Chewy Chocolate Chip Protein Cookies (Gluten Free & Refined Sugar Free

• Tahini

  
  

  Adds chew and depth. You can replace with more almond butter, but the flavor won’t be as rich.
• Almond Butter

  
  

  Use natural, runny almond butter. Thick nut butters will make the dough too dry.

  
  

  Swap: cashew butter works well.
• Maple Syrup

  
  

  Keeps them soft and slightly caramelized.

  
  

  Swap: honey (similar texture).
• Coconut Sugar

  
  

  Adds that brown-sugar cookie flavor without refined sugar.
• Cassava Flour

  
  

  This is key for chew. It behaves most like traditional flour.

  
  

  Swap: You can experiment with oat flour, but texture will be softer and less chewy.
• Almond Flour

  
  

  Adds moisture and tenderness.
• Vanilla Protein Powder

  
  

  Replaces part of the flour for structure + protein. I used pea protein but use your favorite.

Time needed: 35 minutes

1. Preheat Oven

   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Step 2: Mix Wet Ingredients

   In a large bowl, whisk together the Tahini, Almond butter, Maple syrup, Coconut sugar, Egg and Vanilla.

   
   

   Whisk until smooth and glossy.

• These cookies are best stored in the fridge for maximum freshness up to 5 days but can also be stored in an airtight container at room temp for up to 3 days.
• I recommend warming them for 10–15 seconds in the microwave or a minute or 2 in the oven before eating — it brings back that fresh-baked chew.
• Freeze baked cookies in airtight container up to 3 months.
• Freeze dough balls and bake from frozen (add 1–2 minutes to bake time).

• Calories: ~185
• Protein: ~9g
• Carbs: ~16g
• Fat: ~10g
• Fiber: ~2g

NOTE: Nutrition information is an estimate based on the ingredients used and may vary depending on brands and substitutions.

• Use room temperature egg.
• Don’t overbake — that’s how protein cookies dry out. You want to slightly underbake for soft centers.
• Let them cool fully before judging texture. The secret to chewy chocolate chip protein cookies is moisture balance + not overbaking.
• Too thick? Add 1–2 tsp milk
• Spreading too much? Chill dough 15 minutes
• Want more chew? Swap 2 tbsp cassava for almond flour
• Want crispier edges? Flatten more before baking

Double Chocolate

Replace 2 tbsp cassava flour with cocoa powder.

Peanut Butter Chocolate Chip Protein Cookies

Replace almond butter with peanut butter.

Oatmeal Chocolate Chip Protein Cookies

Replace 2 tbsp cassava flour with quick oats.

Keto Chewy Chocolate Chip Cookies

• Replace maple syrup with sugar-free syrup
• Replace coconut sugar with monk fruit sweetener
• Replace cassava flour with additional almond flour

  
  

  *Texture will be softer and slightly more delicate.

Use a mix of almond flour and cassava flour, slightly underbake, and include a liquid sweetener like maple syrup. Overbaking is the #1 reason protein cookies turn dry.

Yes — use dairy-free chocolate chips and plant-based protein powder.

Usually it comes from one of the following: Too much protein powder, Overbaking, Not enough liquid sweetener. Protein powder absorbs moisture quickly and some absorb more moisture than others. Try adding 1-2 tsp of milk to your batter before baking.

Yes — see variation above. Texture will change slightly, but they still bake soft.

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• Snickers Protein Balls (No-Bake, Naturally Sweetened)

Leave a review and star rating to let me know what you think.