Get the Recipe: High Protein Cookies
Thick, tall, and deeply chocolatey with a rich, nutty depth from the brown butter in every bite. Greek yogurt keeps every cookie soft and moist, coconut sugar adds a warm caramel sweetness, and dark chocolate chips make each one taste like the best cookie you have ever had.
Ingredients
- 1 stick unsalted butter, browned or melted
- ⅔ cup coconut sugar
- ½ cup Greek yogurt
- 2 tsp vanilla extract
- 1 egg
- 1 ½ cups gluten free flour
- 1 scoop vanilla protein powder
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup dark chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl, add the melted butter and coconut sugar. Stir until combined.
- Then, add in the Greek yogurt, vanilla extract, and egg. Stir until combined.
- Mix in the gluten free flour, protein powder, baking soda, and sea salt. Stir together. The dough should resemble normal cookie dough.
- Fold in the dark chocolate chips.
- Use a cookie scoop to scoop balls of dough onto the lined pan.
- Bake for 12 to 14 minutes, or until the edges are just very barely light brown.
- Finally, remove from the oven. Allow the cookies to cool on the pan for 15 minutes before carefully removing.
Notes
- If you are not gluten free, feel free to use all purpose flour.
- You can use melted butter or brown butter. I highly recommend brown butter if you have the time.
- I recommend a brand of yogurt that is thicker in nature. I like Oikos.
- The dough should be very similar in texture and color to normal cookie dough.
- These cookies don’t spread too much while baking. They remain tall and thick.
- Store any leftovers for up to 3 days at room temperature in an airtight container.
Calories: 162kcal, Carbohydrates: 28g, Protein: 10g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.2g, Trans Fat: 0.01g, Cholesterol: 14mg, Sodium: 214mg, Potassium: 18mg, Fiber: 3g, Sugar: 7g, Vitamin A: 22IU, Calcium: 22mg, Iron: 1mg