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

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.