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Treats & Desserts · Cookies & Bars
Chocolate Chip Protein Cookies
Chewy-edged, soft-centered, 112 calories — cookies that survive a cut without tasting like it.
113Calories
5.6gProtein
9.5gNet carbs
1.3gFiber
5gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
¾ cup (90 g) whole-grain millet flour
90 g
¼ cup + 1 Tbsp (30 g) blanched almond flour
30 g
2½ Tbsp (20 g) tapioca starch
20 g
1⅓ scoops (40 g) vanilla protein
40 g
2½ Tbsp (40 g) almond butter
40 g
½ cup (100 g) allulose
100 g
1 Tbsp (20 g) allulose maple syrup
20 g
¼ cup + 1 Tbsp (70 g) liquid egg whites
70 g
½ tsp baking soda
3 g
1½ tsp vanilla extract
6 g
⅓ tsp salt
2 g
¼ cup + 1 Tbsp (50 g) allergen-friendly dark chocolate chips
50 g
Method
- Whisk the almond butter, allulose, syrup, egg whites, and vanilla into a glossy paste.
- Fold in the flours, tapioca, protein, baking soda, and salt, then the chips. The dough will be soft but scoopable; chill 15 minutes if sticky.
- Scoop 12 balls onto a lined sheet and flatten slightly — they spread less than sugar-based dough, so shape them like the cookie you want.
- Bake at 350°F (175°C) for 10–12 minutes until the edges are set and the middles still look one minute underdone.
- Cool ON THE PAN 10 minutes — protein cookies finish setting there, and moving them early is how they break.
Nutrition facts
Per serving.
Calories113
Total fat5 g
Total carbohydrate20.7 g
Dietary fiber1.3 g
Allulose9.9 g
Net carbs9.5 g
Protein5.6 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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