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Gluten Free Chocolate Chip Protein Cookies

Enjoy these delicious gluten free chocolate chip protein cookies for breakfast, a healthy snack too. Of course they are a great dessert too. Enjoy every bite!

These cookies taste so good, you won’t believe they are made with healthy ingredients.

The punch of protein is great to keep full between meals.

Great for a grab and go breakfast, snacks, and to put in lunch boxes and briefcases.

I eat one or two for breakfast some days.

My kids take them to school and my husband enjoys them in the middle of the day for a delicious snack.

Give this easy recipe a try. If you like soft, chewy cookies, you are sure to love these!

Gluten Free Chocolate Chip Protein Cookies ? 

Yields: about 8 to 12 cookies

Why add protein powder?

 I added protein powder for good reasons. The main reason is to give a little punch of protein and nutrients in the recipe and still have a delicious tasting cookie. I like the way the cookies tasted and the texture from the protein powder.

What’s in these gluten free chocolate chip cookies…

 Ingredients:

  • 1/2 cup vanilla protein powder, this is the one I use PEScience Select Protein for all my recipes using protein powder, it’s a combination of whey and casein for the best baked goods. Also great in yogurt and smoothies. PEScience also comes in an All Purpose/Unflavored as a flour substitute. Great for all baking
  • 1 1/4 cup gluten free oat flour blend, a 1 to 1 substitute for wheat flour, I use King Arthur measure for measure gluten free flour
  • 1 1/4 cup gluten free oat flour, I used this brand, Hearty Foods Oat Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt, I used fine sea salt
  • 1/2 teaspoon ground cinnamon, this is optional
  • 2 medium or large eggs
  • 1/3 cup refined coconut oil, melted and cooled – You can use a margarine like Country Crock Original, soften up or melt very slightly. This will give a buttery taste to the cookies which tastes really delish. Either one works great in this recipe. Note: Country Crock does contain some salt – You may want to cut back to 1/4 teaspoon salt if using
  • 1 1/2 teaspoons vanilla extract, Watkins all natural vanilla extract, is the best around, I think so! (I recently found at Walmart)
  • 1/2 cup honey, warmed. I heat in the microwave for just about 5 to 7 seconds
  • 1/2 to 2/3 cup semisweet chocolate chips, I like chocolate that is at least 60% cacao. I used Ghirardelli 60% chocolate premium baking chips
  • 1/4 cup chopped walnuts, this is optional, I used in this recipe, delish

What Kind Of Protein Powder To Use?

I look for a  protein powder that say they are good for baking. The one I used exclusively is PEScience Select Protein, comes in all flavors and the PEScience unflavored/all purpose, which is great, especially for baking


Are these prepared the same way any other cookie batter is made? 

Yes. These are made the same way any other cookie batter would be prepared.

Here’s the easy way to make gluten free chocolate chip protein cookies…


Directions:

  1. Preheat oven to 350 degrees, line a cookie sheet with parchment paper, set aside. (I like to bake one cookie sheet at a time)
  2. In a large mixing bowl, combine all the dry ingredients. In another medium mixing bowl or large glass measuring cup, combine the wet ingredients. Make sure the coconut oil/margarine are cooled off as well as the honey before you add to the egg mixture.
  3. Pour the wet into the dry ingredients. With a rubber spatula, mix gently until all is combined. Try not to over mix. If the batter is dry, you can add a tablespoon of almond milk or cold water at a time, but, keep mixing it should all come together. Batter may be sticky. That’s okay. Toss in the chocolate chips and walnuts if using.  Place some wax paper or plastic wrap over the top and place in fridge for about 20 to 30 minutes.
  4. Take out of fridge, the batter should not be too sticky anymore. Using a cookie scoop or two spoons, make mounds and place 6 to 8 on the lined cookie sheet. Using a spoon or clean damp fingers, gently press down to shape into rounds. (The cookies will not spread too much). Bake anywhere from 12 to 18 minutes. Start on a lower rack and after 5 minutes you can move up or leave them on the lower rack. Check after 12 minutes and using a thin spatula, check that the bottoms are lightly browned. The tops of the cookies should spring back when gently touched on the top. Try not to over bake. Take out of the oven and place cookie sheet on a wire rack. After 3 minutes, slide the parchment paper off the cookie sheet right on the wire rack and let cool. Now, start you next batch of whatever batter is left. Enjoy these healthy delicious gluten free chocolate chip protein cookies!

Recipe note:

Store cookies in an airtight container on the counter up to 2 days or in an airtight container in the fridge up to 5 days. Cookies can be frozen by wrapped individually and then place in a Ziplock bag or airtight container for up to 1 month.

Here’s another delicious cookie recipe to see…

Apple Pie Breakfast Cookies

Print and copy recipe below in the recipe card..

Gluten Free Chocolate Chip Protein Cookies

Enjoy these delicious gluten free chocolate chip protein cookies for breakfast, a healthy snack too. Of course they are a great dessert too. Enjoy every bite!

Course Cookies, Dessert, Snack
Cuisine American
Keyword chocolate chip cookies, cookie, gluten free, gluten free chocolate chip protein cookies, gluten free cookies, gluten free protein cookies, protein cookies
Servings 8
Author Pam

Ingredients

  • 1/2 cup vanilla protein powder, this is the one I use PEScience Select Protein for all my recipes using protein powder, it’s a combination of whey and casein for the best baked goods. Also great in yogurt and smoothies. PEScience also comes in an All Purpose/Unflavored as a flour substitute. Great for all baking.
  • 1 1/4 cups gluten free flour blend, a 1 to 1 substitute for wheat flour, I use King Arthur measure for measure gluten free flour
  • 1 1/4 cups gluten free oat flour, I used this brand, Hearty Foods Oat Flour
  • 1 1/2 teaspoons baking powder make sure it's fresh
  • 1/2 teaspoon fine salt, I used fine sea salt
  • 1/2 teaspoon ground cinnamon, this is optional
  • 2 medium or large eggs
  • 1/3 cup  refined coconut oil, melted and cooled. Or, you can use a margarine like Country Crock Original, soften up or melt very slightly. This will give a buttery taste to the cookies which tastes really delish. Either one works great in the recipe. Recipe Note: Country Crock does contain some salt. You may want to cut back to 1/4 teaspoon salt if using.
  • 1 1/2 teaspoons vanilla extract, Watkins all natural vanilla extract, is the best around, I think so! (I recently found at Walmart)
  • 1/2 cup honey, warmed. I heat in the microwave for just about 5 to 7 seconds
  • 1/2-2/3 cup semisweet chocolate chips, I like chocolate that is at least 60% cacao. I used Ghirardelli 60% chocolate premium baking chips
  • 1/4 cup chopped walnuts, this is optional, I used in this recipe, so good!

Instructions

  1. 1. Preheat oven to 350 degrees, line a cookie sheet with parchment paper, set aside. (I like to bake one cookie sheet at a time)

    2. In a large mixing bowl, combine all the dry ingredients. In another medium mixing bowl or large glass measuring cup, combine the wet ingredients. Make sure the coconut oil/margarine are cooled off as well as the honey before you add to the egg mixture. 

    3. Pour the wet into the dry ingredients. With a rubber spatula, mix gently until all is combined. Try not to over mix. If the batter is dry, you can add a tablespoon of almond milk or cold water at a time, but, keep mixing it should all come together. Batter may be sticky. That’s okay. Toss in the chocolate chips and walnuts if using.  Place some wax paper or plastic wrap over the top and place in fridge for about 20 to 30 minutes. 

    4. Take out of fridge, the batter should not be too sticky anymore. Using a cookie scoop or two spoons, make mounds and place 6 to 8 on the lined cookie sheet. Using a spoon or clean damp fingers, gently press down to shape into rounds. (The cookies will not spread too much). Bake anywhere from 12 to 18 minutes. Start on a lower rack and after 5 minutes you can move up or leave them on the lower rack. Check after 12 minutes and using a thin spatula, check that the bottoms are lightly browned. The tops of the cookies should spring back when gently touched on the top. Try not to over bake. Take out of the oven and place cookie sheet on a wire rack. After 3 minutes, slide the parchment paper off the cookie sheet right on the wire rack and let cool. Now, start you next batch of whatever batter is left. Enjoy these healthy delicious gluten free chocolate chip protein cookies! 

    Recipe note: 

    Store cookies in an airtight container on the counter up to 2 days or in an airtight container in the fridge up to 5 days. Cookies can be frozen by wrapped individually and then place in a Ziplock bag or airtight container for up to 1 month.

Wait! Don’t leave just yet… Check out some other delicious chocolate chip cookie recipes, you’re going to love these too!

Bisquick Almond Flour Chocolate Chip Cookies

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