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

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
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.