Chewy Protein Cookies Recipe

A Gluten-Free Treat for Anytime Snacking

Hello! Today we're making gluten-free, protein cookies that are soft, satisfying, and totally customizable!

The Story Behind the Dish

Picture me, standing in my kitchen, the proud owner of an absurd amount of protein powder. It’s not that I intended to stockpile it like some health-obsessed squirrel preparing for a very muscular winter, but sometimes online sales get the best of you. 

After staring at the bags for a while, the answer became clear: cookies. But not just any cookies—gluten-free, plant-based, and chewy cookies that would finally help me make a dent in my protein powder stash.

Why gluten-free? I stopped eating gluten over a year ago after realizing it triggered my rheumatoid arthritis symptoms. Since then, I’ve been on a mission to make delicious gluten-free baked goods. Gluten provides elasticity and helps retain moisture, and without it, things can get crumbly. That’s where protein powder steps in—adding structure and nutritional flair. Combined with almond flour and peanut butter, it binds the dough and creates a chewy, soft texture.

I experimented with flavors—because once you’re making protein cookies, why stop at vanilla? Add cinnamon, nutmeg, or even chocolate! Every cookie became a blank canvas for whatever flavor I felt like that day—or whichever protein powder I accidentally grabbed.

In the end, the cookies were a hit. Who knows? Maybe there’s a whole market out there for post-gym treats that satisfy both your muscles and your sweet tooth. (Spoiler: there is.) Just don’t forget to invite me to the tasting. I’ll bring the protein powder.

Recipe Overview

Prep Time: 10 minutes (+ 30 minutes chilling)

Cooking Time: 10 minutes

Yields: 21 cookies

Ingredients

• 2 tablespoons ground flaxseed (to make flax eggs with 5 tablespoons water)

• ½ cup protein powder (I’ve experimented with both brown rice and pea protein powders, in flavored and unflavored varieties. Flavored powders add a fun twist!)

• 2 teaspoons vanilla extract

• 1 teaspoon ground cinnamon

• ¾ cup peanut butter or tahini

• 1 cup almond flour

• ¼ cup plant-based milk (Add slowly, one tablespoon at a time, to keep the dough from getting too runny. Adjust as needed depending on the protein powder you’re using.)

• 1 tablespoon molasses

• 1/3 cup erythritol (or any granulated sugar, like coconut sugar; adjust based on your protein powder and taste)

• Optional: Chopped dark chocolate (75% cocoa or higher) (to garnish on top of each cookie before baking)

Directions:

1. Prepare the Flax Egg: In a small bowl, whisk together the ground flaxseed and 5 tablespoons of water. Let this mixture sit for about 10 minutes so that it thickens into a gelatinous consistency—this is your vegan binder!

2. Mix the Dry Ingredients: In a medium mixing bowl, combine the protein powder, almond flour, and ground cinnamon. Stir until the ingredients are well mixed. 

3. Combine the Wet Ingredients: In a separate bowl, stir together the peanut butter or tahini, molasses, vanilla extract, and your prepared flax egg until the mixture becomes creamy and smooth.

4. Bring Everything Together: Gradually fold the dry ingredients into the wet mix. If the dough seems too dry or crumbly, add a bit of your chosen plant-based milk—one tablespoon at a time—until the dough is easy to shape but not overly sticky.

5. Chill: Let the dough rest in the refrigerator for at least 30 minutes. This helps to make the cookies easier to handle.

6. Shape and Bake: Scoop out one tablespoon of dough, roll it into a ball, and then flatten each one to about 1/4 inch thick—this ensures even baking as they won't spread much. Place the shaped dough onto a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for about 10 minutes.

Food for Thought

Ever wonder why so many cookie recipes call for chilling the dough? Chilling helps the dough firm up, making it easier to handle and preventing excessive spreading during baking. This step is especially useful in gluten-free recipes, where it ensures a more even, chewy texture. 

Since I changed my diet last year, I’ve become more interested in cooking and learning what each ingredient brings to a dish. It’s been exciting to experiment with different methods and ingredients, discovering how they can transform a recipe. By focusing on nourishing foods and trying new things, I’ve learned to enjoy the process and support my health in new and meaningful ways. 

Take care,

Rebecca