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Double Chocolate Chip Protein Cookie Recipe

It’s been a long time, I know! I’ll probably talk about my life update at some point in the future, but we bought a house and I’ve been busy! Let’s get to it.

Because you asked, this is my take on a high protein double chocolate chip cookie. And just to be clear, I’m sure you will be interested in this recipe if:

  • You want a high protein cookie that still tastes good.

  • You want a healthy-ish cookie to snack on after an intense workout.

  • You’re like me and just want something sweet to snack at 9 PM and not feel THAT guilty about it.


  • 2 cups of chocolate flavored protein powder (Today I’m using Costco’s “Organic” brand, but you can use the one you prefer).

  • 1 jar (12 oz) of natural almond butter (I’m user a creamy option but you can use crunchy if that’s what you have, texture will probably be the same at the end of the day).

  • 2 cups of chocolate chips (I’m using dark chocolate 75% cacao) plus more for garnish.

  • 1 cup of granulated sugar.

  • 3 whole eggs.

  • ¼ cup of coconut milk.

  • 1 tsp kosher salt.

  • 1 tsp baking soda.


I will walk you through the process using a stand mixer, but you can also follow make this recipe by hand.

Pre heat your oven at 350 degrees and prepare a baking sheet lined with parchment paper.

  1. Use a stand mixer and a paddle attachment. Add almond butter, eggs and sugar and mix in medium speed for about 2 minutes until almond butter gets a lighter color and eggs are fully incorporated.

  2. Add coconut milk, protein powder, salt and baking soda and mix in low for about 3 more minutes or until you get a homogenous batter.

  3. Stop the mixer, scrape the bowl to make sure all ingredients are well incorporated and add the chocolate chips. Mix in low just for a few turns, you don’t want to break the chips (but it’s ok if you do).

  4. Use a 2 oz ice cream scoop or ¼ measure cup to portion 6 cookies by bake, use your fingers to gently push the cookie balls down and add more chocolate chips on top for “garnish” to taste. You will end up with 16 large cookies. You can use a smaller measurement, but this size works perfect for my situation. The bigger the cookie, the more protein you’ll get.

  5. Bake for 16 minutes at 350 degrees. Once cookies are baked, cool in a baking rack and sprinkle some sea salt on top! THIS WILL MAKE THE DIFFERENCE. Repeat the process with the rest of the batter.

Thank you for requesting this recipe. Happy Sunday and if available wherever you live, go get your COVID-19 vaccine!


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