Gluten Free Dark Chocolate Cherry Protein Cookies – Soft, Chewy, and Satisfying

These cookies hit the sweet spot between a treat and a snack you can feel good about. They’re rich with dark chocolate, studded with tangy dried cherries, and packed with protein to keep you full longer. The texture is soft and chewy, almost brownie-like, with little pockets of melted chocolate.

Whether you want an afternoon pick-me-up or a post-workout bite, these cookies deliver. Plus, they come together with simple pantry staples and bake in under 12 minutes.

Why This Recipe Works

• Balanced sweetness: Dark chocolate and cherries bring natural depth, so you don’t need lots of sugar.
• Protein boost: A scoop of protein powder supports satiety without drying out the cookies.
• Gluten-free done right: Almond flour creates a moist, tender crumb with a gentle chew.
• Foolproof method: A one-bowl, no-chill approach keeps prep quick and cleanup easy.
• Customizable: Easily swap mix-ins or adjust sweetness to match your taste.

What You’ll Need

• 1 1/2 cups blanched almond flour
• 1/3 cup vanilla or unflavored whey or plant-based protein powder
• 1/4 cup cocoa powder (unsweetened)
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/3 cup coconut sugar or light brown sugar
• 1 large egg (room temperature)
• 1/4 cup melted coconut oil or unsalted butter
• 2 tablespoons milk (dairy or unsweetened almond milk)
• 1 teaspoon pure vanilla extract
• 1/2 cup dark chocolate chips or chunks (60–70% cacao)
• 1/3 cup dried cherries, chopped
• Optional: 1–2 tablespoons maple syrup for extra moisture and sweetness

How to Make It

1. Preheat and prep: Heat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk almond flour, protein powder, cocoa, baking soda, salt, and coconut sugar until no lumps remain.
3. Add wet ingredients: Stir in the egg, melted coconut oil, milk, vanilla, and maple syrup (if using).

   Mix until a thick, slightly sticky dough forms.

4. Fold in mix-ins: Add dark chocolate and chopped dried cherries. Stir just until evenly distributed.
5. Portion: Scoop 2-tablespoon mounds onto the baking sheet, spacing 2 inches apart. Gently flatten tops with your fingers; these spread minimally.
6. Bake: Bake 9–12 minutes, until the edges are set and centers look slightly soft.

   Do not overbake.

7. Cool: Let cookies rest on the sheet for 10 minutes to firm up, then transfer to a rack to cool completely.

Storage Instructions

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for 1 week; the texture becomes fudgier.
• Freezer: Freeze up to 2 months. Thaw at room temp or warm for 10–15 seconds in the microwave.

Health Benefits

• Higher protein: Protein powder and almond flour help support fullness and muscle recovery.
• Healthy fats: Almond flour and coconut oil provide satiating fats and vitamin E.
• Antioxidants: Dark chocolate and cherries deliver polyphenols that support overall wellness.
• Lower glycemic impact: Using coconut sugar and almond flour can be gentler on blood sugar than refined alternatives.

Common Mistakes to Avoid

• Overbaking: These cookies should look slightly underdone when they come out. They set as they cool.
• Using the wrong protein powder: Some powders absorb more liquid.

  If the dough is crumbly, add 1–2 teaspoons milk until soft.

• Packing the almond flour: Spoon and level it to avoid dry, dense cookies.
• Skipping the salt: A pinch of salt sharpens the chocolate and balances sweetness.

Variations You Can Try

• Double chocolate espresso: Add 1 teaspoon instant espresso powder and extra chocolate chips.
• Cherry almond crunch: Stir in 1/4 cup chopped toasted almonds for texture.
• Orange-chocolate twist: Add 1 teaspoon orange zest and a splash of orange extract.
• No added sugar: Skip coconut sugar and use a few stevia-sweetened chips; add 1–2 tablespoons extra milk for moisture.
• Vegan option: Use plant-based protein, coconut oil, and a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested 5 minutes).

FAQ

Can I use oat flour instead of almond flour?

Yes, but the texture changes. Start with the same amount by volume and add 1–2 tablespoons milk if the dough is dry. Expect a slightly cakier cookie.

Which protein powder works best?

Whey isolates create a softer, chewier texture.

Plant-based blends (pea/rice) work too but may need an extra splash of milk to prevent dryness.

Can I use fresh cherries?

Use dried cherries for best structure. Fresh cherries add too much moisture and can make the cookies spread or bake unevenly.

How do I make them less sweet?

Reduce coconut sugar to 1/4 cup and use 85% dark chocolate. You can also skip the optional maple syrup.

Do I need to chill the dough?

No.

The dough is thick enough to bake right away. If your kitchen is very warm, a 10-minute chill helps with shaping.

Final Thoughts

These Gluten Free Dark Chocolate Cherry Protein Cookies are the kind you’ll want on repeat: simple to make, rich in flavor, and satisfying without being heavy. Keep a batch in the fridge for quick snacks, post-workout bites, or weeknight desserts.

With a few easy swaps, you can tailor them to your taste and dietary needs while keeping that soft, fudgy bite everyone loves.

Gluten Free Dark Chocolate Cherry Protein Cookies - Soft, Chewy, and Satisfying

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 12 servings

Ingredients

  

• 1 1/2 cups blanched almond flour
• 1/3 cup vanilla or unflavored whey or plant-based protein powder
• 1/4 cup cocoa powder (unsweetened)
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/3 cup coconut sugar or light brown sugar
• 1 large egg (room temperature)
• 1/4 cup melted coconut oil or unsalted butter
• 2 tablespoons milk (dairy or unsweetened almond milk)
• 1 teaspoon pure vanilla extract
• 1/2 cup dark chocolate chips or chunks (60–70% cacao)
• 1/3 cup dried cherries, chopped
• Optional: 1–2 tablespoons maple syrup for extra moisture and sweetness

Instructions

 

• Preheat and prep: Heat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Mix dry ingredients: In a large bowl, whisk almond flour, protein powder, cocoa, baking soda, salt, and coconut sugar until no lumps remain.
• Add wet ingredients: Stir in the egg, melted coconut oil, milk, vanilla, and maple syrup (if using).Mix until a thick, slightly sticky dough forms.
• Fold in mix-ins: Add dark chocolate and chopped dried cherries. Stir just until evenly distributed.
• Portion: Scoop 2-tablespoon mounds onto the baking sheet, spacing 2 inches apart. Gently flatten tops with your fingers; these spread minimally.
• Bake: Bake 9–12 minutes, until the edges are set and centers look slightly soft.Do not overbake.
• Cool: Let cookies rest on the sheet for 10 minutes to firm up, then transfer to a rack to cool completely.