconut sugar for a classic cookie flavor.

FAQ

Which protein powder works best?

Whey protein blends usually give the softest texture. If using plant-based powders (pea, brown rice), start with a little less and add milk as needed, since they can make the dough thicker.

Can I make these vegan?

Yes.

Use a flax egg (1 tablespoon ground flax + 3 tablespoons water, rest 5 minutes), plant-based protein, and dairy-free chocolate chips. The cookies may be slightly denser but still tasty.

Do I need a mixer?

No. A whisk and spatula are enough.

Just make sure your almond butter is smooth and at room temperature for easy mixing.

How do I keep them chewy?

Pull them from the oven when the edges set and the centers look soft. Let them finish on the hot baking sheet for 5 minutes before moving to a rack.

Can I reduce the sugar?

You can cut the coconut sugar to 1/4 cup. The cookies will be less sweet and slightly softer.

Avoid removing the maple syrup entirely, as it helps with moisture and binding.

In Conclusion

These Gluten Free Chocolate Chip Protein Cookies with Almond Butter are simple, satisfying, and crowd-pleasing. You get the comfort of a classic cookie with a bit more staying power. Keep a batch in the freezer for quick snacks, and tweak the add-ins to match your cravings.

Once you try them, they’ll likely become a regular in your baking rotation.

Gluten Free Chocolate Chip Protein Cookies With Almond Butter - Soft, Chewy, and Satisfying

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings 12 servings

Ingredients

  

• 1 cup creamy almond butter (well-stirred, room temperature)
• 1/3 cup coconut sugar (or light brown sugar)
• 2 tablespoons maple syrup or honey
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• 1/2 cup fine almond flour
• 1/3 cup vanilla or unflavored protein powder (whey or plant-based)
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup dark chocolate chips (plus extra for topping)
• Optional: 1–2 tablespoons milk (dairy or almond) if dough seems dry
• Optional: flaky sea salt for finishing

Instructions

 

• Preheat your oven to 350°F (175°C).Line a baking sheet with parchment paper.
• In a large bowl, whisk the almond butter, coconut sugar, maple syrup, egg, and vanilla until smooth and glossy.
• Add almond flour, protein powder, baking soda, and salt. Stir with a spatula until a thick dough forms. If the dough looks crumbly, add 1 tablespoon of milk and fold again.Add the second tablespoon only if needed.
• Fold in the chocolate chips, reserving a few for pressing on top.
• Scoop heaping tablespoons of dough onto the baking sheet, spacing about 2 inches apart. Gently press each mound to about 3/4-inch thick. Press extra chips on top for that bakery look.
• Bake for 8–10 minutes, until the edges are set and the centers look slightly soft. Do not overbake.
• Cool on the sheet for 5 minutes, then transfer to a rack to cool fully.Sprinkle with flaky sea salt while warm if you like.