Makes: 12 cookies
Ingredients
- 1 cup (100 g) blanched almond flour
- ½ cup (50 g) vanilla whey protein isolate (or unflavored)
- 2 tbsp coconut flour
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup (50 g) granulated monk fruit/erythritol sweetener
- ¼ cup (56 g) unsalted butter, softened (or coconut oil)
- 1 large egg
- 1 tsp vanilla extract
- 2–3 tbsp unsweetened almond milk (as needed)
- ⅓ cup (55 g) sugar-free dark chocolate chips
Optional flavor boosters
- ½ tsp espresso powder
- ¼ tsp cinnamon
- Flaky sea salt for topping
Instructions
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Whisk together the almond flour, protein powder, coconut flour, baking powder, and salt.
- In another bowl, cream the butter and sweetener until smooth.
- Beat in the egg and vanilla.
- Mix the dry ingredients into the wet ingredients.
- If the dough seems dry, add almond milk 1 tablespoon at a time until it resembles thick cookie dough.
- Fold in the chocolate chips.
- Scoop about 2 tablespoons of dough per cookie and flatten slightly.
- Bake for 9–11 minutes, until the edges are lightly golden.
- Let cool on the pan for 10 minutes before moving—they firm up as they cool.
Approximate Nutrition (per cookie)
- Calories: ~145
- Protein: 9–10 g
- Net carbs: 2–3 g
- Fat: 11 g
- Fiber: 2 g
