ALMOND FLOUR PROTEIN COOKIES
(MACRO-VERIFIED)
Protein
19G
Calories
175
Prep Time
10M
Bake Time
12M
These delicious low-carb almond flour protein cookies pack a powerful punch with 19 grams of high-quality protein per serving, making them a perfect choice for supporting muscle recovery and keeping you energized throughout the day. With their tender, slightly chewy texture and a satisfying crunch from toasted almond flour, each bite offers a rich, nutty flavor that’s both wholesome and indulgent. The keto-friendly formulation contains only 8 grams of net carbs per cookie, making it an ideal treat for those following low-carb or ketogenic diets. Whether enjoyed post-workout to replenish your muscles or as a nutritious snack to curb midday cravings, these cookies fit seamlessly into any meal plan. They’re also versatile for meal prep, staying fresh in the fridge for several days—just reheat or enjoy as-is. For vegan or dairy-free options, simply swap eggs for flaxseed or chia seed gel, and use plant-based protein powder. To achieve the best texture, be sure not to overmix the batter and to slightly underbake for a softer center. These cookies are a guilt-free, delicious way to boost your daily protein intake while satisfying your sweet tooth. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
12 servings per recipe
Serving size
1 cookies
Amount per serving
Calories
175
Total Fat 11g
14%
Total Carbohydrate 10g
4%
Dietary Fiber 2g
7%
Total Sugars 3g
Protein 19g
38%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
Whisk together almond flour, protein powder, baking soda, and salt.
Combine almond butter, sweetener, egg, and vanilla until smooth.
Add wet to dry and mix until a dough forms. Fold in chocolate chips.
Scoop 12 portions onto baking sheet. Flatten to 1/2 inch thick.
Bake for 10-12 minutes until edges are golden. Watch carefully as almond flour browns quickly.
Cool on baking sheet for 10 minutes. Cookies will be soft but firm up as they cool.
TROUBLESHOOTING
My cookies are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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