GLUTEN-FREE PROTEIN COOKIES
(MACRO-VERIFIED)
Protein
20G
Calories
170
Prep Time
10M
Bake Time
12M
These celiac-safe gluten-free protein cookies are a perfect guilt-free indulgence, packing a robust 20 grams of high-quality protein per serving to support your active lifestyle. Made with certified gluten-free oats and almond flour, they offer a satisfying chewy texture with a slight crunch on the edges, complemented by a rich, nutty flavor that melts in your mouth. The balanced macros make these cookies an excellent post-workout snack or energy-boosting treat during busy days, helping to fuel muscle recovery and keep you full longer. Their versatile, allergen-friendly ingredients make them suitable for gluten-sensitive, celiac, and vegan diets—simply swap honey for a vegan sweetener if needed. For best results, gently fold in extras like dark chocolate chips or chopped nuts to add texture and flavor, and store them in an airtight container to maintain their freshness. Whether you're meal prepping for the week or craving a wholesome snack on the go, these cookies are a delicious way to satisfy your sweet tooth while supporting your nutritional goals. 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
170
Total Fat 8g
10%
Total Carbohydrate 12g
4%
Dietary Fiber 2g
7%
Total Sugars 5g
Protein 20g
40%
*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 350°F (175°C). Line a baking sheet with parchment paper.
Whisk together GF oat flour, almond flour, protein powder, baking soda, and salt.
Combine almond butter, maple syrup, egg, and vanilla until smooth.
Add wet to dry and mix until a dough forms.
Scoop 12 portions onto the baking sheet. Flatten slightly.
Bake for 10-12 minutes until edges are golden.
Cool on baking sheet for 5 minutes before transferring.
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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