The BEST Soft & Chewy Protein Cookies
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The BEST Soft & Chewy Protein Cookies you’ll ever make!
We’ve all had a REALLY GOOD chocolate chip cookie before, but I was determined to make one with feel good ingredients!
These soft chocolate chip cookies are gluten free, dairy free, refined sugar free, nut free, egg free, and have a boost of protein!
And yes, those chocolate gems on top are artificial dye-free, too!
Why You’ll Love The BEST Soft & Chewy Protein Cookies
- They’re gluten free, dairy free, nut free, and refined sugar free
- They’re incredibly soft
- They’ve got a protein boost
- They’re easy to make
- No one would know they’re better-for-you cookies
Ingredients
- 1 cup packed oat flour
- 1/3 cup French Vanilla Bone Broth Protein – my favorite is from Just Ingredients! Clean ingredients and tastes great. Code colleenF10 saves you sitewide
- Note that other types of protein powder will yield slightly different texture cookies. I’ve found bone broth protein dissolves more easily versus absorbing more liquid, such as whey would
- 1 tbsp arrowroot starch – helps keep the cookies soft. Can also use cornstarch
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 3 tbsp melted coconut oil – can also use melted butter
- 1/4 cup pure maple syrup
- 2 tbsp unsweetened applesauce – contributes to the softness
- 1 tsp vanilla extract
- 1/3 cup dark chocolate chips
- Dye-free chocolate gems – I used lakanto brand and unreal snacks brands
Process
- Preheat oven to 350F
- Mix dry ingredients – oat flour, protein powder, arrowroot, baking powder, and sea salt to a bowl and whisk until combined
- Add wet ingredients – melted coconut oil, pure maple syrup, applesauce, and vanilla extract
- Your dough may be thin. Refrigerate for 10 minutes- your coconut oil will firm up and the oat flour will absorb more liquid after this time
- After 10 minutes of firming up fold in your chocolate chips
- Use a 2 tbsp cookie scoop to scoop your dough onto parchment paper. Alternatively, spray your hands with coconut oil spray and roll into 2 tbsp dough balls
- Flatten slightly, roughly 1/2 inch
- At this point I like to stick the colorful gems on top to assure they pop and aren’t hidden within the dough
- Bake for 10-12 minutes
- Immediately upon removing from oven use a circular cookie cutter to swirl them to regain perfect cookie shape
- Allow to cool for 10 minutes
- Enjoy!
Tips & Tricks
- If your coconut oil is still warm from being melted then refrigerating your dough will vastly change the texture of the dough. Don’t stress if your dough appears pancake batter-like at first. The oat flour will also absorb more moisture after it sits for several minutes
- If your dough is still very sticky add up to 2 more tbsp oat flour
- You do want your dough sticky for the ideal texture. Spray your cookie scooper with nonstick spray to help work with the dough
- I’m type A no doubt- but knowing that these cookies hold their shape pretty well, I like to use my hands to make the edges perfectly circular before they even make it into the oven
- I like to save some chocolate chips for topping after the cookies are formed. Yes, cookies taste great with chocolate chips throughout, but making sure the tops are covered make for an eye catching cookie!
Variations for Dietary Preferences
- French vanilla bone broth protein powder – please note that all protein powders bake slightly differently, because they all absorb moisture differently
- I’ve found that bone broth protein dissolves, similar to collagen, versus absorbing a lot of moisture like whey protein does
- You’ll know by the texture of the cookie dough / if it’s workable to roll into a ball between your hands if you need to add more wet or more dry ingredients
- Pure maple syrup – can sub honey or medjool date syrup. Don’t sub a granular sweetener
- applesauce – I can’t say 100% but mashed banana should also work here, or mashed cooked sweet potato
- Coconut oil – can replace with butter or vegan butter. Don’t sub with avocado oil as you want the thin oil that firms up as it cools
If you make these Soft & Chewy Protein Cookies I’d love to your thoughts in the comments below! Or tag me on social media so I can see your creations!
Ingredients
- 1 cup packed oat flour
- 1/3 cup French Vanilla Bone Broth Protein *
- 1 tbsp arrowroot starch
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 3 tbsp melted coconut oil
- 1/4 cup pure maple syrup
- 2 tbsp unsweetened applesauce
- 1 tsp vanilla extract
- 1/3 cup dark chocolate chips
- Dye-free chocolate gems
Instructions
- Preheat oven to 350F
- Mix dry ingredients – oat flour, protein powder, arrowroot, baking powder, and sea salt to a bowl and whisk until combined
- Add wet ingredients – melted coconut oil, pure maple syrup, applesauce, and vanilla extract
- Your dough may be thin. Refrigerate for 10 minutes- your coconut oil will firm up and the oat flour will absorb more liquid after this time
- After 10 minutes of firming up fold in your chocolate chips
- Use a 2 tbsp cookie scoop to scoop your dough onto parchment paper. Alternatively, spray your hands with coconut oil spray and roll into 2 tbsp dough balls
- Flatten slightly, roughly 1/2 inch
- At this point I like to stick the colorful gems on top to assure they pop and aren’t hidden within the dough
- Bake for 10-12 minutes
- Immediately upon removing from oven use a circular cookie cutter to swirl them to regain perfect cookie shape
- Allow to cool for 10 minutes
- Enjoy!
Notes
For substitutions, tips, and tricks please scroll up a tad until you see “variations for dietary preferences”
Nutrition
Calories: 175kcal | Carbohydrates: 20g | Protein: 8g | Fat: 9g
Can you just use regular vanilla protein powder?
I’m not sure what you mean by “regular” as there are many different types of protein powders. Bone broth protein dissolves like collagen, where as whey protein absorbs moisture and dries out the dough. If it’s whey protein you’re referring to I’d decrease to 1/4 cup
Just made these – they’re delicious!! I used isopure protein powder, and only used 1/4 cup like you suggested – definitely worked for me!
Thanks for sharing! So glad to hear it worked with whey isolate protein also!