Almond Flour Protein Cookies

These Almond Flour Protein Cookies feature chewy, protein-packed treats with nutty flavor. Perfect for a healthy breakfast, it’s a simple recipe that blends wholesome ingredients into a satisfying, energizing start to the day with minimal effort.

Why You’ll Love This Recipe

These almond flour protein cookies are a nutritious, healthy breakfast idea that transforms chewy, protein-packed treats into an energizing start with nutty flavor, perfect for a satisfying morning. Easy to make and rich in protein, fiber, and healthy fats, it’s a guilt-free indulgence. Versatile—pair with yogurt or enjoy solo—this recipe offers a delicious and wholesome option.

Recipe Tips and Tricks

• Mix Thoroughly: Ensures even texture.
• Use Room-Temp Eggs: Helps batter blend smoothly.
• Avoid Overbaking: Keeps cookies soft and chewy.
• Cool Completely: Prevents crumbling when handling.
• Check Doneness: Edges should be set, center soft.
• Line Tray: Eases removal and cleanup.
• Add Nuts Last: Prevents sinking.
• Adjust Sweetness: Taste and tweak honey to preference.
• Rest Dough: Allows flavors to meld.
• Use Quality Protein Powder: Enhances taste and nutrition.

Yield: 12 cookies

Almond Flour Protein Cookies

Print

Chewy almond flour protein cookies, healthy breakfast.

Prep Time 10 minutes

Cook Time 12 minutes

Additional Time 10 minutes

Total Time 32 minutes

Ingredients

• ¼ cup dark chocolate chips
• ¼ cup honey
• ¼ tsp salt
• ½ cup protein powder
• ½ tsp baking soda
• 1 tsp vanilla extract
• 1.5 cups almond flour
• 2 large eggs
• 2 tbsp almond butter
• 2 tbsp chopped almonds

Instructions

1. Preheat Oven: Set oven to 350°F and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk almond flour, protein powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, beat eggs, honey, almond butter, and vanilla extract until smooth.
4. Blend Mixtures: Gradually mix dry ingredients into wet ingredients until well combined.
5. Add Chocolate Chips: Fold in dark chocolate chips and chopped almonds.
6. Shape the Dough: Scoop tablespoon-sized portions and roll into balls, placing them on the baking sheet.
7. Flatten Cookies: Gently press each ball to flatten slightly.
8. Bake the Cookies: Bake for 12-15 minutes until edges are set and center is soft.
9. Cool the Cookies: Let cool on the baking sheet for 10 minutes, then transfer to a wire rack.
10. Serve and Enjoy: Serve warm and savor these chewy, protein-packed breakfast treats!

Notes

• Mix thoroughly for texture; use room-temp eggs for smoothness.
• Avoid overbaking for chewiness; cool completely to handle easily.
• Store leftovers promptly to maintain freshness; reheat gently to preserve taste.
• This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 173Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 32mgSodium 127mgCarbohydrates 12gFiber 3gSugar 8gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Almond Flour (1.5 cups): Finely ground for structure.
• Protein Powder (½ cup): Vanilla or unflavored, for protein boost.
• Eggs (2 large): For binding and moisture.
• Honey (¼ cup): For natural sweetness.
• Almond Butter (2 tbsp): For creaminess and flavor.
• Baking Soda (½ tsp): For slight rise.
• Vanilla Extract (1 tsp): For aroma.
• Salt (¼ tsp): Enhances flavor; adjust to taste.
• Dark Chocolate Chips (¼ cup): For richness.
• Chopped Almonds (2 tbsp): Optional, for crunch.

Variations and Substitutions

• Flour Swap: Use coconut flour with adjustment.
• Protein Swap: Replace with pea protein powder.
• Sweetener Swap: Use maple syrup instead of honey.
• Nut Butter Swap: Use peanut butter instead.
• Egg Swap: Use flax eggs for vegan option.
• Chip Swap: Add white chocolate or omit.
• Nut Swap: Use walnuts or pecans.
• Vanilla Swap: Omit or use almond extract.

Storage Options

• Refrigerator: Store in an airtight container for up to 1 week; reheat lightly.
• Freezer: Freeze in portions for up to 3 months; thaw in fridge.
• Reheating: Warm in oven at 300°F for 5 minutes.

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