Protein-Packed Chocolate Chip Cookies
These Protein-Packed Chocolate Chip Cookies feature a chewy texture with protein powder and chocolate chips. Perfect for a quick breakfast, it’s a simple recipe that blends rich, sweet flavors into a nutritious treat with minimal effort.
Why You’ll Love This Recipe
These cookies are a nutritious, healthy breakfast idea that transforms a chewy texture with protein powder and chocolate chips into a delightful treat, perfect for a quick morning. Easy to prepare, they’re high in protein and low in added sugars. Versatile—enjoy with milk or solo—this recipe offers a delicious and wholesome option.
Recipe Tips and Tricks
- Mix Gently: Prevents a dense texture.
- Use Fresh Chips: Adds better flavor and melt.
- Bake Evenly: Rotate tray halfway through.
- Avoid Overmixing: Ensures a tender crumb.
- Check Doneness: Edges should be set but soft.
- Cool Completely: Enhances flavor and texture.
- Store Properly: Keeps freshness intact.
- Adjust Sweetness: Taste and tweak honey to preference.
- Use Parchment: Eases removal from tray.
- Add Crunch: Sprinkle with nuts if desired.
Protein-Packed Chocolate Chip Cookies
Chewy protein chocolate chip cookies, healthy breakfast treat.
Ingredients
- ¼ cup natural peanut butter
- ¼ cup sugar-free chocolate chips
- ¼ tsp cinnamon
- ½ cup vanilla protein powder
- ½ tsp baking soda
- 1 cup almond flour
- 1 tbsp chopped walnuts
- 2 tbsp almond milk
- 2 tbsp honey
- pinch salt
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together almond flour, protein powder, baking soda, cinnamon, and a pinch of salt.
- Combine Wet Ingredients: In another bowl, mix peanut butter, honey, and almond milk until smooth.
- Blend Mixtures: Gently fold the dry ingredients into the wet mixture, then stir in chocolate chips.
- Prepare the Dough: Stir until a sticky dough forms, being careful not to overmix.
- Shape the Cookies: Scoop tablespoon-sized portions of dough and roll into balls, placing them on the prepared sheet. Flatten slightly.
- Add Topping: Sprinkle chopped walnuts over the top of each cookie.
- Bake the Cookies: Place in the oven and bake for 12-15 minutes, or until edges are set.
- Cool the Cookies: Remove from the oven and let cool on the sheet for 5 minutes, then transfer to a wire rack.
- Serve and Enjoy: Serve at room temperature, savoring these chewy, protein-packed, healthy breakfast delights!
Notes
- Mix gently for texture; use fresh chips for flavor.
- Bake evenly to avoid overcooking; avoid overmixing to keep cookies tender.
- Store leftovers promptly to maintain freshness; reheat gently if desired.
- This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 140Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 1mgSodium 90mgCarbohydrates 8gFiber 2gSugar 4gProtein 7g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Almond Flour (1 cup): For nutty base.
- Vanilla Protein Powder (½ cup): Unflavored or vanilla, for protein.
- Sugar-Free Chocolate Chips (¼ cup): For sweetness.
- Natural Peanut Butter (¼ cup): Unsweetened, for richness.
- Honey (2 tbsp): For natural sweetness.
- Baking Soda (½ tsp): For rise.
- Cinnamon (¼ tsp): Ground, for warmth.
- Salt (pinch): Enhances flavor; adjust to taste.
- Almond Milk (2 tbsp): For binding.
- Chopped Walnuts (1 tbsp): For topping.
Variations and Substitutions
- Flour Swap: Use oat flour or coconut flour.
- Protein Swap: Use pea protein or omit.
- Chip Swap: Use cacao nibs or omit.
- Peanut Butter Swap: Use almond butter or sunflower seed butter.
- Sweetener Swap: Replace honey with maple syrup.
- Spice Swap: Add nutmeg or omit.
- Milk Swap: Use oat milk or water.
- Nut Swap: Use pecans or omit.
Storage Options
- Refrigerator: Store in an airtight container for up to 5 days; serve at room temperature.
- Freezer: Freeze in portions for up to 2 months; thaw in fridge.
- Reheating: Warm in microwave for 10 seconds if desired.
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