If you’re looking for a festive, high‑protein treat that feels nostalgic but fits your healthier lifestyle, these Soft & Chewy Easter Protein Cookies are about to become your new springtime favorite.

Inspired by the viral soft protein cookies, this version swaps traditional candy for dye‑free, naturally colored chocolate gems to create a pastel, Cadbury‑egg‑style cookie that’s gluten‑free, refined‑sugar‑free, and packed with protein.

They’re thick, tender, bakery‑soft, and perfect for Easter baskets, brunch dessert boards, or a fun family baking day.

Whether you’re gluten‑free, high‑protein focused, or simply love a better‑for‑you holiday treat, these cookies check every box.

And if you like this recipe you’ll love this crowd pleasing, dense, and chewy, gluten free, and dairy free option Easter Cookie Cake, too!

These Soft & Chewy Easter Protein Cookies take everything you love about classic bakery‑style cookies and give them a wholesome, high‑protein makeover.

The dough mixes up in minutes using simple gluten‑free ingredients and your favorite vanilla or sugar cookie‑style protein powder.

Instead of traditional candy‑coated chocolates, this Easter version uses Lily’s dye‑free chocolate gems for a naturally pastel, spring‑inspired look — think healthier Cadbury eggs baked right into a soft, chewy cookie.

Each bite is thick, tender, lightly sweet, and packed with protein to keep you satisfied.

They bake up golden on the edges, soft in the center, and irresistibly festive.

Why You’ll Love These Soft & Chewy Easter Protein Cookies

• Soft, chewy, and bakery‑style — the perfect texture for high‑protein cookies.
• Festive for spring & Easter thanks to pastel, dye‑free chocolate gems.
• Gluten‑free & refined‑sugar‑free with wholesome, better‑for‑you ingredients.
• Kid‑approved and family‑friendly — a fun holiday baking project.
• High‑protein treat that satisfies cravings while supporting your goals.
• Customizable with different protein powders or mix‑ins.
• Ready in under 20 minutes from bowl to oven to cooling rack.

Key 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 pastel chocolate gems – I used lily’s brand here

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!

FAQ

Can I use any protein powder?

Bone both protein and Whey protein concentrate typically gives the softest, chewiest texture, but whey isolate or a whey‑casein blend also works well. Plant‑based protein may require extra moisture.

Are these cookies gluten‑free?

Yes — as long as you use certified gluten‑free oats or gluten‑free flour and a gluten‑free protein powder.

Can I make these dairy‑free?

Absolutely. Use a dairy‑free protein powder and swap the chocolate gems for a dairy‑free pastel option.

Do the cookies stay soft after baking?

Yes. They stay soft and chewy for several days when stored in an airtight container.

Can I freeze the dough?

Definitely. Scoop the dough into balls, freeze on a tray, then store in a freezer bag. Bake from frozen with 1–2 extra minutes.

What makes these healthier than traditional Easter cookies?

They’re high‑protein, gluten‑free, refined‑sugar‑free, and use dye‑free chocolate gems instead of artificial‑color candies.

Soft & chewy Easter protein cookies

Print Pin Rate

Servings:

Calories: 175kcal

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 pastel 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!