Elevate your post-workout snack with these chewy, tasty, gluten-free cookies that are easy to make.
I never know what to snack on after a workout. I’m typically quite hungry after sweating it out—but I don’t want to undo all the good I just did by grabbing a sugary, high-fat granola bar. So I was delighted to find this recipe for coconut protein cookies with almond butter. It delivers the perfect alternative that keeps me on track for reaching my daily health goals.
Not only are these little treats packed with protein and fiber—they’re also really delicious! The almond butter and coconut sugar lay a semi-sweet foundation for the slight bitterness of the cocoa powder. Then the vanilla extract and chocolate protein powder sweeten the deal with layers of flavor. And every now and then a chocolate chip adds gooey decadence. I love how the coconut flakes amplify the chewy texture of these cookies, too. They make for a truly satisfying nosh any time of day.
The chilling time means I can’t really make these cookies on a weekday. But I don’t mind mixing up a batch on a Saturday because I can get other chores done while they sit in the freezer. The reward is a delightfully tasty batch of cookies that feels like an indulgence without wrecking my healthy forecast for the week ahead.
Are Coconut Protein Cookies With Almond Butter Healthy?
These cookies are a more nutritious alternative to traditional chocolate cookies, offering a balance of healthy fats, plant-based protein, and fiber. They’re naturally gluten-free, relatively low in sugar and sodium, and provide modest amounts of calcium, iron, and potassium. Almond butter supplies heart-healthy unsaturated fats, protein, vitamin E, and fiber, while the eggs contribute high-quality protein, healthy fats, and essential vitamins and minerals. Coconut sugar has a lower glycemic impact than refined sugar, coconut oil adds plant-based richness, and coconut flakes add texture, healthy fats, and fiber. The cocoa powder also contributes antioxidants and flavor without extra sugar. Overall, these cookies are a smart choice for a satisfying snack or post-workout treat.
Make them dairy-free by using plant-based protein powder and dairy-free chocolate chips. Make a Paleo-friendlier version by subbing in arrowroot or tapioca starch for the cornstarch, omitting the chocolate chips, and choosing a protein powder made from beef, egg white, or collagen.
How To Choose High-Quality Protein Powder
Choosing the right protein powder can make a significant difference in both the nutrition and taste of your coconut protein cookies. Start by checking the source of protein. Whey and casein are complete animal-based proteins, while plant-based options like pea, hemp, or brown rice are ideal for vegans or those with dairy sensitivities. Look for a powder that lists protein as the primary ingredient and provides at least 20 grams of protein per serving, with minimal calories coming from carbohydrates or fats.
A high-quality protein powder should have a short, simple ingredient list—avoid those with artificial sweeteners, colors, preservatives, or unnecessary fillers. Double-check for potential allergens like soy, gluten, or dairy. For the best nutritional value, choose powders that contain all essential amino acids, especially if you’re using a plant-based blend.
How Do I Store Leftovers?
Store leftover protein cookies in an airtight container at room temp for up to 1 week. They’ll stay fresh for up to 2 weeks in the fridge, and you can freeze them for up to 3 months. Thaw at room temp.
Serving Suggestions
Pair your coconut protein cookies with almond butter with a Healthy Milkshake or Vanilla Protein Shake after a vigorous workout. If you’re looking for a lighter snack, serve a cookie alongside a gorgeous glass of Strawberry Juice. And if your goal is to supercharge your daily helping of superfoods, add a Blueberry-Spinach Smoothie or an Açaí Smoothie to your routine.
Ingredients
- 1/2 cup almond butter
- 5 tablespoons coconut sugar
- 1 tablespoon coconut oil
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 egg
- 6 tablespoons chocolate protein powder
- 1 teaspoon cornstarch
- 1 teaspoon cocoa powder
- Pinch of salt
- 3 tablespoons semi-sweet chocolate morsels divided
- 1/4 cup coconut flakes
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Place the almond butter in a large, microwave-safe bowl. Microwave until smooth and melted, about 1 minute and 30 seconds.
- Add the coconut sugar, oil, egg yolk, and vanilla. Beat with an electric hand mixer until all ingredients are well mixed and the batter thickens.
- Add the whole egg and beat again until the batter becomes smooth.
- Add the protein powder, cornstarch, cocoa powder, and pinch of salt. Stir until batter is smooth and sticky but a little thinner than typical cookie dough. Stir in 2 tablespoons of the chocolate chips.
- Put the bowl in the freezer for 10 minutes to make the dough easier to work with.
- Spread the coconut flakes out on a shallow, sided plate. Remove the cookie dough from the freezer.
- Shape the dough into 14 tablespoon-sized balls. Roll just the tops and sides of each ball in the coconut flakes and place them on the prepared baking sheet. Use a fork to flatten the cookies to about 1/3-inch thickness. Press the remaining 1 tablespoon of chocolate chips into the cookies.
- Freeze the shaped cookies for 25-30 minutes, until they feel hard.
- Bake until the tops are just set, about 11-13 minutes—they'll firm up more as they cool. Let cookies cool completely on the baking sheet.
- Remove from baking sheet and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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