Description

These Cookies and Cream Protein Powder cookies are a delicious, gluten-free treat perfect for a quick snack or post-workout boost. Made with high-quality protein powder, refined coconut oil, and dark chocolate chips, they offer a balanced flavor with a soft center and slightly crisp edges. Suitable for gluten-free diets, they can be easily adapted to vegan preferences by substituting the egg with flaxmeal mixture.

Ingredients

Main Ingredients

1 cup cookies and cream protein powder (preferably low-sugar, such as Optimum Nutrition or PEScience)
1 cup gluten-free flour (Bob’s Red Mill preferred)
1/4 cup refined coconut oil, melted
1/4 cup unsweetened cocoa powder (Dutch-processed)
1/2 cup erythritol (or alternative low-calorie sweetener like stevia)
1/2 cup dark chocolate chips (low sugar, such as Enjoy Life brand)
1 large egg (or 1 tablespoon flaxmeal mixed with 2.5 tablespoons water for vegan alternative)

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Instructions

Preheat Oven: Set your oven to 350°F to ensure it reaches the correct temperature for proper cookie texture and rise.
Mix Dry Ingredients: In a large bowl, thoroughly combine the cookies and cream protein powder, gluten-free flour, melted coconut oil, unsweetened cocoa powder, and erythritol to create an even base mixture.
Add Egg and Chocolate Chips: Incorporate the egg or flaxmeal mixture into the bowl and gently fold in the dark chocolate chips to bind the dough and enhance flavor.
Shape Cookies: Use a tablespoon to scoop and roll the dough into uniform balls to ensure even baking and consistent cookie size.
Prepare Baking Sheet and Bake: Line a baking sheet with parchment paper or lightly grease it, arrange the cookie balls with space in between, and bake for 10 minutes until edges are slightly golden while centers remain soft.
Cool Cookies: Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to set perfectly for an ideal texture.

Notes

For a vegan version, substitute 1 large egg with 1 tablespoon flaxmeal mixed with 2.5 tablespoons water, allowing it to sit for a few minutes before folding into the dough.
Using refined coconut oil prevents a strong coconut flavor while providing moisture.
Ensure all your ingredients, especially protein powder and chocolate chips, are gluten-free if required for dietary restrictions.
Watch cookies closely during baking to avoid overbaking, which can result in a crumbly texture.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.